Cooking-ez.com

1,017 easy and fully explained recipes, with 12,356 photos and 77 videos

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.

167,1294.9/5 for 13 ratings

Last modified on: August 3^rd 2012

For 500 g, you will need:

1 250 g whole almonds
2 250 g caster sugar
3 4 tablespoons water
Total weight: 560 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
25 min.	10 min.	20 min.	55 min.

Keeping:

Several weeks in a closed jar.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 10 min.

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.

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.

Once this temperature is reached, remove the almonds from the oven and tip striaght into the sugar.

Stage 4 - 2 min.

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

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

Stage 6 - 15 min.

... until the sugar caramelizes and the almonds are all coated with dark caramel.

Stage 7 - 10 min.

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.

Crush into small pieces and put in the blender.

Stage 9 - 1 min.

Blend until obtaining a powder (a few seconds), if this is what you require.

Stage 10 - 3 min.

If you need praline paste, continue blending and the mixture will transform itself into a paste.

Stage 11

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 500 g : 5.76 €

Note : These prices are only approximate

Change currency:

Recipes which use this 3

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Whole almonds: You can check-out other recipes which use it, like for example: Rice pudding with fruit and nuts, Kugelhof for Nanou, Nougat, Chocolate thins with toasted nuts, Toasted almond cake, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Rice pudding (riz au lait), Crème brulée, Old style brioche, Toffee apple upside-down cake, Almond macaroon cake, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, How to heat milk without it catching on the bottom of the pan, How to prepare endives , Hollandaise sauce, Seeded loaf, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.