Description

Praline mass
I never cease to amaze the imagination of the hostess. I was especially interested in cake recipes. How many different options! But, that is what surprises me. Usually in such detail, with such love and awe describes the process of making cakes or a base cake, and when it comes to cream, then hurried skorogovorki reported: cream butter, whipped with condensed milk. In the best case – with condensed milk. Almost all recipes – condensed milk, condensed milk, condensed milk. Because of this, all the cakes out in one taste – the taste of condensed milk. But there are many recipes for creams. So I want to offer hostesses a way banal cream made of condensed milk to turn into exquisite, delicious cream. All the famous chocolates with filling the "PRALINE". Beautiful name, isn't it? And the taste is very good! Do not worry, because we can do anything. So, prepare "PRALINE CREAM".

Ingredients

  • Almonds

    1 Tbsp

  • Nuts

    1 Tbsp

  • Sugar

    2 Tbsp

  • Cocoa powder

    1 tsp

Cooking

step-0
First we need to prepare praline mass. Almond pour boiling water for 1 minute, then drain the water, rinse almonds with cold water. Now the peel comes off very easily. After this it is necessary to dry the kernels in the oven until light brown colour.
step-1
Peanuts are also fried in the oven (it can be done simultaneously with the almonds on different skovorodko), cool and clean from the husk.
step-2
In a small metal saucepan pour the sugar, add nuts.
step-3
Put on low heat and stir with a wooden spatula until the sugar melts and acquires a light yellow color.
step-4
The hot sticky mixture carefully place on lightly greased baking sheet or dish.
step-5
Cool. The resulting solid, glassy lump, crushed in a mortar or break into pieces...
step-6
Then a few times to mince. Skipping to the penultimate time, add the cocoa.
step-7
Ready! AND WHAT FLAVOR!!! The resulting mass is put in a jar and close the lid. It can be made in advance and stored for long periods, using as needed. I usually make a double batch.
step-8
Now any ready buttercream add 2 tablespoons praline mass (based on 100 g of butter), is thoroughly mixed, beat with a mixer
step-9
And you get a surprisingly tasty cream a beautiful purple color with awesome flavor.
step-10
Thus, with a simple cake turns into a masterpiece worthy of the coolest hand of the confectioner. The amount of praline mass can be varied to put more or less to taste. And in the distant Soviet times, when we in the North almond it was impossible to find, I cooked it from one peanut. Also was very tasty. However, yesterday when I baked this cake, the remains of the praline mass daughter simply ate and was totally thrilled, as always! And now I have to repeat the whole process again, so very tasty PRALINE CREAM!!!
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