Delicious walnut pralines
Make your own delicious walnut pralines
Have you always wanted to make your own really elegant-looking chocolates? Then this blog post is just the thing for you! We’ll show you how, with relatively little effort, you can conjure up these beautiful and elegant chocolates, which are also absolutely delicious. The one essential requirement, though, is that you like marzipan. That’s because this praline is essentially just cut-out walnut marzipan dipped in a lovely coating of high-quality couverture chocolate. You’ll also find a video at the end of the post, which shows and explains in detail exactly how to make these elegant chocolates.
Key figures
Quantity:30 pieces
Difficulty: Easy
Shelflife: 1 month
Ingredients
| Walnut marzipan | 250 g |
| Couverture | white | 200 g |
| Chocolat de couverture | dark | 100 g |
| Walnuts | halved | 30 |
A little icing sugar for rolling out
Manufacture
Sprinkle some icing sugar onto your work surface and roll out thewalnut marzipanto a thickness of 1 cm usingrolling pins.
Now use a roundganache cutterto cut out small circles from the mixture. Knead the scraps back together, roll them out again and cut out more circles. Repeat this process until you’ve used up all the marzipan. With this amount, you should end up with about 30 pieces.
The cut-out marzipan circles are now dippedintotempered white couverture using atempering forkand completely coated with it. Don’t know how to temper chocolate? Then why not come along to ourcouverture tempering courseor read ourblogto find outhow to temper couverture correctly!
To do this, place a marzipan circle into thecouverture, dip it almost completely, and then use the tempering fork to press the marzipan mixture right into the chocolate at the edge. This turns the praline over once, coats it completely in couverture and ensures it sticks securely to the fork. Now scrape the base well against the edge ofthe tempering unitso that the excess chocolate can flow back into the container, preventing an unsightly chocolate base from forming later on.
Carefully place the praline on a baking tray lined with baking paper and decorate it with half a walnut. This works best when the couverture has already set a little, as the heavy walnut won’t slip around then.
Now place the pralines in the fridge for about 10 minutes so that the couverture can set completely and become firm.
Once they’ve cooled, hold the pralines by the nut, carefully peel them off the baking paper and then dip them into the dark temperedchocolate.
This time, however, you don’t need to dip the praline completely, just three-quarters of the way. This way, the top with the walnut on it stays a lovely white, whilst the rest of the praline is coated in dark couverture.
Dip the praline into the couverture several times, dipping it less deeply each time; this way, most of the excess chocolate will drip off by itself.
To avoid an unsightly ‘foot’ forming here too, you’ll also need to wipe the praline off slightly along the edge. Be very careful during this step, though, as if you scrape too hard, the nut might fall off.
Leave the finished pralines to set for 10 minutes as well, then pack them into pretty boxes or arrange them attractively on a plate.
Storage & Shelf life
The chocolates are, of course, best when fresh, but they’re still a real treat even after a month. Just make sure you store them in a cool, dark place.
Nutritional information per 100 g
Energy value in kJ:2358 kJ |Energy value in kcal:563 kcal |Fat:36 g, of which saturated fatty acids: 11 g |Carbohydrates:49 g, of which sugars: 46 g |Protein:9 g |Salt:0.08 g
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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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