Sweets "apricot praline with marzipan" (Walnuss - Aprikosen - Pralinen mit Marzipan)

Sweets "apricot praline with marzipan" (Walnuss - Aprikosen - Pralinen mit Marzipan)

Category: Culinary recipes

Kitchen: german

Ingredients
dried apricots	125 g
brandy / cognac	2 tbsp
marzipan	200 g
powdered sugar	100 g
walnuts, halves	100 g
bitter chocolate	150 g

Cooking method

• The most famous sweets today are pralines. They were invented back in 1663 in Germany. Pralines still hold sales records in Germany and Switzerland. For more than a dozen years they have been experimenting with these sweets and inventing more and more new types of this delicacy.
• In Germany, Switzerland and France, the word praline denotes a common name for sweets in which various bases (nougat, nuts, ganache, liqueur, marzipan, fruit) are covered with chocolate.
• The praline was invented by the German chef Cesar de Choiseul, and it got its name in honor of the French duke of Plessis-Praline (Marshal of France and Prime Minister of the Sun King Louis XIV.), Who was sent as a diplomat to observe in Regensburg (Bavaria).
• These wonderful sweets can be made at home as well.
• 
• Rinse dried apricots and cut into small cubes, pour cognac for an hour. Rinse the nuts and dry them in a dry frying pan (and after taking the sample I wanted to caramelize them, it would be very helpful, because I advise you to do it). Mix marzipan with powdered sugar. I tore it into tiny pieces, but it is better to put it in the freezer and grate it, or grind it in the "mill" attachment from a blender. Add dried apricots. Shape the dough into a sausage and wrap in plastic wrap. Remove the mass in the refrigerator or freezer if it is not very dense. Then cut into circles about 1cm wide. For example, I poured boiling water over dried apricots to wash, and forgot about it, so I distributed the mass on parchment in a rectangle, sent it in this form in the freezer and cut the sweets in the shape of a trapezoid.
• 
• If your mass is too dense, add cognac or water. If it is liquid (as with my forgetfulness) - add powdered sugar.
• For chocolate topping:
• Melt 100g of chocolate in a water bath and remove from heat, add 50g of chocolate and stir, or, if possible, replace 30% of the chocolate with chocolate callets (tempered chocolate drops that will give the chocolate body of the candy the right properties). My filling, after all, did not come out dense, so I took the sliced ​​blanks from the freezer in parts, put it on a skewer and poured it with chocolate, remove the excess chocolate by wiping the candy on the container, decorate it with walnut halves. If your mass is dense, then you can place the cut pieces of sweets (from the freezer!) Into a bowl with chocolate, mix and put on parchment / silicone, so we glaze all the sweets.
• Marzipan mass can be made by yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=394636.0... I used ready-made.
• For the non-alcoholic version, replace the cognac with lemon juice or rose water.

The dish is designed for

730gr

Time for preparing:

1h

Cooking program:

plate

Note

Marzipan has a very long history. A variety of incredible stories circulate around its origins. The story of the famine in Lübeck in 1407, which led to the invention of Marcus's bread - "Marci panis", returns with enviable consistency in Christmas newspaper articles.When stocks of bread and flour ran out, the Senate instructed bakers to produce bread from the almond stocks camped in warehouses. However, this legend regularly appears wherever they later began to make this delicacy.

From the beginning of its career, marzipan was produced by pharmacists, and even before the 18th century it was considered a medicine. The first message about the sweetness of Mazapan on European soil is given by the French physician Arnaud de Veyneu (died 1313).

In the Middle Ages, marzipan was very popular with emperors, princes and generals. In the 14th century, marzipan developed as a dessert for the princely courts and was a valuable gift for the dignitaries of the empire. You can imagine the value of this dish at that time by the following fact: Charles IV, when entering the city, received 1368 gilded marzipan breads.

Then sugar, other sweets, as well as spices were a special and very valuable property. After the discovery of the New World and the worldwide cultivation of sugar cane, Europe could be supplied with more sugar than before. However, its cost was still quite high. Only with the extraction of beet sugar by the end of the 18th century it became possible to offer marzipan at affordable prices. At the same time, the pharmacists' monopoly on marzipan production was shaken. At first, confectioners were engaged in the manufacture of marzipan, who offered this delicacy mainly for the holidays. They conjured over artwork and hand-modeled figures, in contrast to the once simply shaped marzipan loaves. By the middle of the 19th century, the manufacture of marzipan was increasingly subjected to industrial processing methods, and moved towards prosperity. Thanks to industrialization, it has become possible to supply marzipan to the market in large quantities and make it available to everyone.

Today, over 500 types of marzipan are produced in European countries. The European capital of marzipans is the German city of Lubeck, where sweets are made according to an old recipe, which is kept under strict secrecy. The ubiquitous economic spies, however, argue: the main secret of the Lubeck craftsmen is that they put one bitter for every 100 ordinary tonsils.

