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Marzipan Nougat Praline Chocolates and Pineapple Pralines

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Marzipan Nougat Praline Chocolates and Pineapple Pralines
Difficulty:
advanced
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 10 min.
Ready in
0
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Ingredients

for
60
pralines, approx
3 cups
roast Hazelnuts
1 ¼ cups
1 cup
Milk chocolate (40% cocoa solids, chopped)
¼ cup
1 cup
1 tablespoon
1.333 cups
plain Dark chocolate (70% cocoa solids, chopped)
To decorate
finely grated Orange zest
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Preparation steps

1.
Line a rimmed baking tray with non-stick baking paper.
2.
Grind the hazelnuts and sugar in a food processor to a paste.
3.
Melt the milk chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Stir in the hazelnut paste.
4.
Spread evenly on the tray and chill until almost set.
5.
Cut hearts from half the praline using a cutter. Press in pieces of glace pineapple. Chill the hearts and the remaining praline in the tin until set.
6.
Knead the marzipan with the liqueur until evenly blended. Divide into 30-36 pieces.
7.
Cut 30-36 small squares from the remaining praline in the tin.
8.
Shape the same number of slightly larger squares from the marzipan.
9.
Place a praline square on each marzipan square and mould the marzipan around the praline to enclose completely. Chill for at least 30 minutes.
10.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
11.
Dip the marzipan pralines into the melted chocolate, one at a time, using a cocktail stick or skewer. Drain off the excess chocolate and put on non-stick baking paper.
12.
Sprinkle with sparkling sugar and orange zest and leave to set.
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