Selfmade pralines

[Trenchfriend]

- 15g coffee
- 200 g marzipan-raw-paste
- 1 soup-spoon of cream-liqeur
- 150g coffeecream-chocolate
- choco-ornaments

Knead coffee, marzipan and liqeur together, properly and forge balls of 2 cm. Let them dry a little on room-temperature.

Crack the chocolate in little pieces and let them melt in hot water-bath.

Plunch with a fine-boned fork the praline-balls into the chocolate an let the surplus chocolate drip off.

Set the balls on paper and let them cool down a little.

Press the ornaments on the pralines, properly.

Ready.

 

[Fading Fast]

^^^
I will private message you with my address for shipping . Kidding aside, those look outstanding. Enjoy

 

[Trenchfriend]

It's a very easy thing.

I got that from german culture-radio.

 

[dh66]

Those do look köstlich, Trenchfriend, but totally foreign to me as what I know pralines. Living in the deep South, I know the term to apply to a wonderful confection containing plenty of pecans and quite often rum or bourbon.

The easiest recipe I know involved (and I apologize for not converting measurements) a cup of sugar, a cup of brown sugar, half a stick of butter, and half a cup of milk or cream. Boil until it starts to thicken, then as it's cooling stir in chopped pecans, a decent shot of vanilla extract, and a healthy slug of the booze of your choice. Drop spoonfuls onto waxed paper and allow to cool. Enjoy!

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[dh66]

Then there's also this.....

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[Lean'n'mean]

" Those aren't pralines, these are pralines"

The French pralines are almonds or hazelnuts coated in caramalized sugar.....

What you have made Trenchy are a sort of praliné, a paste consisiting of sugar, almonds or hazelnuts, (marzipan) a little cocoa powder or cocoa butter, a hint of vanilla & then covered in mlik chocolate.

 

[HudsonHawk]

Those do look köstlich, Trenchfriend, but totally foreign to me as what I know pralines. Living in the deep South, I know the term to apply to a wonderful confection containing plenty of pecans and quite often rum or bourbon.

The easiest recipe I know involved (and I apologize for not converting measurements) a cup of sugar, a cup of brown sugar, half a stick of butter, and half a cup of milk or cream. Boil until it starts to thicken, then as it's cooling stir in chopped pecans, a decent shot of vanilla extract, and a healthy slug of the booze of your choice. Drop spoonfuls onto waxed paper and allow to cool. Enjoy!

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Same here. "American" pralines are mostly defined by what you find in New Orleans, and most always contain pecans instead of almonds.