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Belgian pralines consist of a chocolate shell with a softer, sometimes liquid, filling, traditionally made of different combinations of hazelnut,...
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Last update at 08 · 05 · by milo

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Belgian pralines consist of a chocolate shell with a softer, sometimes liquid, filling, traditionally made of different combinations of hazelnut, almonds, sugar, syrup and often milk-based pastes. These high-fat, low-melting point chocolates are at the luxury end of Belgian chocolate and represent an important product of many Belgian chocolatiers.

The Chocolate praline

Features

  • Desert
  • Expert Level
  • 4 Portions
  • 75 Minutes

Pralines from Belgium are also known as ‘Belgian chocolates’, ‘Belgian chocolate fondants’ and ‘chocolate bonbons’ in English-speaking countries — cases of chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre. They were first introduced by Jean Neuhaus II, a Belgian chocolatier, in 1912. Neuhaus was founded in 1857 by Jean Neuhaus, who opened the first store in the Galeries Royales Saint-Hubert in central Brussels.

Prep Time: 30 minutes
Cook time: 40 minutes

Instructions

Ingredients

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup heavy cream
  • 2 spoon of butter
  • 1/4 spoon salt
  • 3/4 cup toasted pecans

Instructions

Howto steps

1Line a baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

2Combine both sugars, the cream, the butter, and the salt over medium heat in a medium saucepan. Stir until the sugars and butter dissolve. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

3Continue to cook without stirring until the thermometer reaches 240 degrees. Once the proper temperature is reached, remove the candy from the heat, take out the thermometer, and immediately add the pecans and the remaining 1/3 cup of chocolate chips.

4Stir the candy vigorously. The chocolate will melt and the candy will start to get lighter in color and more opaque. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, however. It is important not to stir too much, as pralines quickly go from fluid to rock-solid. Once it is opaque brown, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet.

5Form the candies, as the pralines will start to set in the saucepan. If the candy stiffens before you’re done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping until you have formed all the pralines.

6Scrape the melted chocolate into a small Ziploc bag and cut off the corner. Drizzle melted chocolate over the pralines in a decorative pattern.

7Eat the pralines.

The Chocolate praline

Nutrition facts:

  • Calories 689
  • Carbohydrates18 g (6%)
  • Fat43 g (67%)
  • Protein55 g (111%)
  • Saturated Fat12 g (62%)
  • Sodium923 mg (38%)
  • Polyunsaturated Fat9 g
  • Fiber4 g (18%)
  • Monounsaturated Fat18 g
  • Cholesterol213 mg (71%)

Author

milo 317

The Chocolate praline

Gallery

Video
Chocolate praline Recipe

Video

Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1602–1675), with the word praline deriving from the name Praslin. Early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts.





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