Coffee and Sichuan pepper pralines from Beyond Peaks: The Cuisine of Schloss Schauenstein (page 27) by Andreas Caminada and Marcel Skibba

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • lemon
  • Show all ingredients...
  • Serves : 30 pralines

  • EYB Comments

    Coffee ganache infuses for 12 hours; Sichuan pepper syrup infuses for 12 hours; ganaches set for 5 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Coffee ganache infuses for 12 hours; Sichuan pepper syrup infuses for 12 hours; ganaches set for 5 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.