Praline (confectionery)

Ingredients for Praline (confectionery)

Instructions for Praline (confectionery)

To prepare the Praline (confectionery) recipe, please follow these instructions:

Everything is put over the fire, brought to the boil, lightly and koeges approx. ¼ hour.

If the cream is cooked enough, is determined in the following way: you take a little of the cream in a spoon and keep this under a running faucet or in cold water. Can the cream when formed into a round soft ball is the finish. The poured then touch one with cold water soaked marble plate, stænkes with cold water and stands here, for it is a bit cool off. The stir now, either with a putty knife or palette knife, previously soaked in cold water, and processed until it is cool.

This cream can be used in many different ways, partly to fill, and partly to the overdraft. In either case, the easier to treat if it is made a few days before it will be used, and leave when covered with a wrung-out cloth.

The cream can now knead with different essences and colours, rolled into long sausages and then again in round balls or molded into various shapes. If it hangs in the table and hands, a little potato flour to get it to release. Placed on oiled paper and must be left for the next day. Can da overdrawn with Couverture chocolate.

Tips:
It can, however, not later that the cream will not "stick together". This is due to the fact that it is cooked too long. One can again try, by cooking the cream with a little cold water