Mozartkugel - sweets "Mozart"

Category: Confectionery
Kitchen: austrian
Mozartkugel - Mozart sweets

Ingredients

Marzipan 200 g
Pistachios 60 g in shell or 30 g peeled
Chocolate nougat 350 g
Black chocolate 150 g
Milk (can be added to melted chocolate) 15 g
Cognac in marzipan (or cherry or rose water) - 1.5 tbsp. l.
Powdered sugar for working with marzipan and nougat about 20 g

Cooking method

  • Once upon a time pastry chef Furst
  • In honor of Mozart he created sweets.
  • And their amazing taste
  • We will reflect this in the recipe.
  • Roll the marzipan ball
  • With a green glow of pistachios
  • And wrap that ball with nougat -
  • Let's follow the recipe further.
  • Let's melt dark chocolate
  • And put the ball on the stick.
  • Diving into that sweet cascade
  • Leave the ball in solidification.
  • ... And suddenly we involuntarily feel
  • Winged music movement
  • And let's honor it with a modest rhyme
  • That bright memory moment ...
  • Mozartkugel - Mozart sweets Mozartkugel - Mozart sweets Mozartkugel - Mozart sweets
  • Mozartkugel - Mozart sweets Mozartkugel - Mozart sweets
  • Mozartkugel - Mozart sweets

The dish is designed for

30 pcs

Time for preparing:

40 min + chocolate hardening

Cooking program:

plate

Note

Mozartkugel

Mozartkugel (German Mozartkugel - "Mozart's ball") - traditional round chocolates filled with marzipan, invented 100 years after the death of Wolfgang Amadeus Mozart by the Salzburg pastry chef Paul Fürst in 1890.
In 1884 the confectioner Paul Fürst arrived and opened his own confectionery in Salzburg (the city where Wolfgang Amadeus Mozart was born). In 1890, he first introduced his "Mozart sweets", later renamed "Mozart balls". In 1905, Mozartkugel were presented at the Paris exhibition and won a gold medal there.
According to Furst's recipe, first, a ball is manually formed from pistachio marzipan in a nougat shell, which is then placed on a wooden stick to be dipped in a dark chocolate icing. A stick with a ball planted on it is placed vertically so that the candy cools and hardens. After that, the stick is removed, and the remaining hole is filled with chocolate icing. The finished mozartkugel is manually wrapped in silver-blue staniol (tin foil).
Original Salzburger Mozartkugeln is still produced in the Fürst pastry shop in Salzburg (according to the original recipe), sold in its stores and offered on the Internet. In the absence of clear copyrights, in addition, numerous industrial production options from other companies, both in Austria and Germany, are on sale.
Mozartkugel - Mozart sweets
Candy marzipan can be used ready-made or made by hand. I was cooking according to this recipe ... Nougat needs to be taken soft and elastic.

Sources -
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irysikf
Wow, bravo What a recipe statement
MariS
Sashul, great - a recipe in verse, well done! Mozart deserves it!
I also had my eyes on this delicacy, but marzipan held back.
Well done, you cooked it yourself. Vkusnooo, for tea or coffee - delicious sweets
in honor of Mozart.
kil
Yum!
Nikusya
Gorgeous dessert! and an interesting story! Once again, bravo!
Pulisyan
Ira, Marina, Irina, Ilona, thank you for the compliments to the kugels! I tried very hard to make the description of the recipe correspond to the high idea of ​​Paul Furst!
MariV
I love Mozartkugel!
Pulisyan
Yes, if I could still find ready-made marzipan, it would be very fast! Olga, thanks for the support!
MariV

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