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Stracciatella travel cake recipe
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Temper couverture and chocolate correctly
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Delicious tree nut pralines

10 Liked
1 Comment
★★★★★ (5.0)
 

Make delicious tree nut pralines yourself

Have you always wanted to make really classy-looking chocolates yourself? Then this blog post is just the thing for you! We'll show you how you can conjure up this beautiful and elegant praline with relatively little effort, which is also very tasty. However, the basic prerequisite for this is that you like marzipan. Because this praline is actually just made from cut-out tree nut marzipan dipped in a beautiful coating of high-quality couverture. You will also find a video at the end of the article that shows and explains exactly how this exquisite praline is made.

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Most important key data

Quantity: 30 pieces

Difficulty level: Easy

Shelf life: 1 month

Ingredients

Tree nut marzipan250 g
Couverture | white200 g
Couverture | dark100 g
Walnuts | halved30 pcs.

Some icing sugar for rolling out

Manufacture

Place some icing sugar on your work surface and roll out the tree nut marzipan to a thickness of 1 cm using rolling pins.
Now cut out small circles from the mixture using a round ganache cutter. Knead the leftovers together again, roll out again and cut out again. Repeat this cutting process until your marzipan mixture has been used up. With this quantity, you should get about 30 pieces.

The cut-out marzipan circles are now dipped into tempered white couverture with a stamping fork and completely coated with this. Don't know how to temper? Then why not join our couverture tempering course or read our blog to find out how to temper couverture correctly!

To do this, place a circle of marzipan in the couverture, dip it almost completely into the chocolate and then press the marzipan mass around the edge completely into the chocolate using the stamping fork. This causes the praline to turn once, become completely coated with the couverture and stick securely to the fork. Now scrape off the base well at the edge of the tempering device so that the excess chocolate can flow back into the container, preventing an unsightly chocolate foot from forming later.

Carefully place the praline on a baking tray lined with baking paper and decorate it with a walnut half. This works best when the couverture is already slightly set, as the heavy walnut will then no longer slip.
Now place the pralines in the fridge for approx. 10 minutes so that the couverture can set and firm up completely.

After the cooling time, hold the pralines by the nut, carefully remove them from the baking paper and then dip them in the dark tempered chocolate.
This time you don't have to dip the praline completely, but only 3/4 of it, so that the surface with the walnut on it remains nice and white and the rest of the praline body is coated with dark couverture.
Dip the praline into the couverture several times, dipping it less deeply each time, so that most of the excess chocolate is removed.
To avoid an unsightly foot, you also need to scrape off the edge of the praline. Be very careful with this step, however, because if you scrape too hard, the nut may fall off.
Leave the finished pralines to set for 10 minutes and then pack them in pretty boxes or arrange them nicely on a plate.

Storage & shelf life

The chocolates are of course best when fresh, but they are still a real treat even after 1 month. Just make sure that you store them in a cool place away from light.

Nutrition declaration per 100 g

Energy value in kJ: 2358 kJ | Energy value in kcal: 563 kcal | Fat: 36 g, of which saturates: 11 g | Carbohydrates: 49 g, of which sugars: 46 g | Protein: 9 g | Salt: 0.08 g

 
Posted in: Seasonal recipe ideas, Sweet recipes, Autumn & Halloween, Chocolate and pralines, Pralines

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Comments

  • Baumnusspralinen
    By: Karin B. On 2024-11-14
    Rating:
    ★★★★★ (5.0)

    Hallo,

    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 Deutschland

    Replied by: Rebecca Odermatt On 2024-11-14 Hallo Karin

    Besten Dank für Deine Rückmeldung. Es freut uns sehr, dass Dir die Pralinen geschmeckt haben.

    Ganz liebe Grüsse von Rebecca von miniSchoggi

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