Praline Crisp
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A sweet and crunchy dessert featuring a crunchy praline topping and a smooth vanilla cream
Ella x
Ingredients
- 250all-purpose flour
- 400 ggranulated sugar
- 100 gbrown sugar
- 200 gunsalted butter
- 4eggs
- 1 mLvanilla extract
- 5 gsalt
- 150 galmonds(chopped)
- 100 gconfectioners' sugar
- 400 mLmilk
- 150 mLheavy cream
- 20 gbutter for greasing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8in) square baking dish with butter.
Tip: Make sure to grease the dish properly to prevent the praline from sticking.
- 2
In a medium saucepan, combine the granulated sugar, brown sugar, and salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Be patient, as this step may take a few minutes.
- 3
Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 150°C (302°F) on a candy thermometer.
Tip: Do not stir the mixture during this time, as it can cause the sugar to crystallize.
- 4
Remove the saucepan from the heat and carefully whisk in the butter until it has melted.
Tip: Be careful, as the mixture will be hot.
- 5
Stir in the chopped almonds and cook for 1 minute, or until the mixture is well combined.
Tip: Make sure to stir well to avoid any lumps.
- 6
Pour the sugar mixture into the prepared baking dish and smooth the top.
Tip: Make sure to spread the mixture evenly to prevent any bare spots.
- 7
Bake the praline for 15 minutes, then reduce the oven temperature to 160°C (320°F) and continue baking for an additional 20 minutes, or until the praline is golden brown.
Tip: Keep an eye on the praline during this time, as it can go from golden to burnt quickly.
- 8
While the praline is baking, prepare the vanilla cream. In a large bowl, whisk together the heavy cream, milk, and vanilla extract until stiff peaks form.
Tip: Make sure to whisk until the cream is stiff and holds its shape.
- 9
Remove the praline from the oven and let it cool for 5 minutes.
Tip: Be patient, as the praline will still be warm and fragile.
- 10
Pour the vanilla cream over the praline and smooth the top.
Tip: Make sure to spread the cream evenly to prevent any bare spots.
- 11
Sprinkle the confectioners' sugar over the top of the praline and serve.
Tip: Make sure to sprinkle the sugar evenly to prevent any bare spots.
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