Florence Fabricants Praline Food

FLORENCE FABRICANT'S PRALINE

Steps:

• Oil a large foil-covered baking sheet, marble slab or similar smooth surface.
• Lightly toast the nuts under the broiler, in a toaster oven or in a heavy, ungreased skillet on top of the stove. Watch carefully so they do not become too dark. Set aside.
• Combine the sugar and water in a wide, heavy saucepan or skillet and cook over medium-high heat, stirring occasionally until the mixture turns gold, then stir in the nuts and continue cooking until the mixture becomes honey brown.
• Pour the mixture out onto the prepared work surface and using the cut side of the potato, spread it thinly and evenly on the surface. Allow to cool completely.
• When the praline has cooled it can be broken into pieces to use as candy. The pieces can be stored in an airtight container in a dry cupboard. Some or all the praline can be chopped or ground coarsely or finely to use as a dessert topping or as an ingredient in desserts such as ice cream or cake. It should also be kept in an airtight container in a dry cupboard.

FLORENCE FABRICANT'S PASTRY CREAM

Steps:

• Scald the milk in a heavy 2-quart saucepan. Remove from heat.
• Beat the egg yolks, egg and sugar together for 2 to 3 minutes, until the eggs thicken and lighten in color. Beat in the flour.
• Slowly pour the hot milk into the egg mixture, beating constantly.
• Return this mixture to the saucepan, and cook over medium heat, whisking and scraping the bottom constantly until the mixture comes to a boil. It should thicken to about the consistency of pudding. Cook a few seconds longer, then strain into a metal bowl.
• Place a piece of plastic wrap directly on the surface of the pastry cream, and refrigerate until cold, at least 4 hours.

FLORENCE FABRICANT'S ROUILLE

Steps:

• To make the rouille, crumble the chili pepper and saffron into a small bowl and moisten with the water. Set aside.
• Break up the white bread, place it in a food processor and process to make fine bread crumbs. Transfer the crumbs to a small bowl and moisten with fish soup. Do not rinse the food processor.
• With the processor running, drop the garlic cloves in through the seed tube, then add the chili and saffron mixture. Turn off the processor and scrape the sides of the container. Add the bread and process to combine.
• With the processor running, slowly drizzle in the olive oil and continue processing several minutes, until the mixture is thick and smooth, like mayonnaise.