Inspiring Recipes: Moulded pralines

Nougat
Ingredients:
Almond sticks 70g
Sugar  100g
Glucose  100g
Procedure:
Chop the almond sticks and mix them with sugar and glucose into the nougat.
Cut small pieces of nougat  and put them in silpat moulds.Bake at 170°C for 15 min 

Filing
Ingredients:
Hazelnut gianduya 200g
Almond slices 20g
Osmanthus paste 20g
procedure:
Melt gianduya and stirr in the almond and mix well.
Fill the shells with nougat , and leave the gianduya to crystallize for one night, after cover it with milk chocolate.

Mould with
Ingredients:
Milk chocolate 200g
Procedure:
Meld the milk chocolate and close the shells with the melted milk chocolate on the bottom cool down again and unmould the pralines.