John Myers
Chestnut Pralines
The perfect chestnut pralines recipe with a picture and simple step-by-step instructions.
- 150 g Pre-Cooked chestnuts and vacuum-sealed
- 20 g Sugar
- 100 g Whole milk couverture
- 30 g Powdered sugar
- 60 g Cream
- 54 Walnut halves
- 54 Walnut praline half shells
- Unpack the vacuum-sealed chestnuts from the foil and put them in a saucepan. Just cover with hot water, add the 20 g sugar and simmer until the chestnuts are very soft and almost crumble. This process will take approximately 30 to 40 minutes. Then process the chestnuts in a blender to make a fine pulp.
- Chop the couverture and place in a bowl. Heat the cream in the saucepan until just before boiling and pour over the chopped couverture so that it becomes liquid. Add the chestnut puree and powdered sugar and mix everything thoroughly until it is smooth.
- It is essential to let the mixture cool down to approx. 25-27 degrees, fill into a piping bag and pour into the walnut half-shells. Slightly overfill the shells so that a small bulge is formed on which a walnut half is placed.
- Praline shells in different shapes to feel with praline mass, as well as hollow balls are available in the patisserie despatch on the Internet .. just google it …; o)
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