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.
190,1904.9/5 for 13 ratings
Grade this recipe:

Last modified on: August 3rd 2012

For 500 g, you will need:

Change those ingredients for: 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.
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.
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.

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?

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

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.
147,5444.6/5 for 14 ratings 2 hours 18 min.
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...
258,235 34.9/5 for 7 ratings 4 hours 16 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.
128,7645/5 for 1 ratings 3 hours 13 min.
See all recipes that use it

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)
Whole almondsWhole almonds: You can check-out other recipes which use it, like for example: Chinese style chicken, Apple Batter Puddings, Crusty pistachio, almond and apricot flan, Kugelhof for Nanou, Frozen Nougat, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Four quarters, Sautéed pears with custard and orange syrup , Kouign-amann, Pain perdu, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Sugar syrup, Caramel rice pudding, How to cook rice in rice-cooker, Butter cream, New leavened bread, ... All

Other recipes you may also like

[Chestnut cake]
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,3985/5 for 1 ratings 53 min.
[Fruit crumble]
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,2444.0/5 for 20 ratings 1 hour 11 min.
[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".
73,5474.2/5 for 19 ratings 1 hour 14 min.
[Express apple tart]
Express apple tart
A fine apple tart, very quick to make.
67,758 24.6/5 for 14 ratings 54 min.
[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.
72,189 14/5 for 1 ratings 40 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

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 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.

Back to top of page