Milk Ecuador Zwetsch Praline

Recipe for approx. 70 pralines.

Level:: Medium

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8.8 oz

Sugar
4.2 oz

Water
4.9 oz

Zwetsch schnapps 40%
Q.S.

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Heat sugar and water to 118°C. Take of heat and add Zwetsch schnapps. Whisk well. Prepare a box with dry wheat starch. Form moulds using desired mould stencil. Fill hot Zwetsch syrup into these moulds and cover with starch. Leave to crystallise for a mininum of 6 hours. Brush away any remaining starch and enrobe pralines with crystallised Milk Ecuador.

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Milk Ecuador Zwetsch Praline

Praline

Ingredients: Praline

Preparation: Praline

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Ingredients: Praline

Preparation: Praline

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