Walnut pralines: walnut marzipan in white and dark chocolate coating
Walnut marzipan, white and dark couverture
These pralines look like they come from a confiserie, yet they are easy to make. The only prerequisite: you like marzipan.
Each praline consists of cut-out walnut marzipan, first dipped in white and then in dark couverture. A half walnut crowns the top.
The video shows every step in detail.
The recipe in video
Ingredients
Step by step
Cutting out
Roll out the marzipan
Dust the work surface with icing sugar and roll the tree nut marzipan out to 1 cm thick between two rolling sticks.
Tree nut marzipan, 250g
Rolling stick set, 6 pieces
Cut out circles
Cut out circles with a round Cookie cutter for ganache. Knead the leftovers together, roll them out again and keep cutting until the dough is used up. This gives you about 30 pieces.
Ganache cookie cutter set 2, 4 pieces
White couverture
Dipping
Place a marzipan circle into the tempered white couverture and press it fully in at the edge with the dipping fork. This way it turns once, is coated all around and stays on the fork.
Lindt Couverture White 0.5 kg
3-prong dipping fork
miniSchoggi tempering device for couverture and chocolate
Wiping off
Wipe the bottom well against the edge of the tempering device so that no chocolate foot forms later.
Placing the tree nut
Place the praline on a baking sheet lined with baking paper. Once the couverture has begun to set slightly, press a tree nut half onto it, and it will no longer slip. Chill the pralines in the refrigerator for 10 minutes.
Baking paper 42 x 33 cm, 25 pieces
Dark couverture
Dip about three quarters
Hold the Praline by the nut, release it from the paper and dip it about three quarters of the way into the dark couverture. The surface with the tree nut stays white.
Lindt Couverture Dunkel 0.5 kg
Dip several times
Dip them several times, each time slightly less deep, and the excess couverture will drip off on its own. Only gently wipe the edge, otherwise the nut will come off.
Let set
Let the pralines set for another 10 minutes and pack them in pretty boxes.
Pine nut praline
Ingredients
For the pralines
For coating
Preparation
- Cut out: Roll the walnut marzipan out to 1 cm thick and cut out about 30 circles with a round cookie cutter.
- Coat: Dip in white couverture, place a walnut on top, chill for 10 min; dip three quarters into dark couverture and let set for 10 min.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe has been tested with.
Ingredients
Baumnussmarzipan, 250g
Lindt Couverture White 0.5 kg
Lindt Couverture Dunkel 0.5 kg
Accessories
Rolling pin set, 6 pieces
Ganache cookie cutter set 2, 4 pieces
Dipping fork, 3 prongs
miniSchoggi tempering device for couverture and chocolate
Baking paper 42 x 33 cm, 25 sheets
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So gelingt es garantiert
Place the tree nut only once the couverture has begun to set slightly, then it stays exactly where it belongs.
Scrape off well and place on baking paper for a clean, flat base.
Mit Pistachio- oder hazelnut-marzipan funktioniert das Rezept genauso.
Frequently asked questions
Yes, only tempered couverture gleams and snaps crisply. We show you how in our tempering course and on the blog.
Cool and protected from light, about one month.
Yes, tree nuts and walnuts are the same.
Print recipe
Choose what should appear on the printout.
Related products
Trempier fork 3 prongs
Lindt Couverture White 0.5 kg
Lindt Couverture Dark 0.5 kg
Tree nut marzipan, 250g
Rolling pin set 6 pieces
Ganache cookie cutter set 2, 4 pieces
miniSchoggi tempering device for couverture and chocolate
Baking paper 42 x 33 cm, 25 pieces
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Comments
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Baumnusspralinen
By: Karin B. On 2024-11-14Hallo,
genau die habe ich im löetzten Jahr gemacht. Die sind ja sowas von lecker.
Ich habe allerdings die Marzipantaler in Zartbitterkuvertüre getunkt und die halben Baumnüsse in weißer Kuvertüre.
Liebe Grüße aus DeutschlandReplied by: Rebecca Odermatt On 2024-11-14
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