براليني البفريوة واللوز بطريقة ساهلة و ناجحة praliné noisettes et amandes

Ingredients

• 150 g Golden Almonds (toasted and finely ground)
• 100 g Unsalted Butter (softened at room temperature)
• 200 g Powdered Sugar (sifted)
• 2 Tbsp Whole Milk (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• ¼ tsp Salt (fine sea salt)

Instructions

1. Toast the almonds

   Heat a dry skillet over medium heat. Add the golden almonds and toast, stirring constantly, until they turn fragrant and lightly golden, about 3‑4 minutes.

   Time: PT4M

2. Grind the toasted almonds

   Transfer the toasted almonds to the food processor. Pulse until a fine powder forms, then continue processing until a smooth almond paste develops, scraping the sides as needed, about 2 minutes.

   Time: PT2M

3. Cream butter and sugar

   In a mixing bowl, beat the softened butter with the sifted powdered sugar until light and fluffy, about 3 minutes on medium speed.

   Time: PT3M

4. Combine almond paste

   Add the almond paste, vanilla extract, salt, and milk to the butter‑sugar mixture. Beat on low speed until fully incorporated and the frosting is smooth, about 2 minutes.

   Time: PT2M

5. Final texture check

   Scrape the sides, give the frosting a final quick whip to ensure a uniform, glossy texture. It should spread easily but hold its shape on a cake.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

10 g

Fat

4 g

Fiber

1 g