Thank you so much for your wonderful recipes
By @malmsburykitchen
Eating is a necessity but Cooking is an Art.
—————————————————————-
Did you have a lot of recipes stockpiled before you began? Or do you continuously come up with new?
We always trying to create new recipes
Ingredients
PRALINE PASTE:
- ¾ cup caster (superfine) sugar
- ¾ cup hazelnuts, blanched and toasted
- ½ tsp veg oil
- BROWNIE BASE:
- 45g unsalted butter
- 70g dark chocolate
- 75g caster (superfine) sugar
- 55g egg (approx. 1)
- 2g vanilla
- 45g plain flour
- pinch salt
PRALINE CRUNCH:
- 60g milk chocolate
- 60g dark chocolate
- 2 tbsp praline paste
- ¼ tsp salt
- 1 cup feuilletine
CARAMEL MOUSSE:
- 75g caster (superfine) sugar
- 36g cream
- 6g glucose
- 4g honey
- drop vanilla
- 45g egg yolk
- 5g gelatin sheet (2.5 sheets gold strength)
- 225g semi whipped cream
- CARAMEL CREME BRULEE:
- 125g cream
- ½ vanilla bean
- 22g caster sugar
- 30g egg yolk
- 1.5g gelatin sheet (3/4 of one gold strength sheet)
HAZELNUT CRUNCH:
- 50g milk chocolate
- 50g dark chocolate
- ½ cup blanched and roasted hazelnuts, finely chopped
PRALINE CHOCOLATE MOUSSE:
- 100g milk chocolate
- 150 praline paste from earlier
- 3.5g gelatine sheet (1¾ gold strength leaves)
- 75g milk
- 335g semi whipped cream
CHOCOLATE GLAZE:
- 125g cream
- 2 tbsp liquide glucose/corn syrup
- 100g dark chocolate, finely chopped
- 1 tsp vegetable oil
