May 24, 2018 0 Comments

How to make Praliné Filling in Premier Chocolate Melanger

 

 

Ingredients:

Almonds 1000 g 100 g
Hazelnuts blended 500 g 50 g
Sugar 1300 g 130 g
Water 400 g 40 g
Vanilla bean 1 g 1 g
Salt 10 g 3 g
EZtemper silk 4 g 4 g

Procedure:

Roast the hazelnuts and almond for 20 min at 310°F/155°C. Cook the sugar and water till it reaches 114°C. Add the nuts and continue cooking till fully caramelized while stirring.


Place in a cooking tray and leave it to cool. Then crush the praliné to small pieces and place in Melanger leaving it for a minimum of 2 hours till it’s perfectly smooth. You can replace the hazelnuts with other nuts such as sesame, pecans or macadamia. Cool to about 33.5°C and add EZtemper silk and store in refrigerator.

 



Also in Recipes

Xmas in Amsterdam
Xmas in Amsterdam

December 23, 2018 0 Comments

Speculaas cookies, buttery and deliciously spiced, are the most beloved Dutch winter treat, best enjoyed with coffee or tea on a rainy and windy Dutch afternoon.
Read More
Traditional Dairy-Free Giandujotti Bar
Traditional Dairy-Free Giandujotti Bar

December 06, 2018 0 Comments

This classic recipe from Northern Italy makes a firm, yet creamy hazelnut paste and chocolate bar. Great for those looking for the mouthfeel of milk chocolate without the dairy.
Read More
Bali 8am Spread
Bali 8am Spread

November 16, 2018 0 Comments

Using coconut and cashew butter as a base, this versatile recipe is a two-in-one that can go savoury or sweet.
Read More