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Pralines filled with an exotic fruit caramel

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Fruit caramel: delicious and exotic chocolates

Chocolates come in all shapes, colours, sizes and flavours. From chocolate to alcohol to herbal fillings, everything is common. We have come up with something more special for you, something that is simply not yet as widespread. Fruit caramel filling. With this filling, you always have the wow effect on your side. You can of course make the fruit caramel with any puree you like, we used a mix of various tropical fruits for our filling. The special thing about the filling is that the fine caramel note complements the fruit note perfectly, but both flavours can still be tasted separately. It is definitely a must for all fruit, chocolate and caramel fans!

Preparation time

10 min.

Preparation time

20 min.

Cooling time

1 hour

Exotic fruit caramel

Ingredients:

150 g fruit puree Exotique

90 g granulated sugar

30 g white couverture

20 g butter (part 1)

30 g butter (part 2)

This is how it works: The preparation

The filling is perfect for the given praline mould

  • Heat the fruit puree in a small pan over a low heat.
  • In a large pan, cover the bottom with some granulated sugar and set to the highest heat. As soon as half of the sugar has melted, you can whisk it with a flat whisk.
  • Gradually add the remaining sugar, stir well and reduce the heat slightly.
  • All the sugar crystals should now be dissolved and the sugar should have a golden-brown colour.
  • Now deglaze the caramel with 20 g of room-warm butter (part 1).
  • Now slowly add the warmed fruit puree in about 3 parts, stirring well all the time.
  • Now remove the pan from the heat and stir in the 30 g white couverture.
  • As soon as the caramel has cooled down a little (approx. 40 °C), add the remaining room-warm butter (part 2).
  • Pour the mixture into a bowl, cover with cling film and place in the fridge for about 1 hour.
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Preparation time

5 min.

Preparation time

10 min.

Cooling time

25 min.

Praline hollow body

You need about 500 g of couverture for the tempering and moulding process. However, only about 100 g of couverture are actually used, as one praline contains only about 4 g of chocolate and 10 g of filling.

Ingredients

500 g Dark tempered couverture

500 g White tempered couverture

Various cocoa butter colours

This is how it works: The production

For the hollow bodies of the pralines, make sure that you use tempered couverture! You can find out how to do this in this blog post.

  • Polish the praline mould well with a piece of kitchen roll. The better you polish the mould, the more beautiful the shine will be!
  • Gently heat the cocoa butter colours in warm water or in the microwave. If you put the colours in warm water, just make sure that the water exceeds 45 °C.Set the microwave on a low wattage and take the colours out and shake them briefly every 15-20 seconds.
  • Once the colours are liquid, you can either spray them into the polished moulds (directly from the bottle or with a brush) or you can paint patterns into them as you like.
  • If you choose the spraying method, be sure to line the area around the mould with some kitchen roll.
  • Turn the mould over once, wipe it on fresh kitchen paper, scrape it off again with a metal horn and wipe off the remaining dabs of paint.
  • Now put the mould in the fridge for about 10 minutes and let the cocoa butter colours set.
  • When the colours are set, take a silicone brush and carefully brush the moulds with the tempered couverture.
  • Finally, fill all the moulds completely with the couverture, tap the back of your palette knife against the sides of the mould a few times to get rid of the air bubbles and empty the couverture back into your container.
  • When emptying the couverture, also tap the mould several times (preferably also with the back of your spatula) and then scrape the edges of the mould clean with a metal horn.
  • Now fill your cooled fruit caramel into the moulds using a piping bag, leaving about 2 mm of space to the edge, as this will still be sealed with the couverture.
  • Leave the mould to stand again (10 minutes in the fridge, 6 hours at room temperature) so that the caramel sets and the chocolates are easier to seal.
  • It is best to use a piping bag for the sealing. Pour the couverture onto the filling, tap it briefly so that everything is evenly distributed and scrape off the edges with a metal horn.
  • Put the whole mould in the fridge for about 15 minutes.
  • Before you turn out the pralines, simply bend the mould a little at both ends so that the pralines really come out on their own.
  • Now place the mould vertically and quickly turn it out onto the table. The chocolates should fall out on their own.

Storage

Cool (18-20°C) | Dry

Durability

1 month

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Thank you!

Your miniSchoggi team!

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Posted in: Seasonal recipe ideas, Sweet recipes, Summer & 1 August, Chocolate and pralines, Pralines

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Comments

  • Pralinen und kleingebäck
    By: Cosetta Zurfluh On May 30th 2023
    Rating:
    5.0

    Bin einfach begeistert von diesen tollen Rezepten.ich Gratuliere ihnen bin stolz darauf euer Kunde zu sein. Dankeschön ?

    Replied by: Nicholas Burk On May 31st 2023 Oooh, vielen lieben Dank für diesen herzigen Kommentar! Wir sind auch dankbar, Dich als tollen und treuen Kunden zu haben!
    Hoffentlich können wir Dich noch mit vielen weiteren Rezepten begeistern!
    Dein miniSchoggi Team!

  • Super Rezept:
    By: Nicholas On June 17th 2021
    Rating:
    5.0

    Megageiles Rezept und echt easy in der Umsetzung! Ich persönlich finde aber die Version mit dunkler Schokolade besser, da mir das mit weisser etwas zu süss ist, aber das bleibt natürlich jedem selber überlassen! Vielen Dank für das Teilen von dem Rezept!

    Replied by: Nicholas Burk On October 26th 2021 Vielen Dank für das tolle Feedback!

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