Honeymoon

Eeee, it all started the day I got the long-desired silicone molds :) I would fall asleep thinking how and with what to fill them and that's how "Paris Dream" came about:

Preparation steps

Melt the chocolate in a steamer and brush the silicone molds. Allow the chocolate in the molds to set and repeat the process.
While the chocolate is squeezing make a mixture of biscuits. Biscuits, walnuts and jam, pour boiling milk and mix well. Make balls out of the mixture and place them in molds in which the chocolate has set.
Press the ball of the mixture against the walls of the mold with your fingers and make a hollow into which you will pour the caramel.
For caramel…., Put sugar with water to dissolve and get a nice caramel color, (take care not to burn) add chopped walnuts, lemon juice, cream and honey.
Stir the mixture until you get a nice smooth caramel cream.
Allow to cool a bit, then fill the indentations taking care that you still have space left to the brim to fill you with chocolate when the caramel cream hardens.
my advice When making caramel cream, add heated walnuts and cream to the melted sugar. While my sugar is melting, I put walnuts and cream in the oven, they will be just warm when I need them :) The mass of sugar will melt much more evenly.
I also made those very small pralines and I only put caramel cream in them and they are great! I also filled silicone muffin tins, but I didn't make a dent, I filled half of the tins with a mixture of biscuits, caramel cream on top and covered with chocolate. Instead of biscuits, you can also serve the ends of a baked cake. I almost always use them for such purposes to the delight of all especially children who are looking forward to these small and beautiful pralines :)
from the bottom of my heart I thank my dear lp-l-t-mom who honored me with these wonderful pictures

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