Hi from Hong Kong (by way of Arkansas)! I’ve been lurking for awhile. Just got my copy of The Cake Bible last week and have started baking! Julie recommended the Chocolate Praline Silk Meringue Buttercream- which sounds heavenly to me!
Finding praline paste in Hong Kong looks like it’s going to be a problem. I’ve found recipes but Rose does not recommend making it due to not being able to get a smooth texture. I thought that might have changed with improvements in food processors and blenders since the book was originally published; however, a search of the internet indicates it’s still an issue..
SO- unsweetened hazelnut butter is available. I’m thinking of making caramel, grinding it to a powder and mixing with hazelnut butter using the ratio from the recipes. Has anyone tried it, or had success making a smooth praline paste at home? The most promising sounding recipe involved making the paste in a food processor then refining it in a blender. Thoughts on that?