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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: EQUIPMENT: 2 baking sheets with sides, 2 large 100%-cotton towels, food
processor with metal blade, 2 2 1/2-qt saucepans, metal spoon, 2 2-quart
plastic containers with lids, double boiler, electric mixer fitted with a
paddle, rubber spatula, 2 stainless steel bowls (1 large), instant-read
test thermometer, ice-cream freezer
Preheat the oven to 325 degrees. Toast and skin the hazelnuts, then allow
the nuts to cool to room temperature. In the bowl of a food processor
fitted with a metal blade, chop the hazelnuts into pieces 1/8 inch in size.
Spread the chopped hazelnuts onto a baking sheet with sides.
Combine 1/2 cup granulated sugar and the lemon juice in a 2 1/2-qt
saucepan. Stir with a whisk to combine (the sugar will resemble moist
sand). Caramelize the sugar for 4 1/2 to 5 minutes over medium-high heat,
stirring constantly with a whisk to break up any lumps (the sugar will
first turn clear as it liquefies, then light brown as it caramelizes). Pour
the caramelized sugar over the chopped hazelnuts. Stir the mixture with a
spoon, then spread it into an uneven mass, about 4 to 5 inches in diameter.
Allow the pralines to cool to room temperature. Break the pralines into
uneven pieces, then place in the bowl of a food processor fitted with a
metal blade. Chop the pralines into 1/8-inch pieces. Transfer the chopped
pralines to a plastic container with a lid. Freeze until needed. Makes 1
1/2 quarts
Directions Continued >>>
Ingredients:
1/4 Cup(s) Hazelnuts
1/2 Cup(s) Granulated sugar
1/4 Teaspoon(s) Evaporated skim milk;chilled
8 Ounce(s) Semi-sweet chocolate; broken into 1/2 oz pcs
2 Ounce(s) Unsweetened chocolate; broken into 1/2 oz pc
1/4 Cup(s) Brewed coffee; full strength
2 Tablespoon(s) Instant espresso powder
2 Cup(s) Unsweet chocolate
1 Cup(s) Half-and-half
5 Egg yolks |
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