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Searching resources for "nut praline"
Pecan Vanilla Eclair
Pecan Vanilla Eclair
Crisp choux eclairs piped full of an autumnal vanilla pecan mousseline made with our 100% pecan paste, dipped in a Callebaut Gold caramel glaze. Makes 12 eclairs.
Sep 28th, 2026 |
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Tahini Sesame Truffles Recipe
Tahini Sesame Truffles Recipe
Sesame truffles: tahini, hazelnut praline and Callebaut Velvet white chocolate with caramelised sesame, piped into shells and rolled in 811 and kadaif.
Aug 7th, 2026 |
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Ruby & Tahini Praline Bonbons Recipe
Ruby & Tahini Praline Bonbons Recipe
Ruby bonbons from Callebaut chef Ryan Stevenson: Ruby RB2 shells piped with a tahini and hazelnut praline filling, crystallised overnight. Makes 78.
Aug 7th, 2026 |
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Ruby & Pistachio Stuffed Cookies Recipe
Ruby & Pistachio Stuffed Cookies Recipe
Ruby chocolate cookies stuffed with a frozen white chocolate and pistachio praline puck, by Callebaut chef Julie Sharp, finished with a ruby drizzle.
May 6th, 2026 |
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Peanut Butter & Jelly Duck Egg Bonbons Recipe
Peanut Butter & Jelly Duck Egg Bonbons Recipe
Easter duck egg bonbons: a speckled blue Callebaut 823 milk chocolate shell, a blackcurrant pâte de fruit and a peanut butter ganache. Makes 16 half eggs.
Feb 11th, 2026 |
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Cherry & Chocolate Paris-Brest Recipe
Cherry & Chocolate Paris-Brest Recipe
Paris-Brest with chocolate crème pâtissière, hazelnut and almond praline mousseline, vanilla cream and black cherry filling in almond-topped choux. Makes 14.
Sep 25th, 2025 |
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Pistachio & Chocolate Paris-Brest Recipe
Pistachio & Chocolate Paris-Brest Recipe
Pistachio Paris-Brest: choux rings dipped in a Callebaut 823 milk chocolate glaze and filled with pistachio praline and pistachio mousseline. Makes 14 rings.
Sep 8th, 2025 |
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Paris-Brest - Hazelnut
Paris-Brest - Hazelnut
Individual Paris-Brest recipe: crisp choux rings filled with hazelnut praline mousseline and vanilla-bean crème pâtissière, finished with caramelised hazelnuts.
Sep 1st, 2025 |
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Hazelnut & Almond Paris-Brest Recipe
Hazelnut & Almond Paris-Brest Recipe
Hazelnut and almond Paris-Brest: choux rings with flaked almonds, filled with a Heritage hazelnut and almond praline mousseline and vanilla cream. Makes 14.
Aug 29th, 2025 |
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Coconut Mushroom Bonbons Recipe
Coconut Mushroom Bonbons Recipe
Chocolate coconut mushrooms: Callebaut 823 milk chocolate cast in a magnetic mould, filled with coconut ganache and dipped in white chocolate and coconut.
Jun 9th, 2025 |
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Pistachio Praline Filling Recipe for Bonbons
Pistachio Praline Filling Recipe for Bonbons
A smooth pistachio praline filling from Callebaut's Chocolate Academy, with pure pistachio paste, W2 white chocolate and Mycryo. Enough for 48 bonbons.
Oct 13th, 2023 |
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Pistachio Burnt Butter & Raspberry Truffles
Pistachio Burnt Butter & Raspberry Truffles
Christmas truffles: red and green Luker Nevado white chocolate shells, filled with pistachio burnt butter and a Callebaut W2 raspberry ganache. Makes 48.
Oct 25th, 2022 |
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Pear, Clove & Allspice Chocolate
Pear, Clove & Allspice Chocolate
This recipe expertly combines rich, high-cocoa chocolate with warm, fruity spiced pear flavours to create a delicious Christmas pear praline.
Oct 25th, 2022 |
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Philip Khoury's Apricot Pecan Pralines
Philip Khoury's Apricot Pecan Pralines
Philip Khoury's plant-based apricot pecan praliné: layers of apricot pâte de fruit, pecan gianduja and apricot ganache, cut with a guitar and dipped.
Oct 21st, 2022 |
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Hazelnut & Vanilla Caramel Chocolates Recipe
Hazelnut & Vanilla Caramel Chocolates Recipe
Hazelnut caramel bonbons: Cacao Barry Ocoa shells dusted with gold, filled with hazelnut praline and Nigay salted butter caramel with vanilla. Makes 48.
Oct 20th, 2022 |
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Apple, Cinnamon & Salted Caramel Chocolates
Apple, Cinnamon & Salted Caramel Chocolates
Festive apple, cinnamon and salted caramel bonbons: Callebaut 823 milk chocolate shells filled with apple & cinnamon sundae topping and Nigay salted caramel.
Oct 19th, 2022 |
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Orange & Gingerbread Chocolates Recipe
Orange & Gingerbread Chocolates Recipe
Orange and gingerbread chocolates: a dark ganache with speculoos paste, ginger and orange oils in Valrhona Satilia white shells. Makes 48 half-spheres.
Aug 26th, 2022 |
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Matcha Mojito Truffles
Matcha Mojito Truffles
The versatility of matcha has captured the imaginations of the confectionery world. Here’s our take on the trend: Mojito and Matcha Green Tea Chocolates! Mojito and Matcha Green Tea Chocolates Recipe | Keylink
Jun 21st, 2022 |
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Tanzanie Hazelnut praline
Tanzanie Hazelnut praline
Tanzanie Hazelnut and Almond Praline Recipe | Keylink
Mar 6th, 2020 |
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St. Remy XO Brandy & Hazelnut Chocolates
St. Remy XO Brandy & Hazelnut Chocolates
Moulded bonbons with a St. Remy XO brandy and hazelnut praliné ganache in dark and milk chocolate shells, dusted with bronze powder. A luxurious gift.
Mar 4th, 2020 |
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Lime Caramel, Coconut praline & Rum Bonbons
Lime Caramel, Coconut praline & Rum Bonbons
Ruth Hinks' tropical bonbons layer a lime caramel, a toasted coconut praline disc and a Mount Gay rum ganache in Cacao Barry Alunga milk chocolate shells.
Feb 26th, 2020 |
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