Milk Ecuador Zwetsch Praline

Recipe for approx. 70 pralines.

Recipe

Praline

Ingredients Preparation
  • 250g
    sugar
  • 120g
    water
  • 140g
    Zwetsch schnapps 40%

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.

  • 250g
    sugar
  • 120g
    water
  • 100g
  • 250g
    sugar
  • 120g
    water
  • 100g

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