#praline paste

[arroz--doce]

Beginning with basics such as granola, walnuts, eggs, brown and white sugars, cinnamon and vanilla extract, these innovative chocolate chip cookies have a slew of secret ingredients from chestnut paste and lemon juice, to maple flavoring, orange liqueur, and rosemary-flavored chocolate. Praline paste may be substituted for chestnut paste.

[innalheid]

Here it is!!! Part 1 of our first cake!!!

I'll make a separate post with just pictures and explanations for those of u who aren't video people c: in the meantime, enjoy part one of our yummy yummy cake - the praline paste! Basic recipe under the cut c:

Transcript hopefully coming later, feel free to add your own (transcribing is a lot of work o.O)

(Pst - if you like this video, and wanna see more, or want me to get cooler ingredients, consider sending a few dollars my way! P*yp*l is innalheid)

Praline paste

54g peanuts

60g white sugar

Water, as needed

Splash of rum or vanilla extract

Splash of neutral oil (I used olive oil)

Roast peanuts in 350⁰F oven for about 5-10min, until you can start to smell them. Place sugar in a pot on the stove and wet sugar with water. Leave no sugar dry!! Put on high heat, and watch carefully until sugar has cooked to a caramel colour. Immediately removed from heat and stir in roasted peanuts. Stir until caramel starts to get sticky and coat nuts, then remove from pot onto parchment paper and leave to cool.

Once fully cooled and hardened, break up caramel coated nuts into smaller chunks. Blend in food processor, blender, or with a stick blender until smooth. You can add a splash of extract for flavour, and splashes of a neutral oil to help your paste come together a little easier. Transfer to a sealable container and store in the fridge for later use!

[eato]

[woodandgrains]

cauldron cakes

[bldgrelationshipwgod]

Millefeuille Chocolate Praline Recipe - How to make

French know dessert better than anyone! Look at this luscious praline chocolate millefeuille! All those layers, that intense praline aroma and the smoothest milk chocolate ganache make up a dessert like no other!

The word itself means a thousand leaves or layers and it gets its name from all those layers of the puff pastry. But apart from that, there is no rule on what a millefeuille should actually contain in terms of filling. My version uses praline because it's one of my all-time favorite flavors, but feel free to have fun and use your favorite, from vanilla to adding fruits between the layers.

Ingredients:

Caramelized puff pastry:

1 sheet of puff pastry*

Granulated white sugar

Praline creme diplomat:

350ml whole milk

100g egg yolks

80g white sugar

1g salt

30g cornstarch

4g gelatin sheets

100g praline paste

1 teaspoon vanilla extract

150ml heavy cream, whipped

Milk chocolate ganache:

100ml heavy cream

200g milk chocolate

40g butter, softened

5ml Amaretto

Directions:

Dough:

Roll out the sheet of puff pastry then sprinkle it with an even layer of white sugar.

Gently roll the dough to press the sugar in then transfer in a baking tray lined with parchment paper. Cover with a second sheet of parchment paper then a second baking pan - the weight of the second pan will prevent the puff pastry from rising too much.

Bake in the preheated oven at 170C for 30-40 minutes or until evenly caramelized, golden brown and crisp.

Allow to cool down in the pan then slice the caramelized puff pastry to your needed measures.

Praline diplomat cream:

Bloom the gelatin in cold water.

Heat up the milk in a saucepan.

Mix the egg yolks and sugar in a bowl. Stir in the cornstarch and salt and mix well.

Pour in ⅔ of the hot milk, stirring constantly, then transfer back in the saucepan and place on low heat.

Cook until the cream begins to thicken then keep on heat 1 more minute.

Remove from heat and stir in the gelatin.

Cover the cream with plastic wrap to prevent a skin forming then allow to cool down completely.

Once chilled, re-mix the cream until smooth then stir in the praline paste and vanilla extract.

Fold in the heavy cream then spoon the cream in a pastry bag fitted with a round nozzle. Place in the fridge until needed.

Milk chocolate ganache:

Heat up the milk in a saucepan.

Pour over the milk chocolate and allow to rest for 2 minutes.

Mix until smooth then add the butter. Give it a good mix. Stir in the Amaretto.

Transfer in a pastry bag and refrigerate until it is ready to pipe.

To assemble the dessert:

Place a layer of puff pastry on your dessert's presentation cardboard or platter. Pipe logs of diplomat cream, alternating them with milk chocolate ganache. Place a second layer of puff pastry on top, followed by praline cream and milk chocolate ganache. Finish off with a final layer of puff pastry.

Decorate with powdered sugar.

Enjoy!

Notes: *Homemade or store bought

Hazelnut/Almond Praline Paste - Easy French Recipe

INGREDIENTS

2 tablespoon water

5.6 oz coconut sugar or Monk fruit Golden for a sugar free option (160 g)

8.5 oz raw hazelnut/almond/pecans (240 g)

INSTRUCTIONS

Pour water & sugar into saucepan. Bring to boil.

When bubbles are forming  on side of saucepan, add raw nuts. Sugar will form some crystal, that is what you want.

Reduce to medium heat, stir nuts to cover them into sugar. Sugar will dissolve slowly turning into a caramel - golden sugar syrup - after few minutes.

When caramel forms - golden brown - remove saucepan from heat.

Pour mixture onto a plate covered with parchment paper.

Place into fridge for 10 minutes until caramel harden.

Pour caramel into food processor & cream until it’s a paste ~ 1-2 minutes. First you obtain a powder, then finally it will turn into a paste.

Store in a mason glass jar in the pantry for up to 1 month.

Sugar: for a healthier recipe use coconut sugar or unrefined cane sugar.