Praline fondant
6 servings
30 minutes
Praline fudge is an exquisite treat of European cuisine, combining caramelized sugar, almonds, and delicate cream. Its origin is linked to French pastry art, where praline serves as the base for many sweets. The fudge has a deep nutty-caramel flavor with a velvety texture that melts in the mouth, leaving a sweet aftertaste. This dessert is perfect for cozy evenings with a cup of coffee or as an elegant finish to a festive dinner. Its shiny caramel hue and crunchy praline make it visually appealing. It can be served as candies adorned with chocolate or nut crumbs, adding even more flavor nuances. In the world of refined desserts, praline fudge holds an esteemed place among the most sophisticated sweets.
1
Mix 100 grams of sugar with a small amount of water and cook caramel.
- Sugar: 1 kg
2
Mix the caramel with nuts and spread the mixture on a greased baking sheet. Let it set. Break it up and grind it in a food processor.
- Almond: 100 g
3
Heat the remaining sugar, cream, butter, and syrup.
- Sugar: 1 kg
- Single cream 10% fat: 300 ml
- Butter: 220 g
- Glucose syrup: 220 g
4
Add praline and whip actively for 1 minute.
- Almond: 100 g
5
Pour into ice molds and chill.
