Praline Dust

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A coarse texture praline used to flavour items such as gateaux, souffles, ice-cream topping etc. The aroma from the nuts and caramelised sugar is incredible.

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Steps

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Lightly brown the nuts in an oven.

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Cook the water and sugar until the caramel stage is reached.

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Mix in the nuts.

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Turn out the micture on a baking sheet lined with baking parchement and lightly oiled.

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Allow to become quite cold.

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Crush to a coarse sand texture with a rolling pin , or break into chunks and place in a processor with a blade attachment.

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Store in an airtight container.

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Ingredients

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almonds, hazelnuts, water, sugar