Cashew nut praline with roasted white chocolate and vanilla ganache

Ruth Hinks

Ruth Hinks

28th February 2017

Cashew nut praline with roasted white chocolate and vanilla ganache

As part of The Staff Canteen Live, Ruth Hinks will be creating cashew nut praline with roasted white chocolate and vanilla ganache ⁣for her demonstration ⁣at ScotHot 2017 - supported by Westlands. ⁣You can register here: www.livebuzzreg.co.uk/2017/scotho17/register/?utm_source=3rd%20party%20website&utm_campaign=the%20staff%20canteen&utm_medium=banner

Ingredients

  • Cashew nut praline:
  • 250g salted cashew nuts
  • 250g sugar
  • Roasted white chocolate and vanilla ganache:
  • 100g 35% whipping cream
  • 1.5g roasted vanilla
  • 20g glucose
  • 20g sorbitol
  • 300g roasted white chocolate
  • 0.5g salt

Method

Cashew nut praline:
Caramelise the sugar and pour on a mat and allow to set then blend in a thermomix. Blend up cashew nuts and slowly add into a stone grinder. Blend until smooth.
Mix 200g cashew praline with 100g Cacao Barry Ghana and spread between 2 sheets and set. Cut into size and use in your chocolate.
Roasted white chocolate and vanilla ganache:
Boil the cream, vanilla, sorbitol, glucose and salt. Pour over the roasted white chocolate. Blend and allow to cool before piping.
Line your moulds with Ghana and fill with your Ganache, put the cut cashew disk into the chocolate and cap it off. Allow to crystallise and turn out.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you