Pistachio praline filling for moulded pralines

If two is a company, three is a genuine feast of flavours – especially with the three main ingredients in this recipe. Mix together the sweetness of almond praline, the intense nutty taste of pure pistachio paste and the balanced creamy milk taste of recipe n° CW2 white chocolate; and what do you get? A pistachio praline filling to die for! And with a texture that’s perfect for piping into praline shells! When stored in optimal conditions (16°C/away from light), this pistachio praline has a shelf life of around 6 months.

Recipe

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Praline filling for moulded pralines

Ingredients Preparation
  • 370g
    Almond praline
  • 280g
    Pure Pistachio Paste
  • 290g
    CW2
  • 60g
    butter oil PF17

Mix together, bring to 23°C and pipe into chocolate shells.
Leave to cool and then close the shells.

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