Description
This bundle includes two courses on praline making that will take your skills to the next level. The first course is a comprehensive guide to making shiny pralines taught by Chef Jungstedt. The 2-hour course is divided into 10 lessons and covers everything from basic ganache making to perfecting your piping skills. The course includes PDF materials, questions, and access to Chef Jungstedt’s private Facebook group for additional support. Once you have completed the course, you will receive a Chef Jungstedt certificate.
The second course is a praline filling course that includes 56 carefully balanced recipes, 18 of which are vegan. The course covers various types of praline fillings, including ganaches, caramel ganaches, nut ganaches, giandujas, crunchy fillings, and more. You will also receive Chef Jungstedt’s Ganache calculator to help you balance your own ganaches with the knowledge from the course. The course also covers the importance of water activity and shelf life in praline making.
By purchasing this bundle, you will have access to both courses and will be able to take your praline making skills to the next level.
Chef Jungsted’s own ganache calculator is included in the class
You need to have precise control over the percentage of sugar, water, cocoa fat, milk fat and dry mass in your ganaches, in order to control durability and texture.
Therefore, Chef Jungstedt’s Ganache calculator is included, so that you more easily can calculate and adjust your praline recipes and also get maximum control over how much ganache you want to get out of the recipe.
This gives you full control over all parameters before you even start mixing the filling. It saves time and raw materials as you get basically perfect results every time.
Recipe included in course
Ganaches
White chocolate ganache – aw 0.78
Caramel ganache – aw 0.83
Milk chocolate ganache – aw 0.77
Dark milk ganache – aw 0.78
Dark chocolate ganache 62% – aw 0.85
Dark chocolate ganache 65% – aw 0.80
Dark chocolate ganache 75% – aw 0.80
Espresso ganache – aw 0.82
Whisky ganache – aw 0.71
Blood grape ganache (Vegan) –aw 0.85
Soy milk Dark ganache (Vegan) – aw 0.79
Nut based Ganaches
Hazelnut/Dark chocolate – aw 0.80
Hazelnut/Spirits – aw 0.73
Hazelnut Dark Milk – aw 0.80
Hazelnut milk chocolate – aw 0.75
Almond milk chocolate – aw 0.78
Almond with spirits – aw 0.68
Pistachio white chocolate – aw 0.76
Hazelnut coconut (Vegan) – aw 0.81
Hazelnut with spirits (Vegan) – aw 0.78
Caramels
Salty caramel
Salty caramel dry method
Passion fruit caramel (Vegan)
Whisky caramel
Coconut caramel (Vegan)
Raspberry Mango caramel (Vegan)
Caramel Ganaches
Passionfruit caramel ganache Vegan – aw 0.74
Salty dark chocolate caramel ganache – aw 0.73
Salty milk chocolate and port wine caramel ganache – aw 0.63
Salty white caramel ganache – aw 0.75
Raspberry white chocolate caramel ganache – aw 0.77
Pasionfruit dark milk caramel ganache – aw 0.76
Giandujas
Dark chocolate / Hazelnut (Vegan)
Milk chocolate / Hazelnut
White chocolate / Hazelnut
Dark chocolate / Almond (Vegan)
Milk chocolate / Almond
White chocolate / Almond
Milk chocolate / Pistachios
White chocolate / Pistachios
Pistachio crunch
Crunchy fillings
Dark chocolate / Hazelnut / cacao nibs (Vegan option)
Milk chocolate / Almond / Cornflakes (Vegan option)
White chocolate / Pistachio / rose (Vegan option)
Cookie layers (Pipeable)
Cookie bottom base with nuts
Cookie bottom base without nuts
Cookie bottom base (Vegan version)
Marshmallows
Plain Marshmallow
Chocolate marshmallow
Fruit marshmallow
Fondants
Base fondant (Vegan)
Fruit component to make fruit fondant (Vegan)
Fruit gels
Citrus based pipeable fruit gel (Vegan)
Raspberry based pipeable fruit gel (Vegan)
Mango based pipeable fruit gel (Vegan)
All fruits can be changed to your taste and liking.
