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Pralines: Tipsy Brittle Confectionery

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Pralines: Tipsy Brittle Confectionery

The perfect pralines: tipsy brittle confectionery recipe with a picture and simple step-by-step instructions.

  • 60 g White chocolate
  • 20 g Chopped almonds
  • 5 g Butter
  • 1 teaspoon Sugar
  • 15 piece Rum raisins
  • 60 g Noisette chocolate
  • Makes 15 pieces
  1. Melt the butter in a small pan and toast the almonds with the sugar until light brown.
  2. Heat the white chocolate in a water bath – be careful – not over 40 degrees – and stir in the almond brittle. Divide this mass into the praline mold, shake it a little so that the mass is evenly distributed and solidifies in the refrigerator.
  3. Now put a rum raisin in each praline mold.
  4. Let the Noisette chocolate melt in a water bath – be careful! – and spread over the raisins. Shake it again and put it in the fridge.
  5. After two hours, carefully remove the pralines from the molds.
Dinner
European
pralines: tipsy brittle confectionery

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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