1,184 easy and fully explained recipes, with 20,693 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.

210,9294.6/5 for 18 ratings

Grade this recipe:

Last modified on: August 3^rd 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

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g

Change measures: Metric

Metric weight Metric volumes

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 ... ?
When should I start for the recipe to be ready at ... ?
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.

Keeping:

Several weeks in a closed jar.

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 %

% 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

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.
158,1064.6/5 for 14 ratings 2 hours 18 min.

Praline rochers

Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.
144,1355/5 for 1 ratings 3 hours 13 min.

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...
291,240 34.4/5 for 8 ratings 4 hours 16 min.

See all recipes that use it

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: Tomato pesto, Crusty pistachio, almond and apricot flan, Chinese style chicken, X-Files cookies, Chocolate mendiants, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Alsatian apple tart, Rum babas, Tatin apples with mascarpone cream, Blackcurrant, vanilla and lime verrine , ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Quince compote, Potimarron (Japanese chestnut pumpkin) purée, Pitta bread, Cretan Bread, Minted Melon, ... All

Other recipes you may also like

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
77,8155/5 for 2 ratings 1 hour 13 min.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
75,5734.0/5 for 20 ratings 1 hour 11 min.

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".
77,5284.2/5 for 19 ratings 1 hour 14 min.

Express apple tart

A fine apple tart, very quick to make.
71,767 24.6/5 for 14 ratings 51 min.

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.
75,262 14/5 for 1 ratings 40 min.

News list of cooking-ez.com

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

Post your comment or question

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.