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Father Christmas chocolates filled with a peanut-tangerine filling

12 Liked
1 Comment
★★★★★ (5.0)
 

Delicious Christmas praline

St Nicholas Day is just around the corner and we have come up with something very special for you! On St Nicholas Day, the standard treats are always mandarins and peanuts, so we thought we'd create a praline with a Santa hat look that contains exactly these flavours. Fine mandarin ganache with crunchy peanut pieces, coated in a thin layer of the finest white couverture. Make this recipe and surprise your loved ones. These chocolates really have captured all the flavours of the pre-Christmas season. This little treat is the perfect way to get in the mood for Christmas and create moments of happiness for your friends and family.

Most important key data

Quantity: 21 pieces

Difficulty level: Medium

Shelf life: 1 month

Tangerine ganache

Mandarin puree80 g
Whole cream40 g
Glucose10 g
Sorbitol5 g
Butter5 g
Couverture | white140 g
Mandarin flavouring2 TSP
Peanuts | unsalted40 g

For the praline shell

Cocoa butter colour | Sangria redLittle
Couverture | white, tempered400 g
Fondant | whiteLittle
Crystal sugarLittle
Glue | edibleLittle
Baker's starchLittle

Making the tangerine ganache

Cook the mandarin puree in a small pan until the puree has reduced to 40g. The puree will be quite watery at first and reducing it will give it a more intense flavour and a thicker consistency.

Now add the full cream, glucose, sorbitol and butter and bring the mixture to the boil again briefly. Pour this hot mixture over the couverture drops and stir everything after approx. 1 minute. Stir until you have a homogeneous ganache.

Now stir in the mandarin flavouring well. Finally, peel the peanuts, chop into very small pieces and fold into the ganache. Pour the finished tangerine ganache into a piping bag and leave to cool at room temperature for approx. 30 minutes.

Making the praline shell

Put the cocoa butter colouring in a bowl of warm water so that it can melt. Make sure that the temperature of the water does not exceed 45 ºC. In the meantime, you can grab a paper towel and carefully polish your mould. The better you polish the mould, the more beautiful the shine will be afterwards.

Now brush the praline mould with the liquid cocoa butter paint. You should repeat this process so that the colour is evenly applied. Wipe off the excess paint on kitchen paper and leave the mould for a few minutes to allow the paint to set completely. Using a silicone brush, brush the painted dome mould with a thin layer of tempered white couverture and then run a metal horn over the praline mould to remove the excess couverture.

Now you can fill the mould completely with tempered white couverture. Use the back of a spatula to tap the polycarbonate mould several times to release any air bubbles. Now turn the mould over and pour the chocolate back into your tempering device. Don't forget to tap the mould here too, as we want a nice, thin wall of praline. As soon as the chocolate has completely run out, run the spatula along the bottom of the mould once to remove the excess couverture. Finally, clean again with a metal horn and then place the mould in the fridge for approx. 5 minutes.

Take the chocolate mould out of the fridge, cut a large hole in your piping bag with the ganache and fill the poured chocolate moulds up to approx. 2-3 mm below the rim. Leave the moulds at room temperature for at least an hour. This gives the ganache a light skin and makes it easier to seal later.

After the "resting time", you can now fill a piping bag with tempered white chocolate, cut off a medium-sized piece of the tip and fill the chocolate onto the ganache. Tap the mould lightly on the base so that everything is evenly distributed and then remove the excess couverture using a metal horn.

Place the finished chocolates in the fridge for approx. 20 minutes. During this time, you can devote yourself to the decoration.

Production of the decoration

Take some fondant and roll it between your hands into 21 small balls, roll them in granulated sugar and put them to one side.

Put some baking starch on your work surface as well as the rest of your fondant and roll it to a thickness of approx. 2 mm aus.Schneide Now make narrow strips from the fondant, brush them with edible glue and sprinkle them lightly with granulated sugar. Now apply tempered white couverture or cake icing to the back of the strip and place it around the bottom edge of the Father Christmas praline. Cut off the excess with scissors.

Use the same method to stick the balls to the top of the domes.

Storage & shelf life

The finished chocolates can be kept at room temperature for up to a month. It is best to store them in a dry place, otherwise the sugar and fondant will absorb moisture.

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Posted in: Seasonal recipe ideas, Sweet recipes, Chocolate and pralines, Pralines, Winter & Christmas

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Comments

  • Kompliment
    By: Carol Meile On 2022-11-21
    Rating:
    ★★★★★ (5.0)

    Ich habe euere neuen Videos geschaut...Bravo!!!
    Einfach erklärt...super ausgeführt...tolle Idee...dafür brauchts natürlich auch Material....habe soeben bestellt...
    danke euch für die tolle Tips, immer wieder neue Ideen...

    Carol aus Thun

    Replied by: Nicholas Burk On 2022-11-24 Hallo Carol,

    vielen lieben Dank für den netten Kommentar! Das freut uns wirklich sehr, wenn Dir unsere Videos gefallen
    und Dich gleich auch noch dazu inspirieren, die Rezepte nachzumachen!

    Süsse Grüsse
    Dein miniSchoggi Team

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