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Chocolate peaks (pralines)


For the cream (canache):
100 g Dr. Oetker Cake coating, dark
100 g Dr. Oetker Cake coating, dark premium
1 piece Dr. Oetker Bourbon vanilla bean
200 g cream
30 g margarine
3 tbs Törley Angelli Toffee liqueur

For the decoration:  about 2 tbs Dr. Oetker Dutch cocoa for baking   
In addition to this:  a little bit of margarine  


For the cream (“canache”), melt the two cate coatings as described on the sachet. Cut the vanilla rod along its length and take out the inside with a knife. Pour the cream into a cooking pot, add the vanilla and cook it. Remove the pot from the heat and while mixing constantly, add the melted cake coatings, the margarine and stir until melted. Finally, mix the cream liqueur to it, as well. Pour the mass into a mixing bowl and let it cool down. In the meantime, grease a flat plate with margarine and put baking paper on it. Mix the cooled cream by using a kitchen robot (whisk) for a short time, then fill it into a presser bag (a freezer bag can also be used, with a hole of about 4 mm in diameter on the corner). Place walnut-sized doses on the prepared baking paper. Rotate the praline in Dutch cocoa powder and place it in the fridge for at least 2 hours.

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