PRALINE BUTTERCREAM
Use this nutty buttercream to fill layers of our Three-Nut Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Make the praline: Butter a baking sheet, or line it with a Silpat (a French baking mat). Set aside. In a small, heavy saucepan, bring 1 cup sugar and the water to a boil over medium heat, stirring until sugar dissolves; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
- Continue cooking, without stirring, until dark amber, swirling pan to color evenly. Remove from heat; stir in nuts, distributing evenly. Immediately pour mixture onto prepared baking sheet. Let sit until hardened and completely cool.
- Break praline into pieces, and place in the bowl of a food processor fitted with the metal blade. Process to a fine powder. Measure out 1 1/2 cups praline powder, and set aside. Reserve remaining powder for another use.
- Make the buttercream: In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together egg whites and remaining 1/2 cup sugar until mixture is warm to the touch and sugar has dissolved.
- Attach bowl to mixer fitted with the whisk attachment, and beat on high speed until mixture is stiff and cool, about 5 minutes. Add butter all at once, and beat until mixture has a smooth, spreadable consistency, about 5 minutes. Don't worry if the buttercream separates and appears curdled; it will come back together with continued beating.
- Add praline powder; beat to combine. If using the same day, set aside, covered with plastic wrap, at room temperature, until ready to use. Or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature; beat with paddle attachment until smooth.
HAZELNUT CAKE WITH PRALINE AND MILK CHOCOLATE BUTTERCREAM FROSTING
This decadent hazelnut-chocolate layer cake from baker John Barricelli's "The SoNo Baking Company Cookbook" is a guaranteed crowd-pleaser: Serve for an elegant birthday dessert or showstopping end to any meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch three-layer cake
Number Of Ingredients 17
Steps:
- Place an oven rack in the middle position. Preheat oven to 375 degrees. Spray a 9-by-3-inch round cake pan with vegetable spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.
- Make the sponge cake: Grind the hazelnuts in a food processor with 1/4 cup sugar. In a medium bowl, sift together flour, cornstarch, and hazelnut mixture; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs, the yolks, remaining 1/2 cup sugar, salt, and almond extract on high speed until thick and pale yellow in color, and mixture holds a thick ribbon when whisk is lifted from bowl, 7 to 8 minutes. Remove bowl from mixer; gently and quickly fold in flour mixture. Gradually drizzle in oil, while folding.
- Pour batter into prepared cake pan. Set on prepared baking sheet, and bake until a tester comes out clean when inserted into the center of the cake, about 25 to 30 minutes. Remove from oven and turn cake out immediately onto a wire rack. Let cool for at least 1 hour.
- Make the buttercream: In the heatproof bowl of an electric mixer set over (but not touching) simmering water, whisk egg whites, sugar, and salt until warm to the touch, 1 to 2 minutes. Transfer bowl to mixer fitted with whisk attachment and beat until stiff peaks form. With the mixer running, gradually beat in butter, piece by piece. When all the butter has been added, mixture will break but it will become smooth as you continue to beat. Beat in vanilla. Divide buttercream in half, returning one half to the mixer bowl to make the chocolate flavor and setting aside the remaining half for the praline buttercream.
- Melt the chocolate in a heatproof bowl set over (but not touching) simmering water. Slowly beat into buttercream in mixer. Add cocoa mixture and beat until buttercream is cooled; set aside.
- Using a small offset spatula, spread praline paste onto a clean work surface. Smooth paste with a spatula, working out any lumps. Add 1/2 cup reserved buttercream to praline paste and fold it into buttercream. Once the paste and buttercream are fully combined and there are no lumps, fold praline mixture into remaining reserved buttercream.
- Using a serrated knife, trim top of cake to make level. Cut cake horizontally into even thirds. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate and top with a 1/3- to 1/2-inch layer of praline buttercream. Place second layer on top; top with remaining praline buttercream. Top with remaining layer.
- Spread a thin layer of the chocolate buttercream over the tops and sides of the cake to cover, creating a "crumb" layer. Transfer to refrigerator for 15 minutes to set. Spread tops and sides of cake with remaining chocolate buttercream; serve.
