Recipe Almond Praline

[Burt Blank]

Make some Almond Praline. blitz to rough powder. Fold into whipped cream and pipe into your choux ring to make a Paris-Brest. this was my first test dish in Patisserie school.

Ingredients

• 125g/4½oz caster sugar
• 50g/1¾oz toasted flaked almonds
• squeeze lemon juice

Method

1. Melt the caster sugar in a frying pan until it turns golden or reaches 300C/570F on a sugar thermometer - take care here as the sugar will be very hot.
2. Add the almonds and lemon juice, stir well and then spoon onto a silicon-lined baking sheet.
3. Leave to cool