John Myers
Orange and Walnut Marzipan Pralines
The perfect orange and walnut marzipan pralines recipe with a picture and simple step-by-step instructions.
- 200 g Marzipan raw mass
- 100 g Orange peel
- 50 g Chopped walnuts
- 6 tbsp Grand Marnier
- 6 tbsp Powdered sugar
- 100 g Dark couverture
- 2 disc Candied orange
- Finely chop the orange peel the day before, pour the Grand Marnier over it and leave to stand overnight in a closed can.
- Knead the marzipan with walnuts, the marinated orange peel and powdered sugar well. Wrap in foil and put in the refrigerator for 2-3 hours.
- Roll out the marzipan mixture between two layers of cling film to form a rectangle 2 cm thick. Cut into even cubes of 2×2 cm. Cut the orange slices into small pieces.
- Heat the couverture in a water bath according to the instructions (not too hot). Dip the cubes in the liquid chocolate with a praline fork, place them on baking paper and finally decorate with the orange pieces.
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