TRIPLE HAZELNUT CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Provided by Food Network
Categories dessert
Time 4h10m
Yield 8 generous servings
Number Of Ingredients 29
Steps:
- To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside.
- Preheat oven to 350 degrees F.
- In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside.
- In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened.
- Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours.
- To make the hazelnut filling, in a medium saucepan melt the butter over medium heat.
- Sprinkle with flour and whisk until smooth. Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened. Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts. Set aside in a bowl and cool completely.
- To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth. Set aside, off the heat, and cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F.
- Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume. Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate and the hazelnut extract and beat until fluffy.
- To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. To garnish, press chopped hazelnuts onto the sides of the cake. Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting. Place whole hazelnuts and chocolate curls on the top of the cake.
- Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled. If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes.
- Run nuts under water and slip off skins. Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally. Cool and finely chop and proceed with recipe. If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes.
BUTTER PECAN CUPCAKES WITH CREAMY PRALINE FILLING
Rich, buttery, and moist Butter Pecan Cupcakes with a creamy Maple Mascarpone filling and a Praline Buttercream frosting. The flavor of New Orleans in every bite.
Provided by Joanie Zisk
Categories Dessert
Time 1h
Number Of Ingredients 21
Steps:
- TO MAKE THE CUPCAKES
- Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper or foil liners. Set aside.
- Heat a large saute pan on medium high heat. Add the butter and Imperial Light Brown Sugar and stir until dissolved. Add the pecans and stir until completely coated. Continue stirring for 3 minutes. Remove from heat and transfer the pecans to baking sheet to cool. Refrigerate for about 10 minutes.
- In a large bowl, cream the Imperial Granulated Sugar and remaining butter (1 cup) until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla and maple syrup.
- In a separate bowl, combine the flour, baking powder, salt and cinnamon; add to the creamed mixture alternating with the milk, beating well after each addition.
- Stir in the buttered pecans.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake until cupcakes are golden on top and a toothpick inserted in center comes out clean, about 20-25 minutes. Transfer to a cooling rack to cool, about 20 minutes.
- TO MAKE THE FILLING
- Using an electric mixer, combine all ingredients and whip until smooth.
- Using a knife or a cupcake corer, create a hole in the center of the cupcake for the filling. Fill the hole in each cupcake with the filling.
- TO MAKE THE FROSTING
- Place two sticks of softened butter in an electric mixer. Beat on medium speed for 4 minutes.
- Add the Imperial Light Brown Sugar, salt and Imperial Confectioners Powdered Sugar and beat for 1 minute.
- Add the maple syrup and the heavy whipping cream and beat for an additional 4 minutes.
PECAN PRALINE BUTTER CREAM ICING
I found this recipe while reading "Cakes by Dana - Fill In the Cake" blog. "Really simple and super yummy and totally bad for you!"
Provided by Barbell Bunny
Categories Dessert
Time 30m
Yield 3-4 cups of frosting, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- -Pecan Pralines-.
- Melt butter over medium heat in a saucepan.
- Add sugar to the saucepan and stir frequently (do NOT use a plastic spoon, use a wire whisk). Stir until completely melted and resembles an amber color.
- Add in pecans and continue to stir mixture until the sugar is hot and bubbly (do NOT use a whisk for this part, use a metal spoon).
- On parchment paper, spread out the pecan mixture and let cool completely.
- Break pecans into pieces and place into a food processor. Process until it resembles brown sugar (slightly moist, but not pasty).
- -Butter Cream Icing-.
- Add a dash of salt to the egg whites and beat for 30 seconds.
- Place the whites over a double broiler and add sugar 1/2 cup at a time.
- Gently whip the mixture with a whisk until the egg whites no longer feel grainy when rubbed between your fingertips.
- Whip mixture on medium high until bowl is cool to the touch.
- Cut up the cold, but not hard, butter, and slowly add it to the meringue.
- Mix butter into meringue on medium-high with cake mixer. Keep mixing until you hear a "slapping" sound. This is when the butter cream is ready.
- Add vanilla.
