Praline


Praline
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.
258K 4.4/5 based on 20 reviews
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Last modified on: August 3rd 2012

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For 500 g, you will need:
  • 1 whole almonds 250 g whole almonds
  • 2 caster sugar 250 g caster sugar
  • 3 water 4 tablespoons water
  • Total weight: 560 grams

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Resting: 10 min.
Cooking: 20 min.
All in all: 55 min.
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Step by step recipe


Stage 1 - 10 min.
Praline
Preheat oven to 150°C (300°F).

Spread out 250 g whole almonds on a baking sheet, and put in the oven to dry roast for 5 to 10 minutes.

Stage 2 - 10 min.
Praline
Meanwhile heat 250 g caster sugar and 4 tablespoons water in a pan over high heat and bring to 120°C (250°F), the soft ball stage (an electronic thermometer is very useful here).

Stage 3 - 1 min.
Praline
Once this temperature is reached, remove the almonds from the oven and tip striaght into the sugar.

Stage 4 - 2 min.
Praline
Stir with a wooden spatula. After a few seconds the mixture should become grainy.

If this does not happen immediately it is because the sugar has not reached 120°C (250°F) yet. Don't worry, just keep stirring for a while longer until the change occurs.

Stage 5
Praline
Turn down the heat to medium, and continue stirring the almonds non-stop...

Stage 6 - 15 min.
Praline
... until the sugar caramelizes and the almonds are all coated with dark caramel.

Stage 7 - 10 min.
Praline
Then tip out the contents of the pan onto a sheet of cooking parchment or onto a silicon mat.

Leave to cool.

Stage 8 - 3 min.
Praline
Crush into small pieces and put in the blender.

Stage 9 - 1 min.
Praline
Blend until obtaining a powder (a few seconds), if this is what you require.

Stage 10 - 3 min.
Praline
If you need praline paste, continue blending and the mixture will transform itself into a paste.

Stage 11
Praline
Both kinds of praline should be kept in airtight jars, the paste refrigerated and the powder at room temperature.
Remarks
In this recipe for almond praline, it's important to keep the almonds in their skins to retain their full flavour. It's also possible to make hazelnut praline, but for this the skins should be removed as they add nothing.

Praline is named after Maréchal de Choiseul du Plessis-Praslin, an ambassador under Louis XIII, who asked his cook to invent a sweet for him. The cook came up with the idea of coating almonds in caramel, or "praline". These caramalized nuts, when crushed, give us the praline filling for chocolates.
Keeping: Several weeks in a closed jar.
Source: After Gaston Lenôtre.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 20 %290 30 %140 20 %2,590 130 %10,820 130 %
Per 100 g8 3 %50 5 %20 4 %460 20 %1,930 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts
How much will it cost?
  • For 500 g : 3.45 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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