John Myers
Pralines: Snack with Espresso
The perfect pralines: snack with espresso recipe with a picture and simple step-by-step instructions.
- 150 g Hazelnuts, whole
- 70 g Sugar brown
- 150 g Honey
- 50 ml Water
- 250 g Dark chocolate
- 50 g Palmin
- 2 piece Protein
- 1 pinch Salt
- Large and square wafers
- Toast the hazelnuts in a pan until they are fragrant. Wrap in a kitchen towel and rub together until the shells are removed.
- Heat the honey, sugar and water in a saucepan. As soon as the sugar has melted, add the chocolate in small pieces and the palmin and let it melt. Fold in the nuts. Allow to cool slightly.
- Beat the egg white with the pinch of salt until stiff and fold into the chocolate mass. Cool further in the refrigerator. If it turns out that the mass is not firm, warm it again carefully and add a little more Palmin.
- Line a suitable shape with the wafers, distribute the chocolate and nut mixture on the wafers, smooth out and cover with wafers.
- Chill for at least five hours. Then remove everything from the mold and cut into small pieces with a sharp knife.
- Store in the refrigerator.
Facebook Comments