Pumpkin praline recipe with vanilla ganache

Name: Pumpkin praline recipe with vanilla ganache
Prep time: 60 min
Total time: 60 min
Yield: 24
Cuisine: Switzerland
Ingredients: 70 g full cream; 10 g glucose; 5 g sorbitol; 5 g butter; 1 msp vanilla seeds; 740 g couverture

Pumpkin chocolates with vanilla ganache

Autumn is the perfect time of year to enjoy delicious pumpkin pralines. With their delicate texture and unique flavour, these treats evoke the warm, cosy feelings of this season. The pumpkin praline is a true indulgence that delights the palate and enchants the senses.

Hidden at the centre of each praline is a tempting vanilla ganache. This creamy filling consists of a blend of high-quality vanilla pods and exceptionally fine Swiss couverture. The vanilla lends the ganache a subtle sweetness and a wonderfully soothing aroma. To round off the praline perfectly, the outer shell is coloured with cocoa butter. These colours give the pumpkin praline an elegant and appealing appearance. The sight alone whets the appetite to take a bite out of this little delicacy and savour the taste of autumn and warmth.

The pumpkin praline is an absolute taste sensation and a unique treat for anyone who wants to enjoy autumn to the full. Whether as a sweet addition to a cosy evening by the fire or as a special highlight on a festive autumn table, these pralines are guaranteed to delight every palate and warm every heart.

So treat yourself and immerse yourself in the world of pumpkin pralines. Try this delicate treat and let the taste of autumn dance on your tongue. The pumpkin praline is not only a treat for the palate, but also a symbol of the beauty and joy of this wonderful season. Discover the secret of this irresistible treat and take your autumn to a whole new level of culinary delight.

Lindt Couverture White 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF19.90

Glucose, 350g

Ready-to-ship quantity: more than 20 pieces

CHF8.90

Sorbitol liquid, 130g

Ready-to-ship quantity: more than 20 pieces

CHF5.90

Key figures

Quantity: 24 pieces

Chilling time: approx. 30 minutes

Difficulty: Medium

Shelflife: 1 month

Vanilla ganache

Double cream		70 g
Glucose		10 g
Sorbitol		5 g
Butter		5 g
Vanilla seeds		1 pinch
White couverture chocolate		140 g

For the bowl & decoration

Chocolat de couverture \| white, tempered		600 g
Cocoa butter colours		A little
Powder colouring \| fat-soluble, green		A small amount

Bourbon vanilla seeds, 5 g

Ready-to-ship quantity: more than 20 pieces

CHF12.50

Whisk 25 cm

Ready-to-ship quantity: more than 20 pieces

CHF8.90

Disposable piping bag transparent 20 pieces

Ready-to-ship quantity: more than 20 pieces

CHF6.90

Making the vanilla ganache

Put the couverture drops into a bowl.

Put the double cream, glucose, sorbitol, butter and vanilla seeds into a small saucepan and bring the mixture to the boil, stirring constantly. As soon as the mixture comes to the boil, remove it from the heat and pour it over the couverture drops. Wait about 1 minute until the pieces have melted slightly, then whisk everything together until you have a smooth mixture. Transfer the finished ganache to a piping bag and leave it to cool at room temperature for an hour.

Praline mold small pumpkin 14 chocolates

Ready-to-ship quantity: 5

CHF14.90

Cocoa butter tangerine orange

Ready-to-ship quantity: more than 20 pieces

CHF15.90

Cocoa butter sunset orange

Ready-to-ship quantity: more than 20 pieces

CHF15.90

Making the chocolate shell

Place the cocoa butter colours in a bowl of warm water so that they can melt. Make sure the water temperature does not exceed 45 ºC.

In the meantime, you can grab a piece of kitchen roll and carefully polish your mould. The better you polish the mould, the more beautiful the shine will be afterwards.

Once the cocoa butter colours have melted, you can start painting the mould. Using two or three different shades of orange will give your chocolates a more realistic look. Turn the praline mould over every now and then to check that you’re really filling in all the areas with the colour and that no air pockets are forming. Once you’re happy with the result, you’ll need to give the mould a quick clean before you can start pouring. To do this, wipe the polycarbonate mould over some kitchen roll to remove any excess colour. Leave the colour to set for about 5 minutes at room temperature, then you can move on to the next step.

Chocolate hammer

Ready-to-ship quantity: 7

CHF55.00

Metal Horn Large

Ready-to-ship quantity: 10

CHF14.90

miniSchoggi tempering device for couverture and chocolate

Ready-to-ship quantity: more than 20 pieces

CHF99.00

Now you can start filling the mould. Put the tempered white couverture into a piping bag and fill each cavity of the praline mould to the brim with the couverture. Next, use a chocolate hammer to tap gently against the edge of the praline mould. This helps prevent air pockets from forming and ensures the chocolate layer is nice and even. Next, pour the chocolate back into its container and, once again, keep tapping the mould with the chocolate hammer. As you do so, try to rotate the praline mould in a circular motion so that the couverture can flow out evenly and you end up with a nice, thin praline shell. Finally, run a metal scraper over the surface of the mould to remove any remaining couverture, then place the praline mould in the fridge for about 5 minutes to allow the chocolate to set.

Making the praline

Now fill the pre-poured chocolate shells with the cooled ganache. Make sure you leave about 2–3 mm of space at the top so that you can seal the chocolates afterwards. Now place the filled mould in the fridge for about 30 minutes, or leave it at room temperature for 2 hours, so that the ganache can form a thin skin. This makes it easier to seal the pralines.

Once this skin has formed, you can start sealing the pralines. To do this, simply pour a little tempered couverture onto the mould and spread it evenly so that the ganache is no longer visible. Then run a metal scraper over the surface again to clean the mould and remove any excess couverture. Place the praline mould in the fridge for at least 30 minutes.

Cornet paper ready rolled 15 pieces

Ready-to-ship quantity: 9

CHF6.90

Cornet paper Large, 25 pieces

Ready-to-ship quantity: more than 20 pieces

CHF3.90

Powder color for chocolate light green, 5g

Ready-to-ship quantity: more than 20 pieces

CHF9.90

Making the decoration

Mix some of the tempered couverture with green fat-soluble powdered colouring until you achieve a shade of green you like. Pour this coloured chocolate into a piping bag and pipe small pumpkin stalks onto baking paper. To do this, press down a little longer at the start and then draw a small line downwards. This will give you a wider stem at the top than at the bottom. Then leave the decoration to set at room temperature.

Now shape the pralines. Simply take the mould out of the fridge and give it a sharp tap onto your work surface. The pralines should then pop out easily on their own.

Now place a little of the green chocolate coating in the centre of each pumpkin and stick the prepared, set stalks onto them. If you like, you can now also make leaves and tendrils using the chocolate coating.