Nutrition Facts : Calories 1486.3, Fat 114.5, SaturatedFat 58.1, Cholesterol 233.9, Sodium 132.8, Carbohydrate 116.7, Fiber 3.5, Sugar 113, Protein 8.7
PRALINE CAKE FILLING
I was looking for a praline cake filling and found this on the internet. I found the original recipe to be too thick. While it didn't harden like a praline, it was just simply too thick. I've adjusted the quantities of milk and powdered sugar in order to have a filling that is spreadable. After it cools, you may need to thin it with a little more evaporated milk. If it's too thick start adding one tablespoon at a time until you get a consistency that can easily be spread on a cake without tearing the cake. You are looking for a consistency that will slowly drip off of your mixing spoon. There are other recipes for praline fillings that aren't cooked. However, I find that the cooking of the mixture adds extra flavor and a richness that will not achieve by just mixing the ingredients together. I love to make a yellow cake and use this filling and ice with a chocolate buttercream frosting and then pour a chocolate ganache over the top of the cake and let it drip down the sides.
Provided by Luby Luby Luby
Categories Dessert
Time 40m
Yield 1 10
Number Of Ingredients 8
Steps:
- Melt butter in heavy saucepan over medium heat.
- Add brown sugar and salt and bring to a boil.
- Cook for 2 minutes, stirring constantly.
- Remove from heat and slowly whisk in evaporated milk.
- Return saucepan to stove and bring mixture to a boil again.
- Boil, stirring constantly until mixture reaches 232 degrees.
- Remove from heat, stirring for a few minutes and cool to lukewarm.
- Add powdered sugar, vanilla and pecans.
- Beat until mixture is smooth.
- If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).
Nutrition Facts : Calories 5707, Fat 364.8, SaturatedFat 144.5, Cholesterol 579.4, Sodium 2371.3, Carbohydrate 613.8, Fiber 20.9, Sugar 553.6, Protein 43.9
ALMOND MERINGUE TORTE WITH PRALINE BUTTERCREAM
Steps:
- Preheat oven to 350°F. and butter and flour two 8- or 9-inch round cake pans, knocking out excess flour.
- Make meringue layers:
- In a bowl with an electric mixer beat whites until they hold soft peaks. Add sugar in a slow stream, beating until meringue holds stiff, glossy peaks. Fold in almonds and sift flour over meringue. Fold in flour gently but thoroughly and divide meringue between cake pans, smoothing it evenly. Bake layers in middle of oven 30 to 35 minutes, or until pale golden and firm to the touch. Invert layers onto racks and cool.
- Make praline:
- Line a baking sheet with foil.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and stir in almonds and hazelnuts. Immediately pour mixture onto baking sheet tilting baking sheet to make a thin layer and cool completely. Break praline into pieces and transfer to a plastic bag. Crush praline coarse with a rolling pin. Praline may be made 1 week ahead and kept in an airtight container at room temperature.
- Make buttercream:
- In a small heavy saucepan simmer milk, sugar, and vanilla bean if using, stirring, until sugar is dissolved. In a bowl whisk yolks and add milk mixture in a stream, whisking. Transfer mixture to pan and cook over low heat, stirring, until a candy thermometer registers 170°F. Pour mixture through a fine sieve into another bowl and cool completely. In a bowl with an electric mixer beat butter until light and fluffy and beat in custard, a little at a time, until smooth. Beat in 1/2 cup praline (reserving remaining praline for another use) and vanilla extract if using.
- Assemble torte:
- Stack meringue layers, spreading some buttercream generously between them. Spread remaining buttercream on top and side of torte. Press chopped toasted almonds onto top and side of torte and sprinkle top with confectioners' sugar. Torte may be made 1 day ahead and chilled, covered. Let torte stand at cool room temperature 2 hours before serving.
HOW TO MAKE PRALINE
Learn How to Make Praline and imagine gorgeous shards of caramel-y candy folded into your favorite desserts, like fudge and ice cream!
Provided by Gemma Stafford
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F (180°C). Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
- Line a baking sheet with parchment paper. Butter the parchment. Set aside for later.
- In a medium sauce pan, combine the sugar and water over medium-low heat. Allow the sugar to dissolve and once it does you can then bring the mix to a simmer. Brush down the sides of pan with a pastry brush dipped in water to prevent crystals from forming.
