Last week I made pralines and I finally found the time to sit down and tell you all about it!
So I’d never made pralines before so I was quite nervous but it all worked out great! I went for pralines with dark and white chocolate and marzipan and pralines with dark chocolate and caramel and sea salt. I also made little marzipan treats with the marzipan I didn’t need for the pralines.
First! What do you need?
For the pralines:
- 200 grams of dark chocolate
- Silicone mold for pralines
For the caramel:
- 120 grams of sugar
For the marzipan:
- 400 grams of almond powder
- 300 grams of powder sugar
- 2 egg whites
For the finishing touch:
- 25 grams of white chocolate
- sea salt
So first of all we need to melt the chocolate ‘au bain marie’.
Then we’re going to temper the chocolate to get that lovely glow on the praline.
Take 2/3 of the chocolate and cool it down to 28 degrees by going through it with you spatula or a spoon. Then add it back to the other chocolate.
Then we’re going to take our mold and spatula and put the chocolate allover the mold.
Then shake the mold a little bit so every bubble of air that might be under the chocolate comes up and the surface of the praline is nice and smooth. Then you turn the mold upside down and let all the chocolate drip out in to the bowl so only a tiny layer is left on the edges of the mold and the praline is ‘empty’.
Now go put that in the fridge!
Time to make our marzipan!
Take the almond powder and powder sugar en mix them together.
When that’s done, just add the 2 eggwhites and knead it into a consistent ‘dough’. And that’s it. A child could do this.
Put that in the fridge too!
Time for caramel!
For caramel you only need sugar and water but it’s quite tricky to make. You really have to focus.
Put the sugar and a decent cup of water in a pot.
Now put it on a high fire and soon it will start bubbling. The moment it starts turning brownish it’s slowly turning into caramel. When it’s all getting brown, cool it down with a little bit of water and let it thicken a little bit longer. When it’s thick enough, let it cool down and then it should look like this.
Now we’re going to take our silicone mold out of the fridge and fill the empty pralines with marzipan in half of them and caramel in the other half.
Put it back in the fridge!
Now we’re going to use the rest of the chocolate to cover up the tops of the pralines so we close it. Then use your spatula to take off any excess chocolate.
Now THAT back in the fridge. (I know, the fridge is the star of this recipe)
After they have cooled down enough you can take them out of the fridge and out of the mold.
Then for the decorations I put some white chocolate on the ones with marzipan and some caramel and sea salt on the ones with caramel.
And yes, you can probably guess what I’m about to say. Put those beautiful bastards in the fridge.
With the rest of the marzipan I made some extra yummy treats.
I made little balls and covered them in cacao powder.
Now is the time to reveal how everything turned out:
LE MOMENT SUPREME!
I love how they turned out and later that day we all enjoyed some yummy pralines and marzipan with our coffee.
I hope you enjoyed the post and I recommend you to try this out! It takes some time and effort but it’s all soooo yummy!
See you later alligator!
Princess On Sneakers.