• 6/24 Nat Pralines Day 5a

    From Dave Drum@1:3634/12 to All on Sun Jun 23 17:28:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Rain Forest Praline Torte - Part 1
    Categories: Cakes, Chocolate, Nuts
    Yield: 12 Servings

    MMMMM--------------------------PRALINES-------------------------------
    2/3 c Granulated sugar
    1/4 c Water
    1/4 c Cashews; unsalted, toasted
    1/4 c Brazil nuts; blanched,
    - toasted

    MMMMM--------------------COCOA MERINGUE ROUND-------------------------
    1/4 c Cashews; unsalted, toasted
    1/4 c Brazil nuts; blanched,
    - toasted
    6 tb Granulated sugar; divided
    1 tb All-Purpose slour
    1 tb Unsweetened cocoa powder;
    - nonalkalized
    2 lg Egg whites; room temp

    MMMMM----------------------CHOCOLATE CURLS---------------------------
    6 oz Bittersweet chocolate

    MMMMM-----------------------SOAKING SYRUP----------------------------
    1/4 c Granulated sugar
    1/2 c Water; divided
    2 tb Dark rum

    MMMMM--------------------------GANACHE-------------------------------
    8 oz Bittersweet chocolate; fine
    - chopped
    2 c Heavy cream

    MMMMM----------------------CHOCOLATE GLAZE---------------------------
    6 oz Semisweet chocolate; fine
    - chopped
    3/4 c Heavy cream
    2 tb Corn syrup
    1 ts Vanilla extract

    PRALINE:

    1. Line a baking sheet with foil and butter lightly. Set aside. In a
    small, heavy saucepan, combine the sugar and 1/4 cup of water. Cook
    the mixture over medium heat, stirring constantly with a wooden spoon
    until the sugar is dissolved. Increase the heat to medium-high and
    bring the sugar syrup to a boil without stirring; cook the syrup
    until it caramelizes and turns an amber color. Remove the pan from
    the heat and stir in the toasted nuts, stirring for about 1 minute.
    Pour the mixture onto the prepared baking sheet and allow it to cool
    completely.

    MERINGUE ROUND:

    1. Position a rack in the center of the oven and preheat to 350 F.
    Line a baking sheet with foil. Lightly butter the foil, dust with
    flour, and tap off the excess. Using a small knife, trace one 9-inch
    circle on the baking sheet.

    2. In a food processor fitted with the metal chopping blade, combine
    the toasted Brazil nuts, cashews and 4 tablespoons of the sugar.
    Process for 30 to 40 seconds, until finely ground. Add the flour and
    cocoa powder and pulse on and off 4 or 5 times, until well blended.

    3. In a grease-free, 4 1/2-quart bowl of a heavy-duly electric mixer,
    using the whip attachment. whip the whites until stiff peaks form.
    Gradually add the remaining 2 tablespoons of sugar and whip until the
    whites are shiny and stiff but not dry.

    4. Sprinkle the nut cocoa mixture over the beaten whites, and using a
    rubber spatula, quickly fold the mixtures until just blended.

    5. Fill a pastry bag fitted with a medium plain tip (such as Ateco
    #5) with the mixture. Pipe a spiral pattern of the meringue, about
    1/2-inch thick, into the outlined circle on the baking sheet. If
    there are any holes, pipe meringue into the spaces, then using a
    small offset metal spatula spread the meringue evenly.

    6. Bake the rounds for about 25 minutes, until the edges begin to
    brown. Remove the baking sheet to a rack and let cool completely.
    Carefully, peel the aluminum foil off the bottom of the meringue.

    CONTINUED TO PART TWO

    YIELD: 12 servings

    Recipe from: http://www.recipesource.com

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