Materiaal
- praline cutter
Ingredients
Bottom
- 100 g chocolate (fondant – tempered)
Dipping
- 400 g chocolate (by choice – tempered)
Finish
- 100 g chocolate (by choice – templated – spritzable)
- 20 g feuilletine
Instructions
Ganache
- Bring the cream and milk to a boil.
- Pour the hot mixture over the already melted white chocolate and stir well.
- Let the mixture cool to around 30°C and only then add the feuilletine.
- Spread the mixture to a thickness of 1 cm on baking paper. Use height bars or frame.
- Allow to set, possibly in the refrigerator to speed up the process.
Bottom
- After setting, apply a thin layer of tempered fondant chocolate.
- Only now remove the height slats or frame, cutting along the edges with a sharp knife if necessary
- Let set for a few minutes. Place an extra paper on top of the chocolate and turn. Remove the paper now from the top.
- Cut into squares using the praline cutter. Do not wait until the bottom is fully cured – this makes cutting difficult.
Dipping
- Praline in your favorite chocolate. Dip into the chocolate with the bottom side up, turn over with a fork. Dip a few times – remove excess chocolate and place on a paper.
Finish
- Sprits de pralines
- Add a few flakes of feuilletine.
- Put in the refrigerator.
