Recipe

Praline Crisp Chocolate Crunch Insert or Candy
Dessert  Dairy  French  
Ingredients
Element #4 Praline Feuillete (Crisp) Insert

Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) almond praline (Homemade is easy and delicious)
1 (or 2 oz.) Gluten-Free corn flakes such as Envirokids frosted cornflakes

Equipment: Small saucepan, Double boiler (or one small saucepan in another), wax paper.

Preparation time: 10 mn

Directions
1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the corn flakes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.
Notes
I believe I used 2 oz. cornflakes and it was delicious.

I made this homemade Praline Recipe:
http://www.bookofyum.com/blog/gluten-free-candy-almond-praline-recipe-2483.html

To use in Yule log, it is best to break up this layer into chunks. For snacking, it is wonderful left in large sheets. My favorite part of the yule log, and one I’m most likely to make again, besides the creme brulee.

Rating:  9

Original Source:  Daring Baker Challenge

Recipe ID:  1341 		Added:  December 29, 2008

Last Modified:  December 29, 2008