Belgium pralines | Homemade chocolates | Only 4 ingredients | Kids favourites #chocolate #belgium
Belgian pralines are a type of chocolate confectionery that originated in Belgium. They are made by filling a chocolate shell with a soft, creamy filling made from a blend of nuts, sugar, and chocolate. The filling can include a variety of flavours, such as hazelnut, almond, pistachio, and others, it's a popular choice for special occasions such as Valentine's Day, Christmas, and Easter.
Here's a recipe for making Belgian pralines at home:
Ingredients:
- Dark Chocolate Pellets - 250g
- Room Creme 35% - 25ml
- Honey - 1 squeeze
- Dry fruits or nuts of your choice
Instructions:
- Melt the dark chocolate in a double boiler or microwave. Stir until smooth.
- Check the temperature of the chocolate with a kitchen thermometer. Once the chocolate is between 32°-34°C, it is ready to be moulded!
- For white chocolate, it should be between 28°-30°C
- For milk chocolate, should be between 30°-32°C
- Keeping the chocolate between 27°-34°C at all the times is very important. To achieve this keep an eye on the thermometer and re-heat using a microwave occasionally.
- Using a ladle, pour a large quantity of melted chocolate over the mould.
- Tap on all the sides of the mould to remove air bubbles from the shell.
- Hold the mould with a slight angle so the excess chocolate makes its way down the cold and goes back to the bowl.
- Swipe down the excess chocolate from the mould using a spatula
- Clean the spaces in between the cavities, removing any excess chocolate.
- Put the mould into the refrigerator so the shell becomes harder.
Until the Chocolate Shell is getting ready, lets prepare our Chocolate Ganache
- Add 35g melted chocolate in to a pan.
- Add 25ml of room creme 35%.
- Add 1 squeeze of honey.
- You can add 8g of crushed milk chocolate as optional
- Mix well gently.
- When steam appears, turn of the stove.
- Do not boil ganache too much else it will be burnt.
- Allow the ganache to cool down a bit and transfer it to a piping bag.
- Check the temperature of the ganache. it should be between 20°-23°C.
- If its temperature is high, refrigerate for few minutes to cool it down.
After the chocolate shell is ready ( an hour from keeping it in refrigerator ) and ganache is at right temperature, we can now fill our chocolate shells.
- Make a small cut in the piping bag and add small amount of ganache in each shell.
- It's very important to leave at least 2mm of space at the top of the shell. If there is no space, it won't be possible to close the shell.
- Add nuts or dry fruits of your choice into each shell.
- Match different flavours of ganache, creme, nuts, dry fruits etc.. Creativity has no limits!
- Make sure the filling doesn't move, if it does move store the mould for another 10 to 15 minutes until the filling is set.
- Once the filling is set, pour a large quantity of pre-heated chocolate ( 32°-34°C ) over the mould.
- Once the mould is completely covered, tap on the table and the sides of mould to release any air bubbles.
- Make sure the filling is completely trapped in the chocolate.
- With mould in one hand and spatula in the other hand, scrape the top of the mould with a strong pressure to cut through all the chocolate that sticks out and push it down.
- Note: Avoid scrapping more than once of twice to avoid taking the fillings out.
- Clean the area between the cavities well then place the cold in the refrigerator for an hour.
- After an hour remove the mould and twist on both the side of the mould so that the chocolates will fall down.
- For chocolates that doesn't come out, gently tap the back of the mould to remove it from the tray!
