White Chocolate Pralines
White chocolate pralines is a recipe featuring fresh ingredients in the make‑your‑own pralines category. Try this and other recipes from Spoonsparrow!
Ingredients
- 725 g white couverture
- 50 g butter
- 50 g fondant
- 50 g macadamia nut paste
- 3 tbsp macadamia liqueur
- 60 half macadamia nuts roasted in honey
Instructions
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1.
Melt 300 g white couverture over a double boiler, temper to 32°C, then spread thinly on parchment with a spatula and cut out 120 small circles (about 2.5 cm).
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2.
For the filling, melt 175 g couverture over a double boiler and temper to 32°C. Whisk butter, macadamia paste, and fondant until smooth; slowly fold in the tempered chocolate, then stir in the nut oil. Transfer the mixture into a piping bag with a medium tip and pipe onto half of the chocolate circles, top with the remaining circles, press lightly, and refrigerate.
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3.
Melt the remaining couverture over a double boiler and temper to 32°C. Place each praline on a fork, briefly dip in the tempered chocolate, then set on a wire rack to cool.
