Basic recipes for making pralines

The special edition "Basic recipes for making pralines" of the praline magazine "Pralinenhobby" is a comprehensive reference work for making pralines and is unique in its kind. 

This magazine in A4 format describes in detail all the production methods for ganaches, marzipan, nougat, caramel, brittle and fruit jellies. Each step of the process is precisely explained and richly illustrated so that even complex techniques are easy to follow. 

Clear tables with the mixing ratios for each recipe and valuable tips on combining the ingredients round off the work. The numerous sample recipes reveal the secrets of praline making, which have been perfected after years of experimentation. With this magazine, you can create unique praline recipes that are a real treat in terms of flavour and appearance. 

Publication date: May 2024
DIN A4, 52 pages, softcover
Wiebalck-Zahn, Karin
Language: German

From the contents

• Chocolate bars: food pairing, marshmallow chocolate, marbled broken chocolate, veil chocolate, orange chocolate bar, hazelnut chocolate, broken chocolate with red fruit, sesame and pistachio chocolate, oval Easter chocolates
• Cream ganaches: saffron praline, chilli truffle, earl grey praline, white vanilla truffle, tonka bean truffle, mace truffle, coffee praline
• Butter ganaches: classic butter ganache truffles, strong whisky praline
• Egg ganaches: Passion fruit truffle drizzled on top, nougat and honey ganaches, tonka bean nougat praline, lemon-honey praline Fruit ganaches: raspberry ganache
• Marzipan: homemade marzipan, hazelnut marzipan with spirit, cassis marzipan, walnut marzipan with rum, coffee marzipan, yuzu marzipan
• Nougat: homemade nougat, layered nougat, Brazil nut hazelnut, peanut nougat with amaranth, Arabic sesame nougat, spiced nougat
• Caramel and brittle: hard caramel, hard brittle, soft caramel with salt, soft brittle with honey, flowable caramel, leaf brittle
• Fruit jellies: orange pâte de fruit, blackcurrant jellies, raspberry jelly as a garnish