PRALINE CRUNCH
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...
Provided by Jordan Michelle Falco
Categories Other Desserts
Number Of Ingredients 18
Steps:
- 1. SOFT 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.
- 2. PRALINE CREAM: Stir the pastry cream to smooth, then work in the hazelnut paste and finally the butter cream.
- 3. ROMIA 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.
- 4. TO 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.
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