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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.
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