Pumpkin Seed Pralines

Preparation

1. For the pastry: whisk the eggs with the icing sugar and vanilla sugar until fluffy. Add the QimiQ Cream Base and mix well. Fold in the flour.
2. Spread the mixture onto a baking sheet lined with baking paper and bake in a preheated oven at 160 °C (air circulation) for approx. 15-20 minutes.
3. Crumble the cold sponge.
4. For the praline mixture: bring the QimiQ Cream Base to the boil with the white chocolate, orange juice, orange zest and coconut liqueur. Remove from the heat and mix well with the sponge crumbs.
5. Add the ground pumpkin seeds and mix well.
6. Form pralines out of the mixture and roll in chopped pumpkin seeds.
7. Store chilled.