Praline powder
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Praline powder
  Toppings  
Last updated 6/12/2012 1:19:03 AM. Recipe ID 50214. Report a problem with this recipe.
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      Title: Praline powder
 Categories: Desserts, Toppings
      Yield: 6 Servings
 
      1 c  Blanched Almonds
      1 c  Sugar
      2 tb Water
    1/8 ts Cream of Tartar
      1 ts Vanilla extract
 
  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,
 




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Recipe ID 50214 (Apr 03, 2005)

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