or overnight.
CRUSHED HAZELNUT PRALINE:.
Coat a rimmed baking
o cool.
Meanwhile, make praline: Stir sugar, 1/4 cup
erve.
For the macadamia praline, line a baking pan with
et.
For the almond praline, preheat oven to 350\u00b0F
an.
For the almond praline, combine the sugar and 1
br>To make the peanut praline, sprinkle nuts over prepared baking
br>Meanwhile, to make the praline, sprinkle almonds on a tray
For the whipped praline butter, beat the butter in
eanwhile, to make the almond praline, sprinkle almonds over a baking
ver medium heat, combine the praline sauce, honey, salt and pepper
eanwhile, to make the almond praline, combine almonds and sugar in
Fold in 5.25 oz praline. Divide between prepared pans and
o wire rack, and drizzle praline glaze over cake. Cool completely
ack.
For the chocolate praline filling, place granulated sugar and
br>Meanwhile, for the hazelnut praline, combine sugar and 1/4
ust set.
For the praline, spread 1/4 cup of
ven to 350*, make praline topping--\"Praline Topping\":
In saucepan, combine
Place the 1 1/2 cups of Praline Powder in a medium mixing bowl and set aside.
Beat egg whites, adding sugar slowly until peaks hold.
Fold egg whites into the Praline Powder.
Don't wash the bowl, just pour in the cream and whisk.
Add the vanilla and beat until soft peaks hold.
Fold the cream into the praline mixture. Pour into a 1-quart freezerproof bowl.
Sprinkle with the 1 tablespoon of Praline Powder.
Freeze at least 4 hours before serving.
Praline: Spray baking sheet with nonstick
ake for 15 minutes.
Praline Sauce.
1. Heat pecans