White Chocolates with Pistachio Praline Crunch

It’s been a while since I made homemade chocolates and Easter comes at the right time! I’m not a big fan of white chocolate, but with this pistachio crisp praline, it’s perfect because it doesn’t take over. I have prepared a barely sweetened praline with a delicious consistency. You can of course make the shape you prefer. Once you bite into the bites, the intense pistachio heart will reveal itself and it will be impossible to stop…

First of all, before you go any further, check out my super simple method for tempering your blanket! The link is HERE.

Recipe for 24 small eggs:

Pistachio praline:

75g of sugar
125g of raw pistachios
160g of ivory cover
40g of crushed crêpes dentelles

400g of ivory blanket (to temper see method HERE)
4g of Mycryo cocoa butter powder for tempering

Place the sugar in a pan with a little water (25g) over moderate heat.

Here are the beautiful raw green pistachios.

When the syrup boils with thick bubbles, add the pistachios.

Stir with a spoon to coat well with syrup.

The sugar syrup will sand, that’s normal and what you want.

Continue to mix well and then melt the sugar into a caramel.

Do this over moderate heat so as not to burn either the sugar or the pistachios. Pour the pistachio caramel onto baking paper or a siliconized mat.

Let it cool and try not to eat it all now… This is the hardest part of the recipe!

Place the pistachio caramel in a blender.

At the beginning it gives a powder.

And in a few minutes, you’ll have a pistachio praline paste.

Melt the 160g of ivory couverture.

Add the obtained pistachio praline paste.

Mix carefully.

Pour in the crushed crêpes dentelles.

So ! The crunchy pistachio praline is ready!

Time to temper the ivory blanket. Melt the 400g, then when the chocolate is at 35°C, pour in the 4g of mycryo tempering cocoa butter powder. Stir continuously.

To temper your chocolate properly, check HERE!

Bring the cover down to 29°C, still stirring, then with a brush (or ladle) fill the chosen moulds. I took mini egg molds and molds to make 4cm diameter balls.

Once the layer is set, turn the mold upside down to let the excess flow.

Brush on a second coat (or even a third if one coat is too thin in some areas), then trim off the excess with a good knife to scrape the mold.

Fill the moulds with pistachio praline.

Let the praline set. It needs to harden a bit before continuing. Melt the remaining ivory couverture again, temper it with a little mycryo cocoa and pour it over the molds.

Scrape with a knife to spread the chocolate. It doesn’t matter if the praline comes to the surface in this case, because you’ll be sticking the white chocolate candies in pairs.

Scrape off excess again. Let the coating set completely, then invert the pan. The eggs are almost finished !

To glue them. Place a metal dish on a baking sheet over moderate heat. Put a little parchment paper to protect the dish. Take latex gloves to handle the chocolates!

Take half an egg and put it on the hot plate for a second.

The bottom should melt slightly.

Take a second half and stick it against the melted part. Hold the egg for a moment. It sticks in just 5 seconds.

We see here the eggs and the balls. Richly filled with pistachio praline!

All you have to do is wrap them up and give them away.

You can keep them for a few weeks in a box protected from air, heat and humidity.

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White Chocolates with Pistachio Praline Crunch

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White Chocolates with Pistachio Praline Crunch

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