Dulce de Leche Pralines

Instructions

1. 1

   Preheat the oven to 160°C (320°F). Line a baking sheet with parchment paper.

   Tip: Use a silicone spatula to ensure even spreading.

2. 2

   In a medium saucepan, combine the granulated sugar, light brown sugar, and 125ml of the heavy cream. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture turns a deep amber color.

   Tip: Be careful when removing from heat.

4. 4

   Remove the saucepan from the heat and slowly pour in the remaining 125ml of heavy cream. The mixture will bubble vigorously, so be cautious.

   Tip: Use a whisk to incorporate the mixture evenly.

5. 5

   Add the unsalted butter, dulce de leche, and salt to the saucepan. Stir until the butter has melted and the mixture is smooth.

   Tip: Use a spatula to scrape the sides of the saucepan.

6. 6

   Pour the mixture onto the prepared baking sheet and spread it evenly. Allow it to cool and set at room temperature.

   Tip: Use a sharp knife to trim the edges.

7. 7

   In a separate saucepan, melt the dark chocolate chips over low heat, stirring occasionally.

   Tip: Use a spatula to scrape the sides of the saucepan.

8. 8

   Pour the melted chocolate over the cooled caramel mixture and spread it evenly.

   Tip: Use a spatula to create a smooth surface.

9. 9

   Sprinkle the praline over the chocolate layer and smooth it out with a spatula.

   Tip: Use a sharp knife to trim the edges.

10. 10

    Allow the pralines to set at room temperature for at least 30 minutes.

    Tip: Cut into desired shapes using a sharp knife.

11. 11

    Melt the almond flour and egg whites in a saucepan over low heat, stirring constantly, until the mixture forms a smooth paste.

    Tip: Use a spatula to scrape the sides of the saucepan.

12. 12

    Dip the pralines into the almond flour mixture, coating them evenly.

    Tip: Use a fork to remove excess mixture.

13. 13

    Serve the pralines at room temperature, garnished with a sprinkle of salt and a drizzle of pure vanilla extract if desired.

    Tip: Store in an airtight container to maintain freshness.