Recipes
Date posted: 17/01/2023
Ingredients
| 61527 Chocolate hazelnut doughnuts | |
| 23473 Marshmallow | |
| 74779 Biscoff crumb | |
| 53221 Oreo crumb | |
| 81130 Crunchie Bits | |
| For the boozy fondue | |
| 30208 Callebaut dark choc | 500g |
| 40572 Baileys | 100ml |
| 6175 Double Cream | 300ml |
| 81436 Milk | 300ml |
| 1587 Butter | 100g |
| For the praline | |
| 29584 Hazelnuts (roast and skin) | 100g |
| 96882 Caster sugar | 200g |
| Water | 3 TBLSP |
| For the honeycomb | |
| 96882 Caster sugar | 300g |
| 29310 Golden syrup | 100g |
| 25595 Bicarbonate of soda | 10g |
Method
- For the praline
- Add the sugar and water to a saucepan, boil to a caramel, add the nuts toss and pour on to parchment allow to cool completely
- Pulse Whizz in a food processor to desired crunch
- For the honeycomb
- Over a gentle heat stir the sugar and syrup till the sugar dissolves in an over size pan
- Turn up the heat and when it reaches amber caramel, turn the heat off and add the bicarb and stir with a spoon until the bicarb dissolves.
- Then pour into a greased pan or onto parchment leave for an hour before breaking into pieces
- For the boozy fondue
- Place all the ingredients in a bain marie and heat until melted and combined finish with the Baileys or drink of choice, keep warm.