Bronzed Praline Sculptures

Ingredients

• 1.1 cup sugar, for praline
• 2.0.25 cup water, for praline
• 3.lemon juice, squeeze; for praline
• 4.1 packet hazelnuts, coarsely ground and toasted; for praline

Method

1. 1.BRONZED PRALINE SCULPTURES: Melt sugar, water and lemon juice in a heavy-based pot gently until sugar dissolves.
2. 2.Turn up heat and boil, watching all the time, until the caramel is dark amber.
3. 3.Pour carefully over nuts on an oiled baking sheet or oiled marble slab.
4. 4.When cold and brittle, twist the tray until shards form and are easily removed.
5. 5.Leave overnight on a greased wooden board, or cut with scissors and pull into a variety of interesting shapes.
6. 6.If desired, paint with edible gold paint.
7. 7.Leave uncovered on a greased wooden board.
8. 8.GOLD PEBBLES: Crush praline shards very finely with a rolling pin or food processor. Rub gold paint with your fingers gently into the pebbles. Keep in a covered jar. If they dry out, re-crush, re-spin or separate with a fork.

Notes

• These decorative praline sculptures are intended as garnishes for elegant desserts — likely companions to the Xmas Trees in Champagne Sabayon recipe in this collection.
• Gold Pebbles are made from finely crushed praline rubbed with edible gold paint.
• Handwritten note: 'NB: Marble slab' — a marble slab is recommended for pouring the caramel.
• Edible gold and copper paint are available from specialist baking suppliers.

Margin notes

• NB: Marble slab (handwritten)