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Categories:Viewed: 119 - Published at: 2 years ago
Ingredients
- 6 ounces hazelnut praline paste
- 4 ounces dark chocolate, 58 percent
- 1 ounce feuilletine
- 8 ounces almond paste
- 2 ounces glucose
- 6 ounces powdered sugar, sifted
Method
- For the chocolate hazelnut center: Melt the hazelnut praline paste and dark chocolate over a double boiler.
- Stir in the feuilletine.
- Stir over an ice bath until cool.
- Once cooled, scoop out 1 tablespoon of the mixture and roll into spheres.
- Reserve on a sheet pan until the marzipan is ready.
- For the marzipan: Mix the almond paste and glucose in mixer with a paddle attachment.
- Slowly add the powdered sugar until the consistency of stiff cookie dough.
- Remove from the bowl and continue mixing by hand until uniform consistency.
- To assemble: Roll out a small amount of marzipan into a flat disc.
- Place a sphere of chocolate hazelnut in the middle of the marzipan disc.
- Fold up he marzipan over the chocolate, covering the center completely.
