Ingredients
Dough (for 8 pcs, large square mold)
- 160 grams (5.6 ounces) 82.5% butter
- 80 grams (2.8 ounces) cane sugar
- 160 grams (5.6 ounces) walnut pralines (or other)
- 4 large eggs
- 120 grams (4.2 ounces) almond flour (or other nut flour)
- 70 grams (2.5 ounces) wheat flour
- 6 grams (0.2 ounces) baking powder
- 20 grams (0.7 ounces) pecans for sprinkles
Ganache
- 100 grams (3.5 ounces) milk chocolate
- 60 grams (2.1 ounces) 33% cream
- 15 grams (0.5 ounces) amaretto
- 25 grams (0.9 ounces) 82.5% butter
Glaze
- 150 grams (5.3 ounces) dark chocolate
- 50 grams (1.8 ounces) vegetable oil
Equipment
- Mixer
A good stand mixer or hand mixer will make combining ingredients quick and easy. Ensure it's set on medium speed to prevent over mixing.
- Oven
Make sure your oven is preheated to 329°F (165°C). Use an oven thermometer for precision if needed.
- Large Square Molds
These molds help to create uniform pastries. Silicone molds can be particularly helpful for easy removal after baking.
- Piping Bag
Essential for filling the pastries with ganache. If you don't have a piping bag, you can use a plastic sandwich bag with the tip cut off.
- Blender
A stick blender works best for making a smooth ganache and glaze. Ensure that all ingredients blend evenly.
Instructions
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Step 10
Servings
Variations
Faq
- Why did my pastries turn out dense?
Ensure all your ingredients are at room temperature before baking. Cold eggs and butter can affect the final texture.
- How do I know when the pastries are fully baked?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the pastries are done.
- Can I make the ganache ahead of time?
Yes, ganache can be made a day in advance. Store it in the fridge and whip it before using.
- What if I don't have amaretto?
You can replace amaretto with another liqueur like hazelnut or use a teaspoon of almond extract for a similar flavor.
- How can I ensure my glaze is smooth and even?
Dip the pastries quickly in the glaze and allow any excess to drip off. If necessary, use a fork or spatula to ensure an even coat.
- Can I freeze the pastries for later?
Absolutely! After dipping in the glaze and allowing them to set, wrap each pastry tightly in plastic wrap and freeze for up to a month. Thaw in the fridge overnight before serving.