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.
274 K 4.4/5 (20 reviews)
55 min.
Easy
500 g
3 IngredientsLast modified on: August 3rd 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 these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 10 min.
Cooking: 20 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Keeping: Several weeks in a closed jar.
Source: After Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 290 RDI=30 % | 140 RDI=20 % | 2,590 RDI=130 % | 10,820 RDI: 130 % |
| Per 100 g | 8 RDI=3 % | 50 RDI=5 % | 20 RDI=4 % | 460 RDI=