Ingredients
1 cup blanched almonds
1 cup sugar
2 tbsp water
1/8 tsp cream of tartar
1 tsp vanilla extract
Directions
Praline Powder
PRALINE POWDER
Preheat oven to 300oF. Bake the almonds until dry but not brown. Boil
sugar, water, and cream of tartar, shaking the pan in a rotary motion
to prevent burning. Cook until the syrup becomes light brown. Add
dried almonds and vanilla, and pour onto a large oiled baking sheet.
Cool. When praline becomes hard, break it into small pieces. Process
the pieces with the steel blade, until all is pulverized.
Good for sprinkling on cakes, puddings, etc.
FRENCH FILLING
1/2 C Almond paste (Recipe follows. Don't buy for $2.98 8oz. Make your
own!) 2 Egg Yolks 1 1/2 C Confectioners sugar 2 TBSP prepared Black
coffee or liqueur of your choice 1/4 C Cream
This filling is not cooked.
ALMOND PASTE
2 C Blanched Almonds 1 1/2 C Confectioners sugar 2 Egg Whites 2 tsp.
Almond extract
Preheat oven to 300oF. Bake the almonds until dry but not brown. In
the processor bowl fitted with the steel blade, grind almonds until
pulverized. Mix in sugar, egg whites, and almond extract until a
paste is formed. Form the paste into a ball, wrap in wax paper, let
it age in an airtight container for at least 4 days.
Happy Baking,
Servings: 6 servings
Praline Powder Recipe brought to you by Recipe Ideas
Categories: Candy
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Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts detailing recipes prepared by the Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main course and afters, a style of dining still practiced today. He also recounts how the Roman cooks used a wide range of spices and herbs, including a few that will be familiar to modern cooks for example bay, mint and dill. For the decades that followed, the powerful and rich competed to lay on the most exotic banquets, and as a consequence, the best cooks and their recipe collections were much in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing recipes of the day. The arrival of television gave us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Praline Powder recipe.
