Advertisements
RSS Feed

Tag Archives: Sweet treat

Nutty Praline Slice

BC9B48F1-E951-4E85-9794-EE963A8A00DC

7A88DD37-5FBF-44DF-AFE6-E9FB551CE747

I love nuts! I will put them in all kinds of recipes, sweet and savoury, just to get that lovely crunch when you bite into something yummy.

I made this Nutty Praline Slice when I had some left over sweet pastry and lots of hazelnuts. I made some hazelnut praline as a topping, and incorporated hazelnut praline paste into the slice.

Ingredients 

Sweet Pastry Base

200g plain flour, plus extra for dusting

60g icing sugar

Pinch of salt

130g unsalted butter, cut into cubes

Finely grated zest of 1/2 lemon

1 free range egg yolk

10ml water

Hazelnut Praline Filling

60g butter

60g caster sugar

50g praline paste*

35g plain flour

Lemon Icing

Juice of half a lemon

Enough icing sugar to make a runny icing

Hazelnut Praline  

3 tbls caster sugar

75g hazelnuts

Method

To make the pastry, put the flour, icing sugar and salt into a food processor. Add the butter and lemon zest, then pulse a few times, until the mixture is the consistency of fresh breadcrumbs. Whisk the egg yolk and water, then add to the mix. Process once more, just until the dough comes together, then tip on to a lightly floured work surface. Knead the dough into a ball, wrap in cling wrap and press gently into a flattish disc. Put the dough in the fridge for at least an hour.

Preheat the oven (fan-forced) to 160 degrees C. Grease and line with baking paper a 27cm x 17cm baking tin.

Roll out the pastry into a rectangle and ease into the baking tin.

To make the hazelnut praline filling, blitz the butter and caster sugar in a food processor, add the praline paste, then add the flour and pulse until the mixture come together into a smooth filling.

Spread the filling on top of the pastry base, smoothing the top. Bake for 20-25 minutes in the preheated oven until the filling and the shortbread underneath is cooked.

Leave in the tin until cool.

For the lemon icing, mix the lemon juice with enough icing sugar to make a runny icing. Spread or drizzle the lemon icing over the slice.

For the praline, spread the nuts onto a piece of baking paper on baking tray. Put the caster sugar in an even layer over the bottom of a heavy based frying pan. Carefully melt the sugar over a medium heat, being careful not to stir the sugar or it will crystalize. Once the sugar has melted and turned a tea colour, carefully pour the hot toffee over the nuts and allow to set. Once set, bash the praline into small pieces.

Scatter the crushed praline over the top of the slice, and cut into squares to serve.

*You can buy hazelnut praline paste from specialist food supply stores. I actually had to buy the praline paste in Melbourne, not sure why I couldn’t get it in Sydney!

I know it’s readily available in the UK from Callebaut.

You can also make your own – I found this recipe works well: https://snapguide.com/guides/make-hazelnut-praline-paste/

9A9DF42F-9337-447D-A08F-22F10E7A76F7

 

 

 

 

 

 

Advertisements

Easter Rocky Road!

03958809-DA78-4CB5-9B41-882F392BACBE

This post is a bit of fun for Easter. I wanted to make a chocolatey creation as a change from traditional Easter eggs.

Rocky Road is always great if you want to throw a few delicious ingredients into some melted chocolate – nuts, marshmallows, glacé fruit all work well.

My Easter Rocky Road is pretty simple –  you can add pretty much what you feel like at the time!

Here’s what I did.

Easter Rocky Road 

Melt a 200g block of dark chocolate and a 200g block + half a block of white chocolate. Pour into a tin lined with foil, dark on one side and white on the other. Leave a little of each chocolate for splattering.

Using a skewer, run some pink food colouring through the white chocolate.

Place as many as you like of the following in the melted chocolate – pink and white marshmallows, Smarties or M and Ms, mini Easter eggs.

I scattered some freeze-dried raspberry powder over the Rocky Road too.

Splatter or drizzle the left-over dark chocolate on the white side and the white chocolate on the dark side.

That’s about it! Have fun and be creative!

ED4647E1-60DB-492D-9C71-51C239CB2C5B

25A79F34-9DE3-481A-BDD0-69505AC911A7

 

Festive Rocky Road

 

Rocky Road has to be the easiest sweet to make at Christmas. And it’s not even a bake!