- Simmer without stirring until the caramel is deep amber in color, roughly 10-15 minutes.
- Straight away turn off the heat and add in the butter and almonds, coating them in caramel.
- Immediately pour the praline onto the prepared baking sheet. Be careful not to touch the caramel.
- Once hardened break into pieces and either eat as-is or add it to my Homemade Praline Fudge (COMING SOON!). Store the praline in an airtight container at room temperature for up to 1 week.
LEMON AND PISTACHIO PRALINE MERINGUE TORTE
Categories Cake Food Processor Mixer Chocolate Egg Dessert Bake Lemon Pistachio Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 21
Steps:
- FOR PRALINE:
- Oil large baking sheet. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Stir in pistachios. Immediately pour mixture onto prepared sheet. Cool praline completely.
- Finely chop praline. Grind 1/2 cup praline to powder in processor.
- FOR MERINGUES:
- Position 1 rack in center and 1 rack in top third of oven. Preheat oven to 225°F. Line 2 large baking sheets with parchment. Draw two 8-inch-diameter circles on 1 parchment sheet and 1 circle on second. Turn over parchment on baking sheets, marked side down. Using electric mixer, beat 5 egg whites and cream of tartar in large bowl until soft peaks form. Gradually add 1/2 cup sugar; beat until egg whites are stiff but not dry. Beat in almond extract. Stir powdered sugar and 1/2 cup praline powder in bowl to blend. Fold into meringue in 2 additions.
- Divide meringue among traced circles. Using spatula, spread mixture to edges. Bake until crisp and pale golden, reversing baking sheets after 45 minutes, about 1 hour and 45 minutes. Cool meringues completely.
- FOR LEMON BUTTERCREAM:
- Stir white chocolate in top of double boiler set over simmering water until melted. Remove from over water; cool.
- Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in 2 tablespoons sugar.
- Meanwhile, combine remaining 2/3 cup sugar, 3 tablespoons water and corn syrup in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238°F., brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes.
- Immediately pour hot syrup in thin steady stream into beaten egg whites, beating until mixture is completely cool, about 4 minutes. Beat in butter 2 tablespoons at a time. Beat in white chocolate, lemon juice, peel and vanilla. Chill until thickened to spreadable consistency, about 45 minutes or less (If frosting looks curdled, place bowl over saucepan of simmering water and whisk just until butter softens slightly. Remove from heat. Using electric mixer, beat buttercream until smooth. Repeat warming technique as necessary to create smooth buttercream.)
- Place 1 meringue layer on platter. Spread scant 1 cup buttercream evenly over. Top with another meringue layer. Spread scant 1 cup buttercream evenly over top and sides of torte. Press chopped praline onto sides and in 1-inch border along top edge of torte. Chill overnight. Let torte stand at room temperature 30 minutes before serving.
More about "praline buttercream food"
HAZELNUT BUTTERCREAM RECIPE - TOM DOUGLAS | FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 3
- In a blender or food processor, pulse the sugar until powdery. Transfer the sugar to a medium heatproof bowl and whisk in the egg whites and salt. Set the bowl over a saucepan of simmering water and whisk gently until the sugar is completely dissolved, 5 minutes.
- Transfer the warm egg-white mixture to the bowl of a standing electric mixer fitted with the whisk. Add the vanilla and beat at medium-high speed until stiff and glossy, about 8 minutes. Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more. The buttercream should be light and fluffy; if it appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue.
- Beat in the hazelnut-praline paste until fully incorporated, scraping down the side and bottom of the bowl. Remove the bowl from the mixer and beat with a wooden spoon to remove any air bubbles.
MARJOLAINE RECIPE | FRESH TASTES | PBS FOOD
From pbs.org
- Preheat the oven to 350F. Line two 12x8in Swiss roll tins with baking parchment.
- For the dacquoise, tip the almonds and hazelnuts into the bowl of food processor and pulse until finely ground. Spread the ground nuts out in a layer on a baking tray and roast for 10 minutes, stirring every 3 minutes until golden-brown.
- Pour the egg whites into the bowl of a free-standing electric mixer fitted with a whisk attachment and whisk on medium speed for about 2 minutes, until the egg whites are opaque and frothy.
