Chocolate & Praline Lollipops - Recipe with images
Yummy! Delicious crispy chocolate and hazelnut lollipops! Get all the tips and techniques from pastry chef Thierry Bamas and reproduce this fail-proof recipe at home...
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Cooking tools:
- Microwave
- Double boiler
- Instant-read thermometer
- Piping bag
- Silicone cake pop mould
- Lollipop sticks
- Freezer
- Chef's knife
- Spatula
- Mixing bowl
- Lollipop display tray
Ingredients
- 120g Favorites almond and hazelnut praline paste
- 50g Saint Domingue dark chocolate couverture
- 10g pailleté feuilletine flakes (optional, only if you want to add a crunchy effect)
- 200g Alunga™ milk chocolate couverture or Saint Domingue dark chocolate couverture
- 25g grapeseed oil
- 100g chopped caramelised hazelnuts
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