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AniBee Nexus
Praline Chocolate Mousse Cake
Hazelnut Praline Chocolate Mousse cake recipe (16cm cake)
Praline paste
150g sugar
75ml water
150g hazelnuts
if it is difficult to process the caramelized hazelnuts into paste, add 1 - 2 tsp neutral flavour oil
Chocolate sponge cake (pan size: 36 x 22cm or 14 x 9 in)
30g dark chocolate
30g butter
40g (ml) milk
3 egg yolks
30g cake flour (or all purpose flour)
15g cocoa powder
3 egg whites (I'm sorry. There is a typo in a video, it's actually 3 egg whites instead of 4)
60g sugar
Chocolate mousse
55g - 65g dark chocolate
35g hot heavy cream
1 gelatine sheet (1.5g)
1 tbsp milk
125g cold heavy cream, semi whipped
Praline mousse
55g praline paste
1 gelatine sheet (1.5g)
1tbsp milk
125g cold heavy cream
Chocolate glaze
40g sugar
60g water
15g glucose syrup (or corn syrup)
10g cocoa powder
2 gelatine sheets (3g)
Pour the glaze mixture at 30-35C over the cold cake, then put the cake back into the fridge for 15 - 30 minutes and unmold the cake
You can soak the sponge cake sheets with espresso or milk and decord the cake top as you like
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How to make Pecan Praline Candy | I Heart Recipes
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Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I love cooking, baking, and sharing my recipes. I'm a firm believer that cooking shouldn't be a chore, IT SHOULD BE FUN!!! Therefore, I'm here to share my fun, and easy recipes for everything including soul food favorites, old fashioned southern cuisine, restaurant copy cat recipes, and your favorite comfort foods. Feel free to browse through my recipe collection and also come visit at to print out the recipes for FREE!
How to make chocolate truffles with milk at home(Subtitle on)
*I got about 32 chocolate truffles with this recipe.
[Ingredients]
150 g dark couverture chocolate(56%)
150 g milk couverture Chocolate(35%)
(*It can be used as 300g of dark chocolate.)
90 ml full fat milk
40 g(3 Tbsp) unsalted butter
**Compound chocolate doesn't work.Be sure to use couverture chocolate with cocoa butter.
In the case of compound chocolate using vegetable oils such as coconut oil, soybean oil, and palm kernel oil, the ganache does not harden.
Be sure to use couverture chocolate.
** If possible, choose more than 50 percent of the couverture chocolate.
**If you use heavy cream instead of milk, add 150g of cream. In this case, the butter may be 1 tsp or skipped.
[For chocolate coating]
dark chocolate(tempered or compound)
milk chocolate(tempered or compound)
[For decoration]
Dried fruits, nuts, coffee beans, edible gold leaf...
*** If you can consume all the truffles within a week, store them in the refrigerator. Because of the fresh milk, the truffles must be chilled.
Return to room temperature 1 to 2 hours before serving.
If you don't think you'll be able to finish your homemade truffles in a week, i recommend storing them in the freezer.
It can be stored for 2 months in the freezer.
To keep your truffles fresh, seal them in an airtight container. This will prevent refrigerator odors from permeating the delicate chocolate flavor.
*Secondary editing and re-uploading of this video are prohibited.
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Dark Chocolate Pralines | Homemade chocolates
Dark Chocolate Pralines | Homemade chocolates
We tried making homemade chocolate pralines filled with Nutella + Walnut and we loved them!! Try making these at home and you'll get addicted too!
Ingredients:
Walnuts 25g
Nutella 2 tbsp
Dark chocolate 160g
You can use any fillings that you like. :)
Other fillings we used here:
Store-bought Caramel
Ganache
#chocolate #pralines #nutella #homemadechocolates #howtomakechocolates #chocolaterecipe #walnut #dessert #food #recipe
Homemade Hazelnut Praline | Pastry 101 | Easy step-by-step
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Hazelnut praline is used as a component in various pastry products. It's used in nutty spreads as well as petit gateaux. You can readily buy them off-the-shelf but it tastes so much better when you make it yourself - and yes, it's much cheaper that way.
★Ingredients★
Sugar 100g
Hazelnuts 150g
★Steps★
1. Toast/Roast the hazelnuts at 160~165°C for 10mins.
2. Melt the sugar in a saucepan (large saucepan will allow the sugar to melt more evenly) Heat on medium-high heat while whisking/stirring the sugar.
3. When the sugar melts and turns brown in colour add the hazelnuts. The caramel will harden but keep stirring and it will turn liquid again.
4. Coat the hazelnut completely with caramel.
5. Cool completely.
6. Grind it in a food processor until it turns to paste.
★Useful Tip★
When grinding the caramelised hazelnut in the food processor, the friction inside the food processor will generate heat and it'll become hot! Keep the temperature of the paste below 60°C (preferably around 50°C) or else too much oil will be extracted from the hazelnut.
★Other method★
This method isn't the only method of making hazelnut praline. In fact the method I've shown you today is the quick method as it uses dry caramel rather than wet caramel. The old school version is one where you use wet caramel and crystallise the sugar with the hazelnut. It tends to have more depth in the flavour but it takes so much longer so I prefer the quick method.
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Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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