Francisco Migoya

Praline Croquant

Preparation info
    • Difficulty

      Medium

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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 250 g / 8.82 oz isomalt
  • 10 g / .35

Method

  1. Place a nonstick rubber mat on a marble surface.
  2. Cook the isomalt and the water to 155°C / 310°F over high heat. Remove from the heat and stir in the praline paste. Pour onto the nonstick rubber mat.
  3. Put on 3 pairs of latex gloves and start pulling the sugar when it has cooled down (if it is too hot it won’t pull very well). Pull the sugar so that it