Bonjour et comment ça-va? As you can see, this post is partly french inspired. Bûche de Noël is of course only the French word for Yule Log, but somehow it adds a certain je ne sais quoi to the cake. … Continue reading
This may be an odd sounding thing and you may be thinking what on earth is that and what would I use it for? I will put your minds at rest! It is basically what is says: praline, blended to a paste. I assure you though, it adds a toffee, nutty flavour to any bake. I like a tablespoon added to cookie mix for some more depth of flavour or even on ice cream is delicious!
Praline dates back to the 1730s in France and is traditionally made using almonds. This version includes hazelnuts, which add a lovely flavour.
Praline Paste – William Curley
75g/3oz blanched hazelnuts
75g/3oz blanched almonds
125g/5oz caster sugar
2 tsp oil (any will do!)
1) Preheat the oven to 200C/180C fan. Roast the nuts in the oven for 8-10 minutes and then transfer into a saucepan.
2) Cook over a medium heat whilst gradually adding the sugar and stirring continuously.
3) Continue to cook and stir until the sugar turns an amber caramel.
4) Pour the praline onto a piece of baking parchement and leave to cool.
5) When cool, break up the praline and blend in a food processor with the oil (it will be VERY noisy) until it forms a smooth paste. It keeps for up to 2 months in an airtight container.
And that is it! Simple. This is fabulous with chocolate ganache and of course in my Bûche de Noël.