The Praliné is a paste made of almonds and nuts cooked in sugar until caramel stage, cooled down and mixed. You can either buy it already made or prepare it.
Here is a tested recipe we prepare at work for an official dinner.
Ingredients (yield 10 depending on size)
- 8 egg yolks
- 100 gr sugar
- 250 ml milk
- 750 ml heavy cream
- 100 gr praliné
Procedure
- Boil milk + cream. Mix with praliné when hot
- Blanch yolks + sugar
- Mix (milk/cream/praliné) and (yolk/sugar)
- Pour in individual ramequins or in a large dish.
- Bake at 200 F. (100 C.) until set (the center should slightly trembled)
- Refrigerate for a few hours
- Caramelize with sugar
We added a little bit of cocoa grué on the top to add a chocolaty flavor.
Grué is made of skinned and roasted cocoa beans crushed to create these cocoa nibs
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