Chocolate Pralines - Ganache with Salted Caramel

15. December 2016

I think, as differently than solemnly, to dare into the Christmas month as well as new cooperation. Some of my recipes can now be seen in Marie Claire and the first one was this one. There have been quite a few recipes lately, I admit, I've been sleepy a blogger of the year, and so I was very surprised that the blog got third even though I did not ask you for the voices at all. Thank you very much! You are great and faithful even though you are less aware of me now. I'm going through such a harder life, and when I can share it with you, you'll learn everything. I believe that in a moment everything will turn pink and, like a phoenix from my ashes, my soul will rise. <3 Then I will be able to give joy and love again.

Are you doing chocolate pralines sometimes? Or did you think about it at all?
Last year, I published a couple of recipes, and then I thought I'd love to make a video recipe to make it easy even for the beginners. So I'm so happy now that I've managed this year and the video recipe is in the world.) And since this moving dimension is still in my diaper, I'm glad for your suggestions. How do you like the video. Has it helped? Thanks a lot for feedback! It's very important to me.
In this recipe I have prepared three types of filling. They are on a similar basis, but every other way inspiring. The video focuses on the general molding, filling and closing technique, so find different fillings here in the text.
As I wrote earlier, "making pralines is a relaxing activity that makes you dirty enough and maybe sometimes slightly upset, but in the end you are waiting for such an incredibly satisfying moment, when you prick yourself with a pleasant clapping of all the pralines from the mold. If chocolate is well cooked, you will smile with beautiful shiny pieces, which will also crunch perfectly when consumed. And that a home-made gift in the form of a box of amazing homemade pralines will please and warm up to the heart, there is no doubt about it.) "And behind that, I still stand for 100%.)
I think the progress photos should provide you with enough visual information to imagine how, but if there were any doubts, I hope the video will help to dissipate the uncertainties.
Finally, I will remind you of an older recipe from the blog of chocolate truffles , praline with Praline filling or pralines stuffed with ganache with GM liqueur or chocolate pralines with jelly from port wine . And for real chocolate gourmets, I have a novelty in the store. Chocolates of the French family brand Michel Cluizel , which are several rows above. They are sweetened with cane sugar, do not use fats other than cocoa butter, and cocoa beans are only bought out of five plantations around the world at a price that is several times higher than others. Look for yourself.)

4 formy porce

Postup

First prepare the filling to make it easy to cool and you could fill the prepared chocolate skeletons with it.
A. On a ganache with a tonka, put the cream in a pot and bring it to the boil. As soon as it starts to bubble, put it down and pour all the chocolate for the filling. Start mixing and stir until dissolved. Once the mixture is smooth, add the extract and put it aside.
B. Preparing caramel requires patience.) Put a third of the sugar in the pot and slowly let it dissolve in the caramel. Once this happens, add the second third and when it turns into caramel, add the last third. Already download the power and add golden-colored caramel in portions of cream. Turn off and, once the cream is mixed with caramel, add all the butter. Once it's done, the last step is to add salt to your taste and chocolate. Let the side cool down.
C. The purity of chestnut purée is easy, basically the same as the preparation of the basic ganache. Heat all the cream and bring it to the boil. As soon as it starts to bubble, put it down and pour all the chocolate for the filling. Start mixing and stir until dissolved. Once the mixture is smooth, add chestnut purée, rum or liqueur and let it cool down.

Dissolve chocolate to drain molds at 45 ° C. It is important to dissolve the chocolate carefully and gradually so that in some places the temperature does not rise too high. A water bath can be used, but then the water under the chocolate bowl should not be boiled directly and the mixture is still good to stir to spread the heat. Another method is to use a microwave, but here you have to be careful and always warm the chocolate for just a few seconds, remove it from the oven, stir and warm again until it reaches 45 ° C. Once this happens and your chocolate is at 45 ° C, add the cocoa butter and stir until the temperature again drops to 31-32 ° C and the chocolate is nicely smooth. The chocolate cocoa butter itself is cooling down and so this step is almost ready.

Now you have a chocolate temperament and you can fill the form with pralines to the edge. Throw the mold several times with the mold to expel any bubbles that could damage the smooth surface of the candy. Pour the chocolate back into the bowl so that the future praline has only a thin wall and, using a card or confectionery pallet, wipe away the rest of the mold surface. Blast a few more times and, if necessary, spill the remaining chocolate so that it is evenly distributed on the walls of future skeletons and put it in the refrigerator for a few minutes. So prepare all forms. Put the remaining chocolate away, you will need it for the final closure.

Now you can fill every candy with a prepared cream. Performs very well using the confectionary bag with a smooth toe, lump or using the filler , which is a question of more investment. Fill the top of the 3 - 4 mm space for chocolate closure, but first put the stuffed form back into the fridge to make the cream cool a bit, it will help you to close it in order to avoid unnecessary flow.

Snapping candies always seems a little bit too sketchy because the shape is cool and so chocolate makes your choices fast, so you have to move fast. Fill the form with chocolate, squeeze the candy several times, and then wipe the excess with a card or palette back into the bowl with just one stroke. Do not cry anymore. Again, move it to the fridge and when it's chilled, the most satisfying feeling will be when you can prick pralines. You will see, this is really an experience and you will never get tired of it.)