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.
199,7814.5/5 for 16 ratings
Grade this recipe: Last modified on: August 3rd 2012
For 500 g, you will need:
- 0
250 g whole almonds - 1
250 g caster sugar - 2
4 tablespoons water - Total weight: 560 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 25 min. | 10 min. | 20 min. | 55 min. |
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?
Keeping:
Several weeks in a closed jar.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.
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.
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.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,585 Kcal or 10,823 Kj | 50 gr | 293 gr | 135 gr |
| 129 % | 19 % | 28 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 462 Kcal or 1,934 Kj | 9 gr | 52 gr | 24 gr |
| 23 % | 3 % | 5 % | 4 % |
How much will it cost?
- For 500 g : 3.45 €
Note : These prices are only approximate.
Some recipes that use this recipe
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.
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Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans.The original recipe comes from the master chef Gaston Lenôtre, and...
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Praline rochers
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.
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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: X-Files cookies, Apple Batter Puddings, Kugelhof for Nanou, Frozen Nougat, Chocolate mendiants, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Caramelized pear custard tart, Caramelized apple and walnut cake, Nougatine, Plain cake, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Papadums, Italian hot chocolate , Turnip top soup, French Family Cake, Steak burger topped with egg, ... All |
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