'Karen Martini makes a Christmas-inspired vanilla slice, with all the traditional flavours of Christmas plus a yummy praline. Click here to subscribe: https://bit.ly/3hxN7d5 CHRISTMAS VANILLA SLICE WITH MACADAMIA NUT PRALINE INGREDIENTS For the Raisins: 100gm raisins 100ml brandy For the Macadamia and Almond Praline: 150g macadamias 100gm almonds 250g caster sugar 50g glucose syrup For the Pastry: 6 sheets puff pastry 50gm extra sugar For the Custard: 500ml cream 500ml milk 50gms sugar 80gms butter zest of 1/2 orange zest of 1 lemon 2 tsp vanilla bean extract 2 tsp cinnamon 1&1/2 tsp ground clove 3 Tbsp brandy 6 egg yolks 150gm sugar 120gms cornflour 2 Tbsp Icing sugar to dust METHOD Add raisins and brandy to a saucepan over low heat and warm to a simmer. Remove from heat and soak for 2 hours. Preheat the oven to 150°C fan-forced. For the praline, roughly chop almonds and macadamias and spread on a baking tray. The nuts need to be hot when they go into the caramel, so bake them whilst the caramel is cooking. Add the sugar and glucose to a small saucepan and place over medium heat and cook until the sugar is a medium to dark caramel colour. Whilst the toffee is cooking, roast the nuts in the oven until golden, about 5 minutes. Pour the hot nuts into the toffee when it is ready. Stir and pour out onto a flat tray so the nuts and toffee spread into a thinnish slab. Allow to cool completely before smashing into small pieces. To cook the pastry, line a square tin with baking paper. I am using a disposable foil tray large enough to hold 1 square of store bought puff pastry. Fit one sheet snugly in the tin, then place another sheet on top to give you double thickness. Bake in the oven for 12 minutes, then place another tin on top to stop any further rising and cook for another 5 minutes. Remove top tin and cook for another minute. Repeat this process once more to give you 2 x double thickness pastry squares (4 sheets). Allow pastry to cool completely before topping with custard. To make the custard filling, use a large saucepan over medium heat. Add cream, milk, butter, 50g sugar, orange and lemon zest, vanilla bean, spices and brandy. Heat until it nearly comes to a boil. In a separate bowl whisk 150g sugar into the egg yolks. Then whisk in the cornflour a little at a time. Add the hot milk mixture to the yolk mix, incorporating a bit at a time. Mix well. Return the mixture back to the saucepan and bring slowly to the boil, whisking constantly. When it has boiled turn heat to low and cook out for 3 minutes and don’t stop stirring. The custard should be very thick and will firm more as it cools. Welcome to Great Home Ideas, where you’ll find inspiring home makeovers, delicious recipes, quick & easy DIY projects, design & gardening ideas, plus hints, tips, how tos and advice on pets, health, tech and more. Check out our channel & subscribe to see more videos like this one every day of the week.'
Tags: how to , diy , Cooking , Lifestyle , Food , gardening , pet care , diy hacks , better homes & gardens , great home ideas , lifestyle design , diy tips , christmas dessert , Furniture Hacks , BHAG , Tara Dennis , How To DIY , How 2 , Christmas Pudding , Karen Martini , vanilla slice
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