#praline paste

1 cup milk

2 cups heavy cream (pure or thickened cream will work)

150g white sugar

4-5 egg yolks

1/8 - 1/4 tsp salt

Optional additions for improved texture:

Optional: 2 tbsp light corn syrup (reduce sugar by 25g)

Optional: 2 tbsp skim milk powder (normal whole milk powder is also fine)

Optional: 70g condensed milk (reduce sugar by 25g)

Optional: 1/4 tsp xanthan gum

Method:

In a large bowl, add egg yolks and whisk about 1 minute on high.

In a pot add milk, cream, sugar, salt, milk powder, and any optional additions.

Heat until scalding (small bubbles start forming on the side but not boiling, do not boil the milk) or about 65°C.

Temper the egg yolks by continually whisking the egg yolks while slowly pouring the hot milk mixture into the yolks.

Pour everything back into the pot and while whisking continuously, bring the mixture up to 75°C - 78°C.

Flavour the custard as you wish.

Refrigerate 12- 48 hours if churning with an ice cream machine. Refrigerate 6-12 hour and then freeze in 1 cup mold or a silicone bag overnight until frozen solid if blending with a high powered blender.

Churn according to manufacturer’s instructions or blend until smooth and pour into ice cream tub. Freeze 12 hours up to 3 months.

Flavour options (to be added after custard is made unless steeping mentioned):

Vanilla: 2 tsp vanilla bean paste / vanilla extract

Kinako: 1 tbsp kinako powder

Red bean paste: 300g (divided into halves, blend 1/2 until smooth into the custard and swirl the other 1/2 before freezing or add during churning)

Culinary grade tea powder (matcha, hojicha): 20g (~3 tbsp) tea powder

Tea leaves and spices (jasmine tea, black tea, earl grey): 8 tea bags or 1/4 cup loose leaf, steep 6 hours in cold milk up to 2 days, strain before use

Coffee: add 48g whole coffee beans and milk to a pot, heat to 80°C and steep for 1 hour. Strain and use or refrigerate overnight. Optionally, coarse grind coffee beans and steep in cold milk overnight up to 3 days, strain and use. Optionally use 1.5 tbsp instant coffee, dissolved in a bit of milk.

Chocolate: 250g chocolate melted + 4 tbsp cocoa powder

Sweet potato/taro: normal or Japanese sweet potatoes will work, 400g after roasting and peeling

Okara: 250g okara, can also replace milk with fresh soy milk

Chestnut: 250g unsweetened chestnut purée

Pandan: 6 pandan leaves, fresh or frozen works fine, add to milk and blend, strain with a cheese cloth. For a great flavour combination, replace white sugar with same amounts of gula melaka (dark coconut sugar)

For fruit flavours: 1/2-3/4 cup puréed fruit, or use fruit jams (mix into custard base or swirled), store bought jams is fine.

For fruit purée or jam:

500g fruit

100-200g white granulated sugar, depends on how sweet the fruit is (berries: 200g, ripe mango: 100g)

Optional: 2 tbsp lemon juice

Optional: 1 tbsp pectin (can also use citrus rind (white bitter part) and seeds)

Method:

Purée fruit and sugar together and strain out any skins or fibres.

For purée, refrigerate until needed up to 5 days.

For jam, add purée to a pot along with pectin and lemon juice, cook, stirring frequently, until thermometer registers 105°C or 220°F. Refrigerate until needed.

For praline to swirl in:

150g whole nuts (almond/hazelnut etc), skins removed

1/2 tsp vanilla paste or extract

120-150g white sugar

Pinch of salt

Method:

Prepare a baking sheet with a silicone /baking paper lining.

Preheat oven to 150°C.

Place the nuts on a baking sheet covered with parchment paper, and roast them for 10 to 15 minutes.

In a large saucepan, add the sugar and water. Stir occasionally, the caramel must not burn, otherwise you will have a bitterness taste in your praline.

When all the sugar is melted and turns an amber color, the caramel is ready.

Add the roasted nuts and stir with a wooden spoon to coat them well, leave on low – medium heat while stirring until the caramel liquefies (after adding the toasted nuts, the caramel will hardened a bit which is quite normal).

Pour everything onto the baking sheet and let cool.

When the caramelized nuts have cooled, break the mass into small pieces and place everything in a food processor or a blender.

Start blending, you will notice that at the beginning you get a powder, then a paste and finally a liquid praline.

Mix in the vanilla.

Here it is!!! Part 1 of our first cake!!!

I'll make a separate post with just pictures and explanations for those of u who aren't video people c: in the meantime, enjoy part one of our yummy yummy cake - the praline paste! Basic recipe under the cut c:

Transcript hopefully coming later, feel free to add your own (transcribing is a lot of work o.O)

(Pst - if you like this video, and wanna see more, or want me to get cooler ingredients, consider sending a few dollars my way! P*yp*l is innalheid)

Millefeuille Chocolate Praline Recipe - How to make

French know dessert better than anyone! Look at this luscious praline chocolate millefeuille! All those layers, that intense praline aroma and the smoothest milk chocolate ganache make up a dessert like no other!

The word itself means a thousand leaves or layers and it gets its name from all those layers of the puff pastry. But apart from that, there is no rule on what a millefeuille should actually contain in terms of filling. My version uses praline because it's one of my all-time favorite flavors, but feel free to have fun and use your favorite, from vanilla to adding fruits between the layers.