Recipes

Gemma's Almond Praline

Gemma's Almond Praline

     

Method:

Line a baking sheet with foil. In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add almonds, stirring until coated well, and cook, stirring, until fragrant, about 1 minute. Working quickly, with a metal spatula spread mixture onto foil about 1/4 inch thick and cool until set, about 3 minutes Chop praline.

Mix the praline in with the whipped cream and fill your pastry.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

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