Pralin hazelnut

Today, I give you the recipe for Pralin, I realize this powder miracle that I keep preciously in a tin box, and pleasant scent cakes, chocolates, ice cream ... I use the praline in achieving these cups with caramel for example ...or this recipe for chocolate-praline: "nipples of Venus". Here is a small version and images of a caramel white sugar that you choose to sprinkle with hazelnuts "nature" or lightly roasted, perfect for achieving the wonderful Praslin Sandra.Have fun!

Ingredients 200g about hazelnut chocolates:

-100g caster sugar
-100g of nuts (toasted or kind)
-2 Pp (teaspoon) of water

On a plate, cut the nut in half. Les disposer sur une plaque en silicone ou un marbre confectioner, domed side up, and slightly spaced.
In a saucepan, heat sugar with 2 teaspoons of water.When the caramel is made and blond, pour it gently on hazelnuts, beware splashing, and protect your hands.
After a few seconds, the caramel is frozen.After a few minutes, the caramel has cooled.
Admire the side pile!

Then break into small blocks.
Arrange in the robot mixer, and mix.Remember to stop the mixer from time to time, because it is rather hard and long and your risk of heat.
The dough tends to stick to the walls.We must stop the robot from time to time to refocus.
you get a fine powder after a few rounds of robot ... and mashed (if you insist longer because the oil in nuts is released and provides consistency of the dough famous PRALINE).

My robot leaving me small nuggets of caramel (the small balls polished over the last two photos, it is not powerful enough to priori), I filter the pralines the colander large holes, a utensil retro ... so that they do keep a fine powder. It's ready.