Page 243 - COMING UNSTUCK by Sara tuck
P. 243
praline This praline brings a bit of
sparkle (and texture) to any
dessert dish – I use it on
tarts, cakes, cheesecakes,
eclairs, even bircher muesli
(see p14) at Christmas time!
Makes 1 cup Line a small oven tray with baking paper. Put the sugar in
a medium pot with ¼ cup water. Cook over a medium heat
1 cup caster sugar for a few minutes, whisking as the sugar dissolves, then brush
any sugar on the sides of the pot with a wet pastry brush, and
don’t whisk again. The sugar will go through several stages:
first it will dissolve, then become white and crystallised, and
Work it your way finally it will start to turn lightly golden and liquid. Gently swirl
Just before pouring onto the the pot at this stage to encourage even cooking.
prepared tray add 2 tbsp-⅓ cup
of one of the following: Once it is an even light golden colour (similar to honey), add
your desired flavouring (see left) and pour it out on to the
Black and white sesame seeds prepared tray. It is viscously hot and will continue to darken
Pistachios in colour even once poured. It doesn’t take long to cool, then
Slivered almonds smash it into large pieces with the end of a wooden spoon or
Skinned, toasted hazelnuts rolling pin and/or whizz in a food processor to your desired
Walnuts texture; from large and chunky to a golden powder. Humid
Pecans weather will make your praline go sticky, so avoid making this
when the humidity is high!
Praline pictured with black and white sesame seeds.
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