Pistachio marzipan praline
Pistachio marzipan praline
Ingredient list
120 g pistachio marzipan
11 g raspberry brandy
13 g caster sugar (recipe example: bring 1 liter of water with 650 g sugar to the boil once and leave to cool)
13 g finely grated pistachios
7 g soft butter
salt
approx. 250 g dark chocolate coating (coating)
Garnish: grated or chopped pistachios
How it works:
- spread a thin layer of the tempered dark chocolate coating onto baking paper and cut out 2.5 cm circles as soon as it has softened.
- mix the marzipan with the raspberry brandy, liqueur sugar, pistachios, butter and salt and pipe the mixture onto the fully thickened discs using a large nozzle.
- leave the marzipan praline to dry for a few hours or leave it in a cool place/room overnight (not in the fridge). The marzipan should have formed a light skin on the outside.
- then coat the pralines with tempered chocolate coating. Then decorate with pistachios.
Alternative: Use the finished pistachio marzipan to make small balls by hand, allow them to dry slightly and then dip them in chocolate coating and roll them. Decorate as desired.
