Milk Chocolate Pralines

Instructions

1. 1

   Line a baking tray with parchment paper.

   Tip: Optional: dust the parchment with a pinch of cornstarch for easier removal.

2. 2

   Combine the milk chocolate, granulated sugar, and light corn syrup in a heatproof bowl.

   Tip: Use a double boiler or a microwave-safe bowl to melt the chocolate.

3. 3

   Add the heavy cream and whisk until the mixture is smooth and glossy.

   Tip: Be patient, as this may take a few minutes.

4. 4

   In a separate bowl, whisk together the egg yolks and butter until pale and fluffy.

   Tip: Use room-temperature ingredients for the best results.

5. 5

   Slowly pour the chocolate mixture into the egg yolk mixture, whisking constantly.

   Tip: Avoid scrambling the eggs.

6. 6

   Add the sea salt, praline bits, milk powder, and vanilla extract. Whisk until the mixture is smooth.

   Tip: Use a spatula to scrape the sides of the bowl.

7. 7

   Pour the mixture onto the prepared baking tray and smooth the top.

   Tip: Let the mixture set at room temperature for at least 30 minutes.

8. 8

   Once set, remove the mixture from the baking tray and break it into pieces.

   Tip: Use a sharp knife or a cookie breaker to get clean pieces.

9. 9

   Refrigerate the pralines for at least 30 minutes to set.

   Tip: This will help the pralines hold their shape.