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Praline Filling

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  Blanched almonds 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
  Vanilla pudding mix 3 1⁄4 Ounce (1 Package)
  Almond extract 1⁄4 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs)

Heat oven to 350 degrees.
Spread almonds in a single layer on a baking sheet.
Toast about 10 minutes or until golden, stirring often.
Boil sugar and water together in a small saucepan over moderate heat, shaking the pan often, until the sugar caramelizes and is golden brown.
Add almonds, stir and bring back to a boil.
Pour out on cookie sheet immediately, spreading thin.
Mixture should be brittle.
Break up and put through the fine blade of the food chopper.
Prepare vanilla pudding mix according to package directions.
Stir in almond extract.
Just before filling puffs, whip cream until stiff and fold into pudding along with 1 cup of almond mixture.

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