John Myers
Pralines: Nougat and Pistachio Praline
The perfect pralines: nougat and pistachio praline recipe with a picture and simple step-by-step instructions.
- 100 g Dark chocolate, 63% cocoa
- 80 g Dark couverture
- 50 g White couverture
- 100 g Nougat
- 25 g Chopped pistachios
- 30 ml Cream
- Melt the dark chocolate and the dark couverture. Pour the mixture into a silicone praline mold and smooth it out with the back of a knife. Wait about 2 minutes, then turn the mold over. (Place baking paper underneath) Let the rest of the couverture cool down and put it back in the saucepan. The couverture flows out, a thin layer remains in the mold. Let the mold cool well for 2 hours.
- Melt the nougat and white couverture separately. Stir in the nougat and 15 g of the pistachios and the cream, finally fold in the couverture lightly. Inject into the chocolate body with a piping bag. Caution! Leave a small edge to close.
- Let it cool again for 2 hours. Melt the couverture again and use it to carefully seal the pralines. Let cool down well. Press the pralines out of the mold, put a dab of liquid couverture on top and sprinkle with pistachios.
Facebook Comments