Milk Ecuador Zwetsch Praline

Recipe for approx. 70 pralines.



材料 Preparation
  • 250グラム
  • 120グラム
  • 140グラム
    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.