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An ominous moment on FXcuisine.com - today I start posting videos!
For my first and very imperfect video, I have chosen a simple French cake recipe using those rock-hard red caramelized almonds I bought at Braquier's in Verdun.
I will endeavour to improve the quality of my video footage for future posts so it can match the pictures I've been publishing here for the last 2 years. For those who wanted to pull the curtain and meet the wizard - here is your chance!
Cake aux pralines [prah-lean]
Don't do this unless you have actual red pralines - they are indispensible for this recipe. I did the recipe twice for the video but baked everything in the pan you see, so if your cake pan is the same size as mine, double the proportions above.
Bake at 180°C/350°F for 45 minutes or until a knife inserted through the cake exits dry with not sticky dough on it.
And please, please, do buy an electronic scale to measure ingredients by weight and not by volume. If you love me. That's the only way to do serious pastry