Praline Mini Bundts

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 12-cup mini bundt pan with parchment paper.

   Tip: Use a high-quality mini bundt pan for best results.

2. 2

   In a medium bowl, whisk together flour, sugar, and flaky sea salt.

   Tip: Make sure to whisk until the mixture is well combined and aerated.

3. 3

   In a large bowl, whisk together butter, eggs, and vanilla extract.

   Tip: Use room temperature ingredients for the best results.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients.

   Tip: Don't overmix the batter.

5. 5

   Divide the batter evenly among the mini bundt cups.

   Tip: Make sure to fill each cup about 2/3 full.

6. 6

   Bake for 15-18 minutes, or until a toothpick inserted into the center of a bundt comes out clean.

   Tip: Rotate the pan halfway through baking for even baking.

7. 7

   Allow the bundts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: This will help the bundts retain their shape.

8. 8

   To make the praline cream, whip the praline paste with the praline syrup until stiff peaks form.

   Tip: Use a stand mixer or a hand mixer for the best results.

9. 9

   To make the praline topping, mix the confectioners' sugar and chopped almonds in a small bowl.

   Tip: Use a fork to mix until the mixture is well combined.

10. 10

    To assemble, fill a piping bag with the praline cream and pipe into the cooled bundts.

    Tip: Use a large round tip for the best results.

11. 11

    Top each bundt with a dollop of praline cream and sprinkle with the praline topping.

    Tip: Use a small amount of praline topping to avoid overpowering the bundt.