Desserts

Nougat cream pralines

Name: Nougat cream pralines
Prep time: 15 min
Total time: 15 min
Yield: 20 pieces
Ingredients: 100 g Rapunzel nougat cream with cocoa butter; 50 g Rapunzel semisweet couverture|1430785,2 50 g Rapunzel milk couverture|1430705,3 Pinch Rapunzel sea salt|1200135,5 Pinch Rapunzel bourbon vanilla powder; Rapunzel hazelnuts roasted, ground; Rapunzel whole grain quinoa popped; Rapunzel coconut grated

Ellen Panescu

15 Min.

20 pieces

Info

Perptime 15 Min.
Cooltime 60 Min.

Ingredients

Portions

100 g Nougat spread without palm oil
50 g Rapunzel semisweet couverture oder Milk couverture HIH oder Atlantic sea salt fine oder Bourbon vanilla powder HIH
Hazelnuts roasted, ground
Whole grain quinoa popped
Coconut grated

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Melt the nougat cream in a saucepan over low heat while stirring constantly. Roughly chop the couverture and add to melt while stirring. Add salt and vanilla powder. Pour the mixture into a measuring cup and pour into the praline mould. Let cool down. Once the confection begins to set, garnish with chopped nuts, salt or quinoa. Leave the confectionery to harden in the freezer for 1 hour, then store in a cool place.