50 minutes ago, Jim D. said:In reading the blog section of the melangers.com site, I came across instructions for making pralliné. They call for roasting nuts, making a caramel, adding the nuts to the caramel, letting it cool, breaking it into "small pieces," then letting it mix in the melanger for two hours. Then the recipe mentions adding something called "EZtemper silk" (never heard of that ingredient 😁). The instructions seem much more "casual" than those discussed by users on eGullet, especially the mention of "small pieces" (as opposed to very tiny pieces or nuts starting to exude oil) and the direction to add everything all at once (contrary to what every user on eG has said). Could a user comment on this?
Think that might be Rodney's recipe - I would suggest you grind the praline in a food processor before adding it slowly to the melanger. It does say crush the praline to small pieces (to me that would be cocoa nib size or smaller). Be prepared to apply heat with a heat gun or hair dryer if it seems to be bunging up.
