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
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