PREPARATION GUIDE: PRALINE PASTE PASTE
-100 g of shelled hazelnuts
-100 g caster sugar
-15 cl of mineral water
-20 g of shelled almonds
-85 g of chocolate
-50 ml of liquid cream
-10 g of butter
Preheat the oven to 200 ° C for a few minutes.
Place the hazelnuts and almonds on a plate covered with a sheet of parchment paper and cook them for 10 minutes at 180 ° C for roasting.
Take them out of the oven, wrap them in a cloth and rub them vigorously to remove the skin. Be careful not to burn your hands by doing this step and put the dried fruit back on the oven plate.
In a saucepan, pour the sugar and heat it to melt over medium heat, then add the water and cook until they become caramel. Watch the cooking well, the caramel should not become too dark, because otherwise, it will be too bitter.
Pour the hot caramel over the almonds and hazelnuts to coat them before allowing them to cool completely until they harden.
Using a pestle, break the hazelnut caramel plate and pass it through a blender. Mix gradually, until you have the desired consistency: by mixing little you get praline grains. By continuing to mix, gradually not to damage the motor of the robot, you get a paste of praline very smooth.
Melt the chocolate with the cream in the oven for 2 minutes. Then add the praliné and butter that you have previously cut into small pieces and mix until the distribution of ingredients is homogeneous. Pour the mixture into a glass jar.
Let the praline spread to rest in the refrigerator for at least 3 hours.