How to make Praliné Filling in Premier Chocolate Melanger
|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|
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.