Florence Fabricants Praline Recipes

FLORENCE FABRICANT'S PRALINE

Steps:

• Oil a large foil-covered baking sheet, marble slab or similar smooth surface.
• Lightly toast the nuts under the broiler, in a toaster oven or in a heavy, ungreased skillet on top of the stove. Watch carefully so they do not become too dark. Set aside.
• Combine the sugar and water in a wide, heavy saucepan or skillet and cook over medium-high heat, stirring occasionally until the mixture turns gold, then stir in the nuts and continue cooking until the mixture becomes honey brown.
• Pour the mixture out onto the prepared work surface and using the cut side of the potato, spread it thinly and evenly on the surface. Allow to cool completely.
• When the praline has cooled it can be broken into pieces to use as candy. The pieces can be stored in an airtight container in a dry cupboard. Some or all the praline can be chopped or ground coarsely or finely to use as a dessert topping or as an ingredient in desserts such as ice cream or cake. It should also be kept in an airtight container in a dry cupboard.

SWEET POTATO AND PRALINE PIE

Steps:

• Preheat the oven to 375 degrees F.
• Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes.
• Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt.
• Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator.
• To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes.
• Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve.
• Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

PRALINE PEAR CAKE

Steps:

• Preheat oven to 350 degrees. Butter an eight-inch round cake pan but do not use one with a removable bottom.
• Toast the almonds until lightly browned under the broiler, in a toaster oven or in a heavy ungreased skillet on the top of the stove. Set aside.
• Swirl one-third cup of the sugar with the water in a heavy saucepan or skillet until the sugar dissolves. Place over medium heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color. Pour the caramel into the cake pan, tilting it so the caramel coats the bottom. Immediately scatter the almonds over the caramel.
• Peel and core the pears. Cut them into thin, uniform slices and arrange the slices, overlapping, in a pattern on top of the caramel and almonds.
• Cream the butter with one-half cup of sugar. Beat in the egg. Sift the flour and baking powder together and stir into the batter. Add the almond extract.
• Spread the batter over the pears in the cakepan. There will be a thin layer of batter. A spatula moistened in cold water will make spreading it easier.
• Place in preheated oven and bake for 30 minutes. Remove from oven, allow to cool for a minute or two, run a knife around the edge, then unmold onto a serving dish. If any of the topping clings to the pan, lift it off and replace it on the cake. Serve the cake while still warm with whipped cream.

ENGLISH TOFFEE

Steps:

• Spread half the ground nuts in a thin, even layer over 3/4 of an ungreased half-sheet baking pan. Spread half the chocolate over the nuts.
• Combine sugar, butter, corn syrup, chopped walnuts and water in a heavy saucepan; place over medium heat. Cook, stirring constantly with a wooden spoon until a candy thermometer reads 280 degrees. Remove from heat, allow to stand a few minutes longer until thermometer reads 285 degrees. Pour the hot mixture over the nut and chocolate layers, use an offset spatula to evenly spread the toffee over the chocolate. Allow to cool for 1-2 minutes.
• Sprinkle remaining chocolate evenly over the cooling syrup, and carefully spread the chocolate over the surface of the toffee. Then sprinkle on the remaining ground nuts. Let stand in a cool place (preferably not the kitchen) for at least five hours. Break or cut into bite-size pieces. If the chocolate has not hardened thoroughly, place the candies in the refrigerator for 10 to 15 minutes. Store in a covered container or in glass jars or decorated tins.