- Divide the meringue equally between the Swiss roll tins and spread out evenly using a palette knife. Bake for 45–60 minutes, until light golden-brown and firm to touch.
- Remove from the oven and carefully invert onto a sheet of baking parchment. Carefully remove the baking parchment from the bottom of the meringues.
- For the chocolate ganache, Pour the cream into a pan and heat until just simmering. Pu the chocolate in a heatproof bowl and pour over the cream. Stir until the chocolate is melted and the mixture is smooth.
- For the praline, line a baking tray with non-stick baking paper. Combine the caster sugar and 100ml (3½fl oz) water in a pan over a medium heat, stirring until the sugar dissolves.
- For the buttercream, pour 5 tablespoons water into a heavy-based pan with the sugar and cream of tartar. Bring to the boil and boil rapidly until it reaches 240F on a sugar thermometer (soft ball stage).
- To assemble, toast the almonds and hazelnuts in a dry frying pan until golden-brown. Using a very sharp knife, cut the dacquoise sheets in half lengthways so you have four sheets each measuring 12x4in.
- Spread the remaining buttercream over the top and sides and press the toasted flaked almonds onto the sides of the gateau. Spoon the remaining ganache into a piping bag fitted with a small (no 33) star nozzle.
CINNAMON TOAST CRUNCH BRUNCH CAKE - …
From lifemadedelicious.ca
Servings 12Total Time 1 hr 30 minsCategory Dessert
PRALINE LAYER CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 2 hrs 55 minsServings 10
10 BEST PRALINE BUTTERCREAM RECIPES | YUMMLY
From yummly.com
HAZELNUT GATEAU WITH PRALINé BUTTERCREAM AND FLEUR DE …
From bakingobsession.com
FILBERT GATEAU WITH PRALINE BUTTERCREAM (DARING BAKERS ...
From andreasrecipes.com
Reviews 25Category DessertCuisine FrenchTotal Time 4 hrs 15 mins
- Position rack in the lower 3rd of the oven and preheat to 350° F, Grease and flour a 10” X 2” inch round cake pan.
- In a small, heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. Can be made in advance and stored covered in the refrigerator. Warm slightly before using.
- Place the egg whites in the mixer bowl and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
PISTACHIO CAKE | RICARDO - RICARDO CUISINE
From ricardocuisine.com
5/5 (42)Category DessertsServings 12Total Time 1 hr 30 mins
- With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Line two 20 cm (8 in) in diameter springform pans with parchment paper. Butter.
- In a food processor, finely chop the pistachios. Add the eggs, corn syrup, food colouring and blend well. Sift into the upper part of a double boiler (off the heat) and whisk in the sugar.
- On a work surface, with a knife, remove the crown of the cakes so it is flat and level. Frost the first cake with one third of the buttercream. Sprinkle with the unchopped half of the pistachio praline. Cover with the other cake and frost entirely with the remaining buttercream. Press the chopped pistachio praline around the cake. Store in a cool area but not refrigerated.
HAZELNUT CAKE WITH CHOCOLATE PRALINE BUTTERCREAM - EVERY ...
From greedygourmet.com
Reviews 1Category CakeCuisine ItalianTotal Time 4 hrs
- Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.
- Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerat
- In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.
- In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.
MARJOLAINE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Cakes And BakingServings 10-12
- Preheat the oven to 180C/160C Fan/Gas 4. Line two 30x20cm/12x8in Swiss roll tins with baking parchment.
- For the dacquoise, tip the almonds and hazelnuts into the bowl of food processor and pulse until finely ground. Spread the ground nuts out in a layer on a baking tray and roast for 10 minutes, stirring every 3 minutes until golden-brown.
- Pour the egg whites into the bowl of a free-standing electric mixer fitted with a whisk attachment and whisk on medium speed for about 2 minutes, until the egg whites are opaque and frothy.
- Divide the meringue equally between the Swiss roll tins and spread out evenly using a palette knife. Bake for 45–60 minutes, until light golden-brown and firm to touch.
