Recipes

Little Praline Rings

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
300 g Soft Butter 1¼ cup
225 g Icing Sugar 2⅛ cups
175 g Egg 3 eggs
500 g Laucke Bettong Flour 3⅛ cups
PRALINE MIXTURE
105 g Sugar ½ cup
40 g Water 2 tbsp
30 g Hazelnut Meal ¼ cup

Method

  1. Preheat oven to 180°C - 200°C.

  2. Cream together the butter and icing sugar until smooth.

  3. Add the egg.

  4. Fold in the Laucke Bettong Flour.

  5. Fold in the Praline mixture.

  6. Using a star tube, pipe out small rings on a prepared baking tray.

  7. Baking temperature – 180°C - 200°C.

  8. Baking time 8 to 12 minutes.

  9. When cold dip half into chocolate. Take care not to be excessive.

  10. Praline Mixture

  11. Boil sugar and water for 5 minutes without stirring.

  12. Allow to cool for 5 minutes, and add to step four with the Hazelnut Meal.

  • Laucke Specialities
  • Bake: 8 - 12 minutes
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