Almond-Hazelnut Praline
Ingredients
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- 1
Cook the sugar, glucose and water to 118°C.
- 2
Add the whole almonds and hazelnuts to the syrup over the heat.
- 3
Stir constantly with a spatula. The sugar crystallizes, then re-caramelizes.
- 4
Pour onto a silicone mat as soon as the color is an even amber. Let cool.
- 5
Break up, then grind in several passes until a smooth, fluid paste forms.
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Per 100g
Allergens
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