RecipeMuncher

I found a recipe for pots de crème (a fancy term for pudding) with gianduja which sounds really good and one with praline paste which sounds even better. Praline paste is available from the stores but I made it at home with 4 ounces each of blanched and toasted whole almonds and hazelnuts stirred into 9 ounces of golden or darkish hot caramelized sugar; the praline was left to cool for 1 hour then broken into small pieces before processing into an oily paste. This makes about 2 cups of praline (...)