Praline

Praline

Category: Culinary recipes

Kitchen: french

Ingredients
Almonds or hazelnuts with skin	240 g
Sugar	160 g
Water	15 g

Cooking method

• This gorgeous praline ... Smells insane, deliciously insane. Where to apply it, you ask?
• Ok, praline is a versatile filling. It can be mixed with chocolate, can be added to ganache, dough, cream, drinks, ice cream and cream. Can be blended with various texture additives (biscuit, nuts, waffle chips, etc.)
• In general, where an intense nut flavor is needed.
• Recipe for 400g praline:
• Put the sugar in the pan. Add water and let it boil. When the sugar is 121 ° C, (we can do without a thermometer, when the sugar begins to form more and more thick bubbles, the syrup becomes thick) add the almonds immediately.
• 
• Stir well with a wooden spoon so that the sugar covers each almond well. At this point, the sugar will begin to crystallize again. Keep stirring. The sugar is then about to melt again, this time turning into caramel. When all the sugar is caramelized, remove from the stove. Put all the contents from the pan on a silicone mat or on a wooden plank.
• 
• Leave to cool. Once the caramel is hard, break it into pieces. We can store one or more pieces to decorate a cake or cake, or to eat it as it is. Store these pieces in an airtight box !!
• Place the remainder in a mixer. And start with successive pulsations. After a few seconds, praline is already obtained in powder, which we can put aside, if we want to add later for ice cream or cream. Store this praline also in a sealed box !!
• 
• In order to make the praline in bulk, beat the mixer until you get an almost liquid consistency. Like a thick cream. It depends on the power of each mixer. I store a lot of pralines in an airtight jar in the refrigerator.
• 
• 
• Try it, it's not difficult at all! And yes, it's divine !!!
• And here's another recipe for a good cream!
• Cream:
• 100 gr butter
• 250 gr cream patisier (custard)
• 200 gr praline
• Beat everything until white.

The dish is designed for

400 g

Time for preparing:

30 minutes

Note

Nuts, you can take hazelnuts or almonds, you can 50/50. I did half of the serving. Don't be afraid to miss out on sugar. Once I missed the bubbles and nothing, the praline turned out gorgeous. When I whip a lot of praline, it settles on the walls. I shake it off periodically, tap it on the table and turn the blender in different directions while whipping!

Irina, thanks for the beautifully designed recipe, I will definitely do it, the children will come for the weekend, I will try to surprise them.

[Tatyana]

Tatyana, thanks for the tip. Do it, the smell alone is crazy!;) Kids will love it!

[Irina]

Irina , and then how does this viscous mass of praline behave in the refrigerator? - I mean, does it solidify into a stone or remains viscous?

[Irina]

Irinaremains the same. Soft and cuddly. You can form sweets from it into chocolate later. That is, it is like plasticine!

Excellent Then I'll do it tomorrow.Thank you for sharing the recipe for cakes and pralines

You'll like it!

A flower, and what is still better, with almonds or hazelnuts?
And isn't the skin bitter?

[Olga]

Olga, not everyone knows Ukrainian. Most of all I like to do with hazelnuts, somehow it turns out richer. In the photo I made 70 hazelnuts and 30 almonds. Very tasty too, you cannot distinguish from 100% hazelnut praline. The peel is not bitter at all. It is strongly required with the skin. It will crack straight in sugar, do not pay attention! Try it, you will be delighted!

Olga, not everyone knows Ukrainian

I was born and raised in Kiev.
And I will definitely do this praline.
As it seems to me from the description, you should get something similar to soft brittle, probably, it should sound good with a biscuit, like a pad for cream.
What do you think, if you pour it with warm water?

I am also from Kiev! can really resemble soft roasted nuts, only it's like roasted roasted pasta. Nuts and sugar are so crushed together that it turns out to be just a pleasant paste. You will not pour it warm, unless you add it to the cream. In the cream, he is divine! It is good for them to make a thin layer on a biscuit, leveling with a spatula, and then cream. There are many options. It is also perfectly molded, you can shape sweets and then this business into chocolate.

Thank you, fellow countrywoman!

[Irina]

Irina, I had an idea to make praline from hazel cake, I make hazelnut milk in a soy cow almost every other day, naturally there is a lot of cake, I try to use it by adding it to baked goods .. I certainly understand that almost all the aroma goes into milk, but now I've dried it it in the oven and I feel the aroma of fried nuts .. Usually I make milk from 2-dimensional tbsp. is 100 gr. nuts, I think to add the nuts themselves for flavor .. I'll try what happens .. maybe this will be an excellent option for recycling the cake. : yahoo: I understand that the nuts in your recipe are not fried ...

[GuGu]

GuGu, the idea is not bad! Give it a try, adding, of course, fresh ones. You need not roasted nuts. I think this is a good idea and it should turn out well! Write later how it will come out.