|Gianduja Praline Base|
|Milk couverture, 37%, tempered, for dipping|
1 Preheat oven to 340&F/171.1&C. Spread the almonds on a baking sheet and roast for 5 minutes.
2 Combine the cream, honey, and glucose and cook to 248&F/120&C.
3 When the honey mixture reaches the proper temperature, stir in the almonds.
4 Using an offset spatula, spread the nougat on parchment paper into a 6½ × 10 in/
× 250 mm rectangle. Let cool to room temperature.
5 Cut into ¾-in/15-mm wide strips.
6 If necessary, place the gianduja in the oven to warm it to a piping consistency.
7 Using a 9/16-in/14-mm round piping tip, pipe the gianduja down the length of the nougat strip.
8 Cut each strip into 1 in/25 mm segments.
9 Using a dipping fork, dip each piece into the milk couverture. Let set at room temperature.
10 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
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