Toucans

Toucans

By
From
A la Mere de Famille
Makes
50 pices
Prep
40 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
80g good-quality milk cooking chocolate
300g Praline paste
30g Raspberry popsicles with bursts of pâte de fruits, crumbled
25g roasted almonds, chopped
dark chocolate, (70% cocoa), for coating
unsweetened cocoa powder, for coating

Equipment

Quantity Ingredient
piping bag fitted with a plain 12 mm nozzle
sugar thermometer

Method

  1. Preparing the chocolate

    Melt the milk chocolate, combine it with the praline paste, then add the biscuit pieces and the chopped almonds. Set aside in a cool place, mixing from time to time until it becomes a thick paste. Transfer the mixture to a piping bag fitted with a 12 mm nozzle and use it to pipe long lengths with a 1 cm diameter, as even in thickness as possible. Allow the chocolate mixture to finish setting by placing it in the refrigerator for 10 minutes, then cut the lengths into 4 cm logs.
  2. Finishing

    To temper the dark chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  3. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  4. Dip the chocolate praline logs in the chocolate, then roll them in the cocoa powder and shake gently to remove any excess. Store the toucans in an airtight container at 18°C, away from moisture.

Variation:

  • Try making these toucans using chopped Brazil nuts instead of almonds and enjoy the difference!
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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