CRUNCHY PRALINE BISCUIT

You probably already noticed that I’m a chocolohic woman!

Crunchy praline biscuit recipe is a quick and easy recipe I often use to make home made chocolate bars, chocolate praline biscuits or to give crunchy to my chocolate cakes.When I still run my baker’s and confectioner’s shop, I was always carrying out experiments on bread, and I baked thousands of fancy breads, sausage, cheese, olives, pine nuts, almonds, grape fruit, walnut-based breads and many others I don’t have in mind at the moment. I’llll tell you about these later. : )
I also carried out many experiments on pastries and sweet snacks and biscuits.
The conditions were right to carry out such experiments as I could get hold of special goods such as cooking chocolate, that we couldn’t find at French supermarket at the time (thanks to God, we can find these goods at supermarket nowadays!).
I’ve not broken this habit of carrying out such experiments and I’ve also kept in mind the recipes which had been my successful experiments.
Crunchy praline biscuit is one of these I’ve carried out when I worked in my baker’s and confectioner’s shop.
I enjoy this recipe because it’s easy, it’s made in no time, and I can use it whether to make chocolate snacks, or to make cookies and biscuits or as a helpful ingredient to give crunchy to my chocolate cakes.
Well, I don’t claim this crunchy praline biscuit is healthy but there’s no doubt that it contains less junk ingredients than industrial chocolate bars or industrial biscuits, cakes or mixes.
Per sure it’s high-caloric as any chocolate-based recipe but I do some damage limitation as I’m also a Diet Doctor Pepper addict!
Does this kind of behavior makes sense to you?…
So, if you’re sugar or chocolate addict as myself, it’s time to test this chocolate praline biscuit recipe I share with you today!

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Ingredients

6 servings

  • 200 gr Praline baking chocolate bar (or milk, almond etc chocolate)
  • 4 Lotus Biscoff cookies
  • 10 Gavottes original crepe dentelle or 40 gr any very thin and crispy biscuit or cornflakes

Instructions

  1. Cut chocolate baking bar into chunks. Place in a heatproof bowl.
  2. Crash biscuits
  3. Melt chocolate chunks in a bain marie, using a shallow pan half filled with water and a smaller pan with chocolate chunks you place above. Bring first water to a boil and once it’s boiling, reduce heat to minimum and place pan with chocolate chunks above. Melt chocolate this way, and stir from time to time.
  4. Once chocolate is totally melted, pour it into the bowl with crashed biscuits. Stir immediately strongly before it cools down
  5. Lay the mixture on a parchment paper. Cover with another parchment paper and flatten with roll.
  6. Place in fridge for 30 minutes (if it’s thin enough) before using.
Crush biscuits.

1. Crush biscuits.

Cut chocolate baking bar into chunks in a heatproof bowl. In a larger pan, bring a bit water to a boil.

2. Cut chocolate baking bar into chunks in a heatproof bowl. In a larger pan, bring a bit water to a boil.

 Reduce heat to minimum and place bowl with chocolate above. Melt chocolate using this bain marie method.

3. Reduce heat to minimum and place bowl with chocolate above. Melt chocolate using this bain marie method.

 Once chocolate is totally melted, pour it immediately into the bowl with crushed biscuits. Stir strongly before   it cools down.

4. Once chocolate is totally melted, pour it immediately into the bowl with crushed biscuits. Stir strongly before it cools down.

Biscuits and chocolate need to be homogeneously mixed.

5. Biscuits and chocolate need to be homogeneously mixed.

 Pour the mixture on a parchment paper, cover with another parchment paper and flatten with a roll.

6. Pour the mixture on a parchment paper, cover with another parchment paper and flatten with a roll.

 Place in fridge for 30 min and remove parchment paper. It's ready to be used!

7. Place in fridge for 30 min and remove parchment paper. It’s ready to be used!

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