| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies &, Pastries | 1 | Servings | ||
INGREDIENTS
| 1 | c | 10X powdered confectioners' sugar |
| 1/2 | c | Almonds |
INSTRUCTIONS
Make the vanilla custard cream. Place the sugar and nuts in a heavy saucepan and place over medium heat. Stir constantly with a wooden spoon. It will take a while for the sugar to melt becauce there is no water or other liquid in the pot. Keep on stirring! As soon as the sugar melts, it will turn into caramel. Immediately remove from heat and pour the caramel onto an oiled marble slab (if you have one) or onto an oiled cookie sheet (if you don't). Allow it to cool. When the candy has cooled, it will be hard and brittle. Break it into pieces, place the pieces in your blender or food processor, and grind them up into powder. Fold the praline powder into the vanilla custard cream. NOTES : This is for Cream Puff Ring Recipe by: Homemade Good News (Vol 3 No 3) Posted to EAT-L Digest 07 Mar 97 by Sean Coate <swcoate@PEGANET.COM> on Mar 8, 1997
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”