Emulsión de praliné de almendra

Hello everybody, it is John, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Emulsión de praliné de almendra. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Emulsión de praliné de almendra is one of the most well liked of current trending meals on earth. It's simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They're nice and they look wonderful. Emulsión de praliné de almendra is something which I've loved my entire life.

Many things affect the quality of taste from Emulsión de praliné de almendra, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Emulsión de praliné de almendra delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Emulsión de praliné de almendra is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Emulsión de praliné de almendra estimated approx 20 minutos.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Emulsión de praliné de almendra using 3 ingredients and 10 steps. Here is how you can achieve that.

Esta receta la podemos usar para untar pan, rellenar bombones, hacer cremosos y cremas de praliné. El glicemul sirve también como estabilizante de helados y turrones.

Ingredients and spices that need to be Take to make Emulsión de praliné de almendra:

1. 120 g almendras tostadas y peladas
2. 80 g azúcar
3. 4 g glicemul/Glice/E-471 (cada 100g de praliné)

Steps to make to make Emulsión de praliné de almendra

1. Lo primero de todo sería tostar y pelar las almendras si no las compras peladas y tostadas, las ponemos en un bol con papel de horno.
2. Pesamos el Glicemul.
3. En un cazo pequeño ponemos el azúcar, lo caramelizamos al punto que más nos guste.
4. Lo echamos a las almendras.
5. Unas vez se enfría lo rompemos un poco, lo ponemos en la procesadora hasta que que quede líquida de haber soltado todo su aceite
6. Si tenemos thermomix podemos ponerle un poco de temperatura para ayudar.
7. Hasta que quede líquido.
8. Cada 100 g de pasta de praliné tenemos que poner 4 g de glicemul, separamos la mitad de praliné, agregamos las escamas y lo ponemos a baño maría hasta que se disuelva (60º) y lo retiramos del baño.
9. Lo añadimos al resto de praliné removiendo siempre, lo ponemos en un frasco limpio y lo ponemos en la nevera 4hs.
10. Es como la receta del aceite igual pero con otros productos, más tiempo en la nevera más duro.

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So that's going to wrap this up for this special food Simple Way to Prepare Favorite Emulsión de praliné de almendra. Thanks so much for reading. I am sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!