- Remove from the oven and carefully invert onto a sheet of baking parchment. Carefully remove the baking parchment from the bottom of the meringues.
- For the chocolate ganache, Pour the cream into a pan and heat until just simmering. Pu the chocolate in a heatproof bowl and pour over the cream. Stir until the chocolate is melted and the mixture is smooth.
- For the praline, line a baking tray with non-stick baking paper. Combine the caster sugar and 100ml/3½fl oz water in a pan over a medium heat, stirring until the sugar dissolves.
- For the buttercream, pour 5 tablespoons water into a heavy-based pan with the sugar and cream of tartar. Bring to the boil and boil rapidly until it reaches 115C on a sugar thermometer (soft ball stage).
- To assemble, toast the almonds and hazelnuts in a dry frying pan until golden-brown. Using a very sharp knife, cut the dacquoise sheets in half lengthways so you have four sheets each measuring 30x10cm/12x4in.
- Spread the remaining buttercream over the top and sides and press the toasted flaked almonds onto the sides of the gateau. Spoon the remaining ganache into a piping bag fitted with a small (no 33) star nozzle.
HAZELNUT PRALINE GANACHE CUPCAKES — CHOCOLATE - CONNIE
From chocolateandconnie.com
Cuisine AmericanCategory DessertServings 12
FILBERT GATEAU WITH PRALINE AND BUTTERCREAM - CLOSET COOKING
From closetcooking.com
Reviews 78
PRALINE TORTE | DESSERT RECIPES | GOODTOKNOW
From goodto.com
3.1/5 (20)Total Time 40 minsCategory Dessert,SnackCalories 263 per serving
COFFEE AND PRALINE CAKE RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
BLACK PRALINE MACARONS | EYESWOON
From eye-swoon.com
ALMOND PRALINE CAKE - BALLYMALOE HOUSE
From ballymaloe.ie
TASTY TREATS: FILBERT GATEAU WITH PRALINE BUTTERCREAM
From dessertpro.blogspot.com
PRALINE BUTTER CREAM (SWISS MERINGUE) | SUZIE SWEET TOOTH
From suziesweettooth.com
HAZELNUT PRALINE CAKE WITH COFFEE BUTTERCREAM | ALMOST ...
From almostalwayshungry.wordpress.com
HAZELNUT PRALINE BUTTERCREAM FROSTING RECIPES
From tfrecipes.com
CINNAMON TOAST CRUNCH BRUNCH CAKE - STYLE SWEET
From stylesweet.com
PRALINE ICING RECIPE - FOOD NEWS
From foodnewsnews.com
PRALINE BUTTERCREAM RECIPES
From tfrecipes.com
RECIPES USING HAZELNUT PRALINE PASTE – KITCHEN FOLIAGE
From kitchenfoliage.com
CHOCOLATE CUPCAKES WITH HAZELNUT PRALINE BUTTERCREAM ...
From bakewithgraceblog.com
MARJOLAINE | CBC LIFE
From cbc.ca
FOOD BLOG: ALMOND PRALINE BUTTERCREAM MACARONS
From food-blog2.blogspot.com
VANILLA ALMOND HAZELNUT PRALINE CAKE - THE CUPCAKE CONFESSION
From thecupcakeconfession.com
PRALINE BUTTERCREAM ICING - ALMOND PRALINE BUTTERCREAM
From meadowbrownbakery.com
DARING BAKERS: ALMOND GATEAU WITH PRALINE BUTTERCREAM ...
10 BEST PRALINE BUTTERCREAM RECIPES - YUMMLY
From yummly.co.uk
HOW TO MAKE A SOUTHERN PRALINE CAKE WITH BUTTERCREAM PECAN ...
From youtube.com
CAKES TO MAKE: ONE FOR COFFEE LOVERS (OR YOUR CAFFEINE ...
From sbs.com.au
HOW TO MAKE HAZELNUT PRALINE PASTE (EASY RECIPE) - THE ...
From theloopywhisk.com
PRALINE BUTTERCREAM ICING : MACARON FILLING - YOUTUBE
From youtube.com
FILBERT CAKE WITH PRALINE BUTTERCREAM DARING BAKERS CHALLENGE
From frenchfoodsrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love