While preparing buttercream for my annual Christmas bûche de Nöel, I decided on praline as flavoring. Carefully caramelizing the sugar, I mixed in the nuts, my eyes watching carefully for any attendant burn. The final result was worth the vigilance. I finalized it by incorporating melted chocolate. The end result was a nut and chocolate confection spreadable on bread – or just a great fill for bûche de Nöel.
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