I’m revisiting a recipe that is based on Nigella’s Christmas Rocky Road, from her book Nigella Christmas. I like it as it’s an adult version of Rocky Road, with dark chocolate and lots of nuts.

I substituted ginger nut biscuits for amaretti biscuits in Nigella’s recipe and I used a mixture of brazil nuts, cashews and pecans.

Ingredients
250 gms dark chocolate
150 gms milk chocolate
175 gms soft butter
4 tbls golden syrup
200 gms ginger nut biscuits
150 gms brazil nuts, cashews and pecans
150 gms red glace cherries
125 gms mini marshmallows or whole marshamllows cut in half
Edible glitter and icing sugar to decorate

Method
Chop the chocolate into small pieces and then put into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.
Put the biscuits into a freezer bag and bash them with a rolling pin to get big and little pieces. Put the mixed nuts into another freezer bag and bash them to get different sized nut pieces.
Take the saucepan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and marshmallows, turning carefully to coat everything with the chocolate.
Line a rectangular or square tin with baking paper. A larger tin will give you thinner Rocky Road, a smaller tin will give you a chunkier version. Smooth the top, not too much as the rough look is what you want.
Refrigerate until firm enough to cut, at least 2 hours, the longer the better. Remove the set Rocky Road from the tin and cut into squares or slabs – whatever you prefer.
To decorate, sprinkle the top of the Rocky Road with edible glitter – I used gold. Dust with icing sugar for a snowy effect.

Praline and Nutella Ice Cream

This is the easiest ice cream as it’s no churn, ie you don’t have to use an ice cream maker. The basic ice cream mix is from a recipe from the wonderful Annabel Langbein, See here for the link to a recipe for the simple Ice Cream Base.

I have made this ice cream many times with lots of variations. I blogged My Passionfruit Ice Cream Slice a while back.

So here is the recipe for ice cream with lots of nuts, toffee, peanut butter and Nutella! Great on it’s own but even nicer in a waffle cone!

Ingredients 

Praline

3 tbls caster sugar
75g nuts – macadamias, hazelnuts, almonds work well

Ice Cream Base

3 eggs
10 tbsp caster sugar, divided in half
2 tbsp boiling water
2 cups cream, chilled

2 tbls peanut butter
1 tbls Nutella

Method

For the praline, spread the nuts onto a piece of baking paper on baking tray. Put the caster sugar in an even layer over the bottom of a heavy based frying pan. Carefully melt the sugar over a medium heat, being careful not to stir the sugar or it will crystalize. Once the sugar has melted and turned a tea colour, carefully pour the hot toffee over the nuts and allow to set.

Once set, break the praline into two. Bash one half into smaller pieces. Grind the other half to a fine powder.

For the ice cream, line two small  loaf tins with cling wrap, making sure the clingwrap overhangs the tins for easy removal of the ice cream. You could also use 6 large silicone muffin mounds. You could line them too, but the ice creams should just slip out if you run a hot knife round the edges.

To make the Ice Cream Base, separate the eggs. Place the egg whites in your largest bowl and the egg yolks in a smaller bowl, ensuring no yolk gets mixed in with the whites. Add 5 tbsp of the caster sugar to the egg whites and beat until the mixture forms stiff peaks (about 6-7 minutes). Set aside.

Add the remaining 5 tbsp of caster sugar and the boiling water to the bowl containing the three egg yolks. Beat until pale, thick and ribbony. You will know it is ready when it holds a figure of eight.

In a third bowl, beat the cream to soft peaks. Gently fold the egg yolks and cream into the beaten egg whites using a large flat spoon. This is your Ice Cream Base.

Fold in the praline pieces and the praline powder, and the peanut butter. Spoon the ice cream into the loaf tins or mounds. You can stir through the Nutella at this point, or as I did, ripple in the Nutella after the ice cream has been in the freezer for 30 minutes. This creates a more defined swirl.

Place in the freezer for several hours. If freezing for longer than that, cover to prevent freezer burn or flavour taint.

To serve, remove from the fridge and scoop into waffle cones, or lift out of the tin and cut into slices.

Drizzle with more Nutella, or sprinkle with any left over praline pieces, if you like.

%d bloggers like this: