| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Desserts, Toppings |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Blanched Almonds |
| 1 |
c |
Sugar |
| 2 |
tb |
Water |
| 1/8 |
ts |
Cream of Tartar |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
Praline Powder
PRALINE POWDER
Preheat oven to 300oF. Bake the almonds until dry but not brown. Boil
sugar, water, and cream of tartar, shaking the pan in a rotary motion to
prevent burning. Cook until the syrup becomes light brown. Add dried
almonds and vanilla, and pour onto a large oiled baking sheet. Cool. When
praline becomes hard, break it into small pieces. Process the pieces with
the steel blade, until all is pulverized.
Good for sprinkling on cakes, puddings, etc.
FRENCH FILLING
1/2 C Almond paste (Recipe follows. Don't buy for $2.98 8oz. Make your
own!) 2 Egg Yolks 1 1/2 C Confectioners sugar 2 TBSP prepared Black coffee
or liqueur of your choice 1/4 C Cream
This filling is not cooked.
ALMOND PASTE
2 C Blanched Almonds 1 1/2 C Confectioners sugar 2 Egg Whites 2 tsp. Almond
extract
Preheat oven to 300oF. Bake the almonds until dry but not brown. In the
processor bowl fitted with the steel blade, grind almonds until pulverized.
Mix in sugar, egg whites, and almond extract until a paste is formed. Form
the paste into a ball, wrap in wax paper, let it age in an airtight
container for at least 4 days.
Happy Baking,
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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