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Tijmen-
Roast some nuts (200g total). De skin using towel whilst hot
200g Sugar into dry pan- make dry caramel.
Add 10g butter, 3g salt, and the nuts to the caramel.
Combine and let cool and set on parchment/silicone.
Blender/ Food processor- put to highest setting. (we have the nutrininja blender and its great).
Break the caramel/nut mixture (Praline) into smaller pieces and put into running blender.
Add 200g of chocolate not quite melted (1 min 30s in microwave at high, in 30s intervals) until well combined and beautiful.
Put into freezer to set.Its about 15mins work! So worth it.
deleted
Made a Flamiche over the weekend, but made it deep-dish, with a Levain-Levure method crust.
(essentially based on the Bertinet recipe- but vegan quiche filling using silken tofu). Was a bit ugly for photos but came out great.
Had a bunch of dough and veg filling so made a quick Fougasse where I folded in the remnant onion/spinach/ pea mixture and this was even better.
Also tried to make Chocolatine per the Bruno Albouze method but had a bit of butter seepage out, which was very disappointing- have frozen the uncooked remaining dough for that, hopefully it was a case off too hot butter.
(The gianduja created were F* amazing and I have about 100g of the stuff left).