Use ganache for fine pralines
Would you like to make pralines yourself and fill them with homemade ganache? Then you will find a simple and ingenious recipe here.
Ingredients:
- six empty toffifee molds
- a brush
- three pots
- a mixer
- 300 grams of white chocolate
- 600 grams of whole milk or dark chocolate
- 300 ml whipped cream
Ganache is made of a mass chocolate and cream. The mixing ratio of cream and chocolate determines the later firmness of the ganache. The production is actually quite simple. For this recipe you use dark chocolate - whether whole milk or dark chocolate is up to you.
How to make chocolates from ganache
- Start the day before your chocolates want to make by preparing the ganache. To do this, put the cream in a saucepan and heat it while stirring constantly.
- Then break or chop the chocolate couverture into pieces and add them to the cream.
- Then the ganache is stirred, from the inside out - until it has formed an even mass.
- Then put the mixture in the refrigerator and let it cool down completely overnight.
- The next day, before you continue processing the ganache, make the praline hollow bodies.
- To do this, melt the white chocolate in a water bath.
- Then take the rinsed, cold Toffifee dishes to hand. Use a brush to put a layer of white chocolate in each cavity.
- Leave the white chocolate in the molds in the refrigerator cool and add another layer. Do this until the white chocolate has reached a steady thickness. Then loosen the hollow body halves from the molds.
- Then take the ganache out of the fridge and beat it with the mixer until it has a creamy, shiny consistency.
- Now use a teaspoon to fill the ganache into half of the white hollow body halves. Then place the other halves on top and carefully press them into place.
- Then let your pralines cool completely at room temperature. This gives the ganache a certain firmness.
Canache cream - a recipe
Do you love chocolate? Then you should definitely try Canache. This is suitable ...
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