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strawberry yoghurt pralines

strawberry yoghurt pralinesonce i again i made Pralines, always a perfect present. and what better reason than mothers’ day. by now the list is growing ever longer, my favorites however definitely are almond honey pralines, passion fruit pralines and winterly pralines. since my mum likes fruity and strawberry season is around the corner, i made these strawberry yoghurt pralines. they taste wonderfully strawberry-y and for once there is no cream but yoghurt in the ganache. usually i use a piping bag to squirt the ganache into the hollow bodies, but since i just rediscovered my plastic bottles with caps for decorationg cookies, cupcakes, etc. i used one of them. besides that they are reusable, it is much easier and cleaner to work with them. so i can only recommend buying one of these, very practical.

i used frozen strawberries for the pralines, since i find them more intense in taste. of course you can use fresh, local ones as well.

ingredients (about 35 pralines)

  • 100 g frozen strawberries, thawed
  • some icing sugar
  • 50 g milk cooking chocolate
  • 50 g dark cooking chocolate
  • 20 g soft butter
  • 30 g yoghurt
  • 35 hollow bodies (i used milk chocolate ones, but dark ones are good as well)
  • 110 g milk cooking chocolate
  • spiral fork, 2 piping bags

puree strawberries and add sugar to your liking (maybe also some lemon juice). if you don’t like the pits, strain the puree through a sieve. stir in yoghurt.

chop milk and dark Cooking Chocolate and melt with butter in a bain-marie. add molten chocolate to the strawberry puree and stir well. either fill ganache into a piping bag or a plastic bottle with a cap for icing. it is still rather liquid, will firm up after a while though. put in fridge for about 30-45 min.

when the ganache has thickend, fill into hollow bodies about 2 mm under the edge. melt some Milk Cooking Chocolate, fill into a small piping bag (eg made out of baking paper) and seal hollow bodies with a dab (make sure chocolate is not too warm otherwise the hollow bodies will melt). let firm.

temper rest of Cooking chocolate. with a spiral fork dunk the pralines in the chocolate, place on a sheet of baking paper and let firm up.


Filed under: chocolate, presents from the kitchen, sweets Tagged: chocolate, pralines, presents from the kitchen, strawberry, sweets


This post first appeared on Surfing The Kitchen – English | All About My Experiments In The Kitchen, please read the originial post: here

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