Recipe Almond praline profiterole stack : Practical and Delicious

Recipe Almond praline profiterole stack : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Almond praline profiterole stack. You are currently reading Recipe Almond praline profiterole stack : Practical and Delicious. This recipe is the creation of the chef Kim Coverdale. Recipe Almond praline profiterole stack requires 2h 25m, cook 1h 30m and serve 10. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Golden profiterole puffs of perfection are not as difficult as you think, so enjoy and indulge your tastebuds!

Ingredients:

9 Ingredients

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  300ml thickened cream
  
  
  


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  1 tsp vanilla extract
  
  
  


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  1 tsp icing sugar mixture
  
  
  


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  50g dark chocolate, melted, cooled
  
  
  



• Basic choux pastry



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  60g butter, chopped
  
  
  


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  2/3 cup plain flour
  
  
  


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  3 eggs, lightly beaten
  
  
  



• Almond praline



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  1 cup caster sugar
  
  
  


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  120g packet dry-roasted almonds
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

11 Method Steps

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  Step 1
  
  
  
  
  Make almond praline Line a baking tray with baking paper. Place sugar and 1 cup cold water in a saucepan over medium heat. Stir, without boiling, for 5 minutes or until sugar is dissolved. Bring to the boil. Boil, without stirring, for 15 to 17 minutes or until mixture turns golden. Working quickly, stir in nuts. Spread mixture onto prepared tray. Set aside for 15 minutes or until firm. Process until finely chopped. Reserve 1 tablespoon praline.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
  
  
  


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  Step 3
  
  
  
  
  Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
  
  
  


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  Step 4
  
  
  
  
  Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 5
  
  
  
  
  Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
  
  
  


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  Step 6
  
  
  
  
  Spoon 10 level tablespoons dough, 6cm apart, onto prepared tray. Spoon 10 rounded teaspoons dough, 5cm apart, onto remaining tray. Brush with reserved egg.
  
  
  


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  Step 7
  
  
  
  
  Bake tray of larger profiteroles for 10 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 10 to 12 minutes or until golden and puffed. Using a small knife, carefully cut a slit in the base of each profiterole. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray.
  
  
  


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  Step 8
  
  
  
  
  Increase temperature to 220°C/200°C fan-forced. Bake tray of small profiteroles for 5 minutes. Reduce heat to 180°C/160°C.
  
  
  


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  Step 9
  
  
  
  
  Almond praline profiterole stack fan-forced. Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut a slit in the base of each profiterole. Return to oven. Bake for 5 minutes to dry out centres. Cool on tray.
  
  
  


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  Step 10
  
  
  
  
  Using an electric mixer, beat cream, vanilla and icing sugar until firm peaks. Fold in praline. Spoon into a piping bag fitted with a 1cm plain nozzle. Pipe mixture into profiteroles.
  
  
  


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  Step 11
  
  
  
  
  Spoon chocolate on top of large profiteroles. Top with small profiteroles to secure. Set aside for 10 minutes or until chocolate has set. Serve topped with reserved praline.
  
  
  

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