Praline with dried cherries and cherry ganache<\/p>\n\n\n
<\/p>\n","protected":false},"featured_media":15272,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[210,183],"class_list":["post-15267","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-pralines","rezepte_cat-confectionery"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"52","ausbeute":"
pieces of 18 g, 1.5\u00d74 cm<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"60 minutes","ruhezeit_label":"Rest period","ruhezeit":"","backzeit_label":"Baking time","backzeit":"","optional_label":"","optional":""},"nahrwerte":{"energiewert":"1'984 kJ\/474 kcal;","fett":"29 g, of which saturated 17 g;","kohlenhydrate":"51 g, of which sugars 46 g;","eiweiss":"3.9 g; salt 0.1 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Dried fruit paste","rez_infos":[{"rez_weight":"300","rez_weight_unit":"g","rez_value":"
sweet cherries, dried<\/p>\n"},{"rez_weight":"60","rez_weight_unit":"g","rez_value":"
cocoa butter granules, liquid<\/p>\n"}],"bottom_description":""},{"rez_heading":"Cherry ganache","rez_infos":[{"rez_weight":"45","rez_weight_unit":"g","rez_value":"
black cherry pur\u00e9e, frozen<\/p>\n"},{"rez_weight":"45","rez_weight_unit":"g","rez_value":"
heavy cream (UHT)<\/p>\n"},{"rez_weight":"5","rez_weight_unit":"g","rez_value":"
sorbitol, liquid<\/p>\n"},{"rez_weight":"5","rez_weight_unit":"g","rez_value":"
glucose syrup<\/p>\n"},{"rez_weight":"185","rez_weight_unit":"g","rez_value":"
Rondo Edelweiss couverture 36%<\/p>\n"},{"rez_weight":"10","rez_weight_unit":"g","rez_value":"
cocoa butter granules<\/p>\n"},{"rez_weight":"10","rez_weight_unit":"g","rez_value":"
butter<\/p>\n"}],"bottom_description":""},{"rez_heading":"Finishing","rez_infos":[{"rez_weight":"250","rez_weight_unit":"g","rez_value":"
dark “Piccoli Excellence” couverture 54%, tempered<\/p>\n"},{"rez_weight":"300","rez_weight_unit":"g","rez_value":"
cherry ganache<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Cherry ganache","hers_description":"
Heat the cherry pur\u00e9e, cream, sorbitol and glucose syrup together to 32\u00b0C. Add the couverture, melted cocoa butter and butter. Mix all the ingredients at 32\u00b0C and blend to a homogeneous mass.<\/p>\n
Process the ganache immediately.<\/p>\n","hers_images":false},{"hers_heading":"Dried fruit paste","hers_description":"
Finely chop the dried cherries in a blender. Add the liquid cocoa butter and mix to a uniform mass. Press the dried fruit paste evenly into a 20\u00d720 cm frame. Smooth the surface with a scraper.<\/p>\n","hers_images":[{"hers_image":15268}]},{"hers_heading":"Piping the ganache","hers_description":"
Pour approx. 300 g of the previously prepared cherry ganache evenly onto the dried fruit base and leave to set.<\/p>\n","hers_images":[{"hers_image":15269}]},{"hers_heading":"Cutting","hers_description":"
Cover the cooled slab with tempered dark couverture (thin layer). Once set, cut into sticks using a praline cutter, approx. 15 \u00d7 40 mm.<\/p>\n
\n","hers_images":[{"hers_image":15270}]},{"hers_heading":"Finishing","hers_description":"
Coat the cut pralines with tempered dark couverture and decorate with a special fork drag technique.<\/p>\n
Carefully place the sticks into the designated packaging.<\/p>\n","hers_images":[{"hers_image":15271}]}],"hers_fertigstellen":"","rel_select_products":"","is_sticky":false,"rel_select_fachblatt":""},"yoast_head":"\n