praline crunch
(1 rating)
IPP Week 4 - May 31 The Praline Cream is made with Pastry Cream and Butter Cream. I will be posting recipes for Pastry Cream and Butter Cream later down the line. I will link the rescipes back here once they are posted. I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. If you would like to convert the measurements, I recommended using this conversions calculator: http://southernfood.about.com/library/info/blconv.htm
(1 rating)
Ingredients For praline crunch
- SOFT SPONGE CAKE
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200 gbutter
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200 gcaster sugar
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70 galmond powder
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150 geggs
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200 gflour
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5 gbaking powder
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10 gbrown rum
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40 gvanilla sugar
- PRALINE CREAM
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200 gpastry cream
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120 ghazelnut paste
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1 kgbutter cream
- ROMIA DISCS
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100 gglucose
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100 gbrown sugar
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100 gflaked almonds
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100 gbutter
How To Make praline crunch
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1SOFT SPONGE CAKE: In an electric mixer fitted with the paddle, cream the butter with sugar and add the almond powder. Gradually add the eggs, and then the flour, which has been sifted with the baking powder, ten finish by adding the rum and vanilla sugar. Pipe to a height of about 1 cm in the base of a sheet of "Flexipan" tartlet moulds and bake in a fan forced oven at 180C for about 10 minutes.
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2PRALINE CREAM: Stir the pastry cream to smooth, then work in the hazelnut paste and finally the butter cream.
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3ROMIA DISCS: Soften the glucose over low heat in a saucepan, immediately adding the brown sugar then the almonds and butter. Do not cook this mixture. Next, pour onto a sheet of "Silpat", spread with a metal spatula and allow to cool and firm a little, then shape into small rolls of 2 cm diameter and refrigerate. Cut into small discs of about 5 mm thickness and arrange in the base of the shapes of a sheet of Flexipan for small pastries of 4 cm diameter. Bake in a fan forced oven at 180C for about 10 minutes.
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4TO ASSEMLE AND GARNISH: Remove the cooled soft sponges from the moulds and use a piping bag with a star tip (#6) to pipe the tops with praline cream. Place a piece of edible gold leaf onto the Romia discs, and place the discs on top of the cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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