Subj : 6/24 Nat Pralines Day 5a
To   : All
From : Dave Drum
Date : Sun Jun 23 2024 05:28 pm

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "England and America are two countries separated by a common language" GBS
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.