Champagne pralines: filled hearts rolled in raspberry powder
Champagne ganache in hearts, rolled in raspberry powder
Everyone appreciates a small gesture, especially on Valentine's Day or Mother's Day. Homemade makes it all the more personal.
These hearts are filled with a champagne ganache and rolled in raspberry powder and sweet powdered snow, creating pink, red and white tones.
And they are not difficult to make at all.
For couverture to shine and snap, it has to be tempered. We explain why that is and which tempering method suits you separately.
Ingredients
For the champagne ganache
Step by step
The champagne ganache
Ganache
Bring the cream, Glucose syrup, Sorbitol syrup and butter to the boil, pour everything over the Milk couverture, let it stand for 1 minute and stir until smooth.
Lindt Couverture Milch 0.5 kg
Champagne
Let the ganache stand for 5 minutes, stir in the Marc de Champagne or briefly blend with an immersion blender. Let it cool for 20 minutes in a closed piping bag.
Marc de Champagne 90 g
Fill
Fill the hearts
Fill the still liquid, no longer hot ganache into the Hollow hearts up to 2 mm below the opening and let it set for 2 to 3 hours or overnight.
Praline shell Hollow heart, milk, 48 pieces
Praline shell Hollow heart, dark, 48 pieces
Seal
Seal the opening with a cornet filled with tempered couverture or Cake icing and let it set for 10 minutes.
cornet paper 25 pieces
Fruit powder
Mix the powder
Mix the freeze-dried raspberries finely and combine them with the Sweet powdered snow. With several bowls you get different shades of red.
Raspberries, freeze-dried 30 g
Sweet powdered snow, 150 g
Raspberry fruit powder, 30 g
Roll
Put some tempered couverture in the palm of your hand and roll each heart in it, applying only a thin layer.
Coat and sieve
Roll the hearts in the fruit powder, let them rest for 10 minutes and sieve off the excess powder.
Flour sieve with frame Ø 16 cm
Champagne pralines
Ingredients
For the champagne ganache
For filling and coating
Preparation
- Ganache: Bring cream, glucose syrup, sorbitol syrup and butter to a boil, pour over milk couverture and Marc de Champagne, let cool for 20 min.
- Filling: Fill the hollow hearts, let set for 2 to 3 hrs, seal with couverture.
- Powder: Mix freeze-dried raspberry powder with sweet powdered snow, roll the hearts in couverture, coat in the powder, sieve.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team, in exactly the sizes this recipe has been tested with.
Ingredients
Glucose syrup, 350g
Sorbitol syrup, liquid, 130g
Lindt couverture milk 0.5 kg
Marc de Champagne 90 g
Praline shell Hollow heart, milk, 48 pieces
Sweet powdered snow, 150 g
Raspberries, freeze-dried 30 g
Praline shell Hollow heart, Dark, 48 pieces
Raspberry Fruit powder, 30 g
Accessories
Cornet paper, 25 pieces
Flour sieve with frame, Ø 16 cm
Wooden chocolate box for 9 pralines
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So gelingt es garantiert
Sweet powdered snow barely absorbs moisture, so the powdered effect lasts much longer.
Only once the ganache has set can the hearts be closed neatly.
A touch of glitter at the end makes the hearts even more festive.
Frequently asked questions
Ja, statt Herzen funktionieren auch Hollow praline balls.
Leave out the Marc de Champagne or use some raspberry purée instead.
Packed airtight, about one month.
Print recipe
Choose what should appear on the printout.
Related products
Cornet paper 25 pieces
Lindt couverture milk 0.5 kg
Sorbitol liquid, 130g
Glucose, 350g
Raspberries, freeze-dried 30 g
Marc de Champagne 90 g
Flour sieve with frame Ø 16 cm
Sweet powder snow, 150 g
Praline shell filling heart, dark, 48 pieces
Praline shell filling heart, milk, 48 pieces
Raspberry fruit powder, 30 g
Wooden box of chocolates for 9 chocolates
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