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Strawberry and lemon patisserie recipe
Strawberry and lemon patisserie recipe
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The best nougat pralines

12 Liked
 

The best nougat pralines

These crunchy chocolates are an absolute treat for the palate. The finest milk ganache with crispy nougat flakes covered in crunchy milk couverture. These chocolates are very easy to make at home, but have a huge search potential. Fortunately, they are so small that you can enjoy several in a row with a clear conscience. Be sure to try out the recipe!

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Most important key data

Quantity: 30 chocolates

Cooling time: 45 minutes in the fridge

or 4 hours at room temperature

Difficulty level: Easy

Shelf life: 1 month

Ingredients

Whole cream50 g
Milk couverture125 g
Nougat flakes100 g
Milk couverture | tempered300 g

Manufacture

Bring the full cream to the boil in a pan. Stir constantly so that it does not burn. Once it has boiled, you can pour it over the milk couverture drops. Leave the mixture to stand briefly so that the hot cream can melt the couverture slightly. Then stir everything with a whisk until you have a homogeneous mixture. Cover the ganache directly on the surface with cling film and ideally leave it to cool at room temperature for approx. 3 hours. If you don't have this time, you can also put the ganache in the fridge for approx. 30 minutes.

Pour some of the tempered milk couverture into a cornet and pipe approx. 1.5 cm drops of couverture onto a metal tray lined with baking paper . Tap the metal tray lightly on your work surface so that the couverture runs a little and reaches a final size of approx. 2 cm. Place the whole tray in the fridge for approx. 5 minutes.

Now it's time for the ganache. Stir it briefly with a whisk so that it becomes nice and creamy again and then pour it into a piping bag fitted with a 10mm nozzle. Now pipe evenly sized dots onto the chocolate discs. Start piping the ganache just above the disc and then quickly pull the piping bag upwards to create a peak.

Now the crunchy nougat flakes come into play. Each praline gets a total of three discs as a coating. Press the tip of the ganache down slightly and place the first nougat disc on the ganache dab with the tip facing upwards. The second disc is also stuck to the ganache with the tip facing upwards. Make sure that you push it slightly under the first disc so that the two overlap slightly. Attach the third disc in exactly the same way. At the end, each disc overlaps the other. Leave the chocolates to set again for 1 hour at room temperature or put them in the fridge for approx. 15 minutes.

After the cooling time, it's time to coat the chocolates. Carefully remove the chocolates from the baking paper and dip them upside down into the tempered milk couverture. Remove the praline from the liquid chocolate using a tremping fork and scrape the base off the edge of the tempering device. Then carefully place the praline back on the baking paper, place a crispy pearl (caramel) on the top and allow the couverture coating to harden completely.

Storage & shelf life

The finished chocolates can be kept for up to a month. It is best to store them at room temperature in a chocolate box.

Nutrition declaration per 100 g

Energy value in kJ: 2117 kJ | Energy value in kcal: 508 kcal | Fat: 29 g, of which saturates: 15 g | Carbohydrates: 52 g, of which sugars: 51 g | Protein: 8 g | Salt: 0.13 g

 
Posted in: Sweet recipes, Chocolate and pralines, Pralines

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