Easter pralines recipe

Easter Pralines recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious treat to celebrate Easter? Look no further than this mouthwatering Easter pralines recipe. These delightful confections are perfect for indulging in during the holiday season. With their creamy texture and rich flavors, these pralines are sure to be a hit with family and friends. Whether you're making them as a gift or simply treating yourself, this recipe is a must-try for any sweet tooth.

Keywords: Easter, pralines, recipe, holiday, indulgent.

Easter pralines recipe details

Easter pralines recipe, recipe Rating: 4.5
Number of votes:101 

Ingredients

	For the egg liqueur pralines:
120 g	single cream
350 g	white couverture
70 g	butter
1	vanilla pod, pulp scraped out
4 cl	egg liqueur
100 g	pistachios, finely ground
	For the coffee – cardamom truffles:
30	truffle shells
150 g	dark chocolate
120 ml	single cream
50 g	butter
2 tbsp	instant coffee powder
2 cl	coffee liqueur
1	vanilla pod, pulp scraped out
5 pod(s)	cardamom
100 g	milk chocolate
100 g	dark chocolate,

Instructions

For the egg liqueur pralines:
Roughly chop the couverture. In a saucepan combine the butter with cream, egg liqueur, vanilla pulp and the couverture. Heat the mixture, stirring constantly with a wire whisk over low heat until the couverture has melted. Let chill overnight.

With a spoon cut out praline-sized balls. Place into the pistachios and quickly shape to pralines with your hands. Store in the fridge until required.

For the coffee – cardamom truffles:
Roughly chop the chocolate. Over a water bath, heat the cream with the chocolate, butter, coffee powder, liqueur, cardamom pods and the vanilla pulp and stir until the chocolate has melted. Cool for an hour. Remove the cardamom pods.

Fill the mixture into a piping bag with a small round nozzle and squeeze the mixture into the truffle shells. Melt the milk chocolate over the hot water bath. Allow to cool a bit. Fill into a disposable piping bag and snip off the top to get a tiny nozzle. Seal the openings of the truffle shells with the chocolate. Allow to cool until the chocolate is firm and dry.

In the meantime, melt the remaining chocolate over the water bath at 40°C. Dip the truffle balls into the melted chocolate and allow to drain briefly. Transfer onto a small wire grid. When the chocolate starts to get firm, roll the pralines with help of a praline fork (if available) or a meat fork over the wire grid to get a nice pattern on the surface. Store in the fridge until required.

Preparation time:
ca. 1 hr
Resting time:
ca. 12 hrs
Grade of difficulty:
tricky
Calories per portion:
n/a