Praline cream
·
8 egg yolks, room temperature
·
250g sugar
·
250g unsalted butter, softened
·
Almond and hazelnut praline
Finish:
·
100g flaked almonds
·
50g icing sugar
·
1 egg yolk (glaze)
PREPARATION
Preheat the oven to 210°C.
(Wheel) Pipe two circles of pastry
next to each other and finally a third one overlapping the first two.
Glaze with egg wash and sprinkle flaked almonds over the entire surface.
Bake for approximately 20 minutes.
Place egg yolks in mixing bowl.
In a saucepan, combine sugar with a
little water. Bring to a boil and cook until the temperature reaches 121°C.
When the sugar is ready, gradually pour it over the egg yolks, with the mixer
on low speed. Once sugar is completely combined, beat on high speed until
mixture has cooled down. Then gradually incorporate softened butter. Add
praline last.
Scoop praline cream into a piping
bag.
With a serrated knife, cut wheel in
half crosswise. Forming big swirls pipe cream preparation on lower part.
Top with the upper part of the wheel.
Leave in the fridge to set.
Dust some icing sugar over it just
before serving.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
INGREDIENTS
makes
3 dozens
- 2 egg whites
-
1 egg yolk
-
100g sugar
-
50g flour
-
50g butter
-
40g shaved almonds, grinded
+
10g for decoration
PREPARATION
Preheat oven in 190°C
Line a baking tray with baking paper.
Beat firmly egg whites with sugar.
Delicately add in flour and butter,
and then the grinded almonds.
Using a teaspoon put little amounts
of batter on your tray and spread to the size and shape you want.
Sprinkle a few silver almonds for
decoration.
Bake the Tuiles for 5 minutes or
until they are lightly brown.
Working quickly, lift the Tuiles off
the tray and press over the outside of the tray to bend, then allow to cool for
30 seconds until hardened.
Enjoy it for tea or use it as a decorating element for desserts!
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
Ingredients
for 6
- 120g sugar
- 50g almonds, flaked
- 75g dried fruits
- 2 egg whites
- 25g sugar
- 25g glucose
- 50g honey
- 250ml fresh cream
PREPARATION
Pour boiling water on dried fruits
and let stand. (Ideally, on the day before)
In a bowl, mount cream to a Chantilly
and reserve in the fridge.
Make a caramel using 125gr of sugar. Spread caramel on baking paper, add almonds
and let it cool. Crush nougatine into very small pieces and reserve.
Beat egg whites into stiff picks.
In a saucepan, put together sugar (25gr),
glucose and honey and bring syrup to 121C degrees.
Using a low speed, progressively add syrup
to egg whites. Once incorporated, return to high speed and beat until cool.
Gently fold fruits, crushed nougatine
and Chantilly into the meringue. Do not overwork the preparation.
Pour mixture into ramekins and place them
in the freezer for 2 hours (6 if you’re using a large container).
Serve as it is with a berry sauce or as a side. Enjoy!
Ingredients
- 300g
plain flour
- 2 tsp
baking powder
- 150g
brown sugar
- ¼ tsp
salt
- 75g
finely chopped dates
- 150g
coarsely chopped toasted pecans
- 60ml
(¼ cup) milk
- 125g
unsalted butter, cut into chunks
- 125ml
(½ cup) buttermilk
-
½ vanilla bean cut lengthwise, seeds scraped
- 2
eggs, lightly beaten
- 3
medium sized ripe bananas, mashed
Preparation
Preheat
your oven to 180C. Grease a 14cm X 24cm loaf tin and line with baking paper.
Combine
flour, baking powder, sugar and salt into a large bowl. Add dates and pecans.
Toss to combine.
Heat
the milk and butter in a small saucepan until melted and combined. Pour into a
large bowl. Whisk in the buttermilk and vanilla seeds. Whisk in eggs. Whisk in
bananas.
Make a
well in the middle of flour mixture. Add banana mixture. Stir to combine. Spoon
mixture into prepared pan.
Bake
for about 45-50 minutes or until a skewer inserted in the centre comes out
clean.
Leave it
to cool in the tin for 5 minutes before turning onto a wire rack.
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