Lubeck confectioners boast that they know almost two hundred cooking recipes: marzipans with oranges, pineapples, rum. True connoisseurs and fans of marzipan know that the delicacy is made according to a rather complex recipe and contains at least 33% of almonds. However, not every almond can be used. The variety of the nut, its taste, humidity and harvest time are of great importance.

Another famous type of marzipan was produced here, in Königsberg, and differed from its Lübeck colleague by a lower sugar content, special funny forms, but above all - a crust toasted in an oven or oven. This production was and remains long and laborious, because you need to mix three main components - almonds, powdered sugar and rose water - and turn them into special tea sweets, decorated with a delicate and delicate ornament.

The first Königsberg marzipan factory was opened by the Pomatti brothers in 1809. Soon Pomatti was awarded the title of "confectioners of the royal court".

Then there were names that hardly anyone now remembers, for example, Sterkau and Petschlis or Lidke, Siegel and Steiner or Gelhaar. On the island of Kneiphof, the marzipan Plud worked. And then the well-known brands that still exist today opened their own business: Wald and Schwermer, now having production in Bad Wörishhoven.

In Europe and America, the demand for marzipan is seasonal. More precisely, festive. When a little more than a month is left before Christmas, street windows in Germany, Austria, Hungary acquire a traditional pre-holiday look. Shops and shops display a variety of marzipan decorations, figurines and fruits. In Lubeck, Christmas without marzipan is not Christmas. Every year a kind of pilgrimage takes place here for delicacies, which are sold in many tons.And, of course, other favorite holidays are not without this delicacy: Easter, Halloween and Valentine's Day.

Several museums dedicated to this delicacy are open in Europe:
Marzipan Museum in Szentendre, Hungary
Marzipan Museum in Tallinn, Estonia
Marzipan Museum in Lubeck, Germany
Marzipan Museum in Kfar Tavor, Israel

The history of marzipan in Europe goes back more than one century. Until now, it is one of the most original and refined confectionery products, the personification of aristocratic sophistication, delicate taste, prestige and good taste. It can be ordered in all the best European restaurants, and the capitals try to surprise tourists with marzipan museums, where you can see the most fantastic creations of pastry chefs: from animal figurines to the Parliament building. Marzipan is the most exquisite gift for Christmas and Valentine's Day. A person with a refined taste will always appreciate it. Marzipan was and remains the king of confectionery delicacies.

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Very cool!
Will definitely do it when I discover the candy period! There was already a candy bouquet!

How beautiful it is! Smart girl! I love marzipan! It is necessary to dare and cook, I have never made candy!

[Olenka]

Olenka, Thank you
candy-bouquet period I have this feeling of sublimity, love and soaring butterflies for 14 years

Julia, homemade sweets are just a miracle, especially for children and allergy sufferers, without E flavors, thickeners, humectants and other petrochemicals!

But after taking the sample I wanted to caramelize the nuts, but not in one recipe this was not, and I did not think when I did it, but it would be very useful for "heavenly pleasure".

What cool !!! And I can do them! Just want to clarify - mix marzipan with dried apricots?

Natasha brought another tasty treat! I'm on candy!

[Nikka]

Nikka, except that diabetics cannot absolutely all need to mix, only nuts on top and pour chocolate ... it is not clear wrote the recipe, right?

Irusik, I just laid out for the night coffee

[for me]

I didn't understand the recipe, right?

This is me dumb-dumb for this for me complicated
I have never done it with marzipan, I decided to clarify. Yes, I'm not allowed candy because of lactase. failure, and these are a direct outlet for me, more marzipan, only I need to be able to make

you can buy it ready-made, but in my marzipan, and the German producer of nuts was only about 30%, it is much more profitable to do it yourself than I did next. just do it!

you can buy it ready-made, but in my marzipan, and the German producer of nuts was only about 30%, it is much more profitable to do it yourself than I did next. just do it!

yes, I saw it on sale. I read the composition - if there is nothing "criminal" for me, I'll buy it, but I'm going to do it myself.

[Natul]

Wow, what sweets !!! They turned out so even !!!! Natul, and how did you fill it with chocolate? Put it on a skewer, filled it, then the bottom separately?
Special thanks for the link to my recipe !!!

Sasha, thanks to the chocolate in a bowl I drown with a narrow bottom, I planted it on a skewer and dipped it straight into the chocolate (at the end it becomes less - I watered it with a spoon) and immediately wiped off the excess from all sides and the bottom on the edge of the bowl, laid it on silicone for hardening. Thank you for the recipe (you were ahead of me at one time)!

it is much more profitable to do it ourselves than to follow. just do it!

Wonderful sweets! We are waiting for the recipe for marzipan mass - from the author!

[Elena]

Elena, thank you for the compliment to the sweets, so there is a recipe for marzipan from Sasha - Pulisyan

[NataliARH]

NataliARHNatasha, what a beauty!
Wonderful sweets.
I love tasty things, especially candy.
Who would treat

[Egor]

Egor, thanks, I think we have a lot of unmarried craftswomen