Rocher chocolate praline (Kopie)
1/3 cup all purpose flour
A pinch of salt
2 1/2 cups dessicated coconut
2/3 cup condensed milk
1 tsp. Vanilla extract
Preheat the oven to 180°C. Line your baking sheets with greaseproof (waxed) paper and grease the paper.
Sift the flour and salt into a large bowl. Add the dessicated coconut and stir to distribute evenly.
Add the condensed milk and vanilla extract and stir together to form a very thick batter.
I used a piping bag with a large star nozzle (piping tip) and piped the macaroons onto the prepared sheets. If you don't want to do this, you can also simply mound spoonfuls of the batter onto the sheet. Bake for about 20 minutes or till golden brown. Transfer to a cooling rack and cool completely before storing.
This recipe yields about 24 pieces. These little delightful bites disappear rather quickly, so I usually at least double the recipe.
Leave the mixture to cool at room temperature and proceed to shape it into balls.
Take a small quantity of the praline mixture (approximately 14-15 g, a walnut size or think of the original size of Ferero Rocher chocolates), place a whole hazelnut in the middle (preferably toasted and peeled as in the first step), close and shape into a ball rolling it between your hand.
Roll each ball into finely chopped hazelnuts.
When you've formed all the pralines, proceed with tempering the chocolate.
Chop the chocolate finely with a knife and melt 2/3 over simmering water or in a microwave oven (it's the method I prefer - quick and safe, but don't forget to stir often and thoroughly) and bring it to a temperature of 50°C (the melting temp. is very important for how your glaze will look once it's cold). Add the remaining chocolate and stir until it's melted and it goes down to 31°C.
Dip the pralines into the melted chocolate, take them out with a spoon and place on a wire rack so that the excess chocolate can drip away.
Move them to a piece of parchment paper before the chocolate's completely dry.
Wait at least a couple hours before serving them.
http://dajana-bakerscorner.blogspot.com/2010/10/12-weeks-of-christmas-cookies-week-5.html
A pinch of salt
2 1/2 cups dessicated coconut
2/3 cup condensed milk
1 tsp. Vanilla extract
Preheat the oven to 180°C. Line your baking sheets with greaseproof (waxed) paper and grease the paper.
Sift the flour and salt into a large bowl. Add the dessicated coconut and stir to distribute evenly.
Add the condensed milk and vanilla extract and stir together to form a very thick batter.
I used a piping bag with a large star nozzle (piping tip) and piped the macaroons onto the prepared sheets. If you don't want to do this, you can also simply mound spoonfuls of the batter onto the sheet. Bake for about 20 minutes or till golden brown. Transfer to a cooling rack and cool completely before storing.
This recipe yields about 24 pieces. These little delightful bites disappear rather quickly, so I usually at least double the recipe.
Leave the mixture to cool at room temperature and proceed to shape it into balls.
Take a small quantity of the praline mixture (approximately 14-15 g, a walnut size or think of the original size of Ferero Rocher chocolates), place a whole hazelnut in the middle (preferably toasted and peeled as in the first step), close and shape into a ball rolling it between your hand.
Roll each ball into finely chopped hazelnuts.
When you've formed all the pralines, proceed with tempering the chocolate.
Chop the chocolate finely with a knife and melt 2/3 over simmering water or in a microwave oven (it's the method I prefer - quick and safe, but don't forget to stir often and thoroughly) and bring it to a temperature of 50°C (the melting temp. is very important for how your glaze will look once it's cold). Add the remaining chocolate and stir until it's melted and it goes down to 31°C.
Dip the pralines into the melted chocolate, take them out with a spoon and place on a wire rack so that the excess chocolate can drip away.
Move them to a piece of parchment paper before the chocolate's completely dry.
Wait at least a couple hours before serving them.
http://dajana-bakerscorner.blogspot.com/2010/10/12-weeks-of-christmas-cookies-week-5.html
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