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.
221K 18 4.6
Grade this recipe:

Last modified on: August 3rd 2012

Keywords for this recipe:AlmondsCaramelPastryPraline
For 500 g, you will need:
  • 0 whole almonds 250 g whole almonds
  • 1 caster sugar 250 g caster sugar
  • 2 water 4 tablespoons water
  • Total weight: 560 grams

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
25 min.10 min.20 min.55 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Praline : Photo of step #1
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 : Photo of step #2
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 : Photo of step #3
Once this temperature is reached, remove the almonds from the oven and tip striaght into the sugar.

Stage 4 - 2 min.
Praline : Photo of step #4
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 : Photo of step #5
Turn down the heat to medium, and continue stirring the almonds non-stop...

Stage 6 - 15 min.
Praline : Photo of step #6
... until the sugar caramelizes and the almonds are all coated with dark caramel.

Stage 7 - 10 min.
Praline : Photo of step #7
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 : Photo of step #8
Crush into small pieces and put in the blender.

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

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

Stage 11
Praline : Photo of step #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.
Keeping
Several weeks in a closed jar.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,585 Kcal or 10,823 Kj50 gr293 gr135 gr
129 %19 %28 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
462 Kcal or 1,934 Kj9 gr52 gr24 gr
23 %3 %5 %4 %
% 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 : 3.45 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Succès praliné (praline meringue)
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...
303K 34.4 4 hours 16 min.
Paris-Brest
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.
162K4.6 2 hours 18 min.
Praline rochers
Praline rochers

Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.
152K5 3 hours 13 min.
See all recipes that use it
Source
After Gaston Lenôtre.
This recipe uses (among others)
Whole almondsWhole almonds: You can check-out other recipes which use it, like for example: Nougat, Granola, Chocolate Truffles, Praline rochers, Apple Batter Puddings, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Profiteroles, Nachos, Passion fruit jellies, Apple and almond gratin, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Turnip and Jerusalem artichoke soup, Nachos, Pistachio powder or paste, Langoustine sabayon tart, ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
279K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
301K4.0 1 hour 11 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
322K4.2 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
327K 24.6 51 min. April 8th 2020
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
282K 14 40 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page