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Pralines with eggnog 2
Elegant and Rich - Lawyer Pralines for a Luxurious Experience
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Gang:
Dessert
Cuisine:
Belgian
Keyword:
Belgian chocolate, chocolate, Ganache, lawyer, Pralines
Totale Tijd:
3
hours
hours
Porties:
144
Pieces
Calorieën:
47
kcal
Benodigdheden
1
Palette knife
or putty knife
1
parchment paper
6 Molds
Each mould for 24 pieces of 8 gr
1 aerosol
with pure alcohol
1
piping bag
1
Stand Mixer
Ingrediënten
For the ganache
250
Gr
butter
200
Gr
sugar fondant
150
Gr
lawyer
For the praline mould
200
Gr
chocolate
white / tempered for 2 molds
200
Gr
chocolate
Milk / Tempered for 2 Molds
200
Gr
chocolate
fondant / tempered for 2 molds
Werkwijze
Preparation
Clean the moulds.
Spray with pure alcohol.
Let it dry for 10 minutes.
Mould
Fill 2 molds with each type of chocolate. Remove excess chocolate with the palette knife.
Place on the vibrating table for about 15 seconds in such a way that any remaining air bubbles disappear.
Turn over and let it drain for about 5 seconds.
Remove the excess chocolate with a palette knife.
Place the mold upright on a paper towel for about 10 minutes
Then, with the help of a palette knife, remove the excess chocolate.
Stuffing
In the food processor, beat the butter very softly. You can heat the pot with a heatgun while turning.
Add the sugar fondant a little at a time. Keep stirring.
Add the eggnog and mix further.
Put the mixture into a piping bag.
Fill the shapes. Knock the tin on the table to spread the filling evenly. Stay at least 2 mm from the edge.
Place in the fridge and let the filling cool down considerably.
Finishing
Pour chocolate over the moulds.
Scrape off with the help of a palette knife.
Let stand for a while and then put in the fridge for about 20 minutes.
Remove the chocolates from the mould with 1 tapping movement.
Voeding
Serving:
8
Gr
|
Calories:
47
kcal
Notities
source and inspiration – CVO Gent – Simple Chocolate Course
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Foto's