Roasted almond brittle, 200 g

Roasted Almond Brittle, 200 g

Pralines, cakes and other desserts like Éclairs or Macarons with a wonderful crunch are easy to make with almond brittle. The roasted and caramelised almonds can be used both in the filling and as decoration. For example, add them to the chocolate and pour it into chocolate bar molds to create real crunchy chocolate.

Almond Brittle - Application

For delicious and crunchy Pralines you need some Praline hollow praline balls or shells, a Piping bag, some almond filling and couverture. Whip the almond filling until airy, mix in the almond brittle, put the mixture in the Piping bag and cut off the tip. This way you can pipe the cream directly into the hollow praline balls or shells. You can also mix the cream with some chocolate Ganache beforehand, creating a less intense, creamy almond-crunch Ganache. Finally, seal the Pralines with some tempered couverture and decorate or coat them as you wish with Sprinkle decor, Sprinkles or of course almond brittle.

If you want to refine your Éclairs, Macarons or a cake with a fine crunch, add some almond brittle to your cream. For Éclairs, for example, a simple vanilla or chocolate mousse works well, for Macarons Buttercream or Ganache is a good choice. For a delicious cake filling you can also make a vanilla cream or, for example, a yoghurt or quark mass and mix it with the almond brittle.

For a particularly crunchy Chocolate bar, mix your tempered couverture with the almond brittle. This way you can pour it into a Chocolate bar mold or onto baking paper. After a few minutes in the fridge, you can remove the chocolate from the mold and cut or break it into pieces as you wish.

Almond brittle is an exclusive and noble ingredient that has always been used in the production of fine cakes, torts and patisserie.
The almond brittle is particularly fine, with a diameter of only around 1.0 - 2.5 mm, roasted and sugared. This roasted almond brittle you can use for sprinkling, decorating and garnishing cakes, biscuits or fine patisserie.
The unsugared almond brittle also comes into its own as a coating for Pralines and truffles.
You can also use the crunchy almond brittle for chocolate fillings for cakes or sprinkle it into your homemade Chocolate bars.

200 g roasted almond brittle, ready to use immediately for making fine creations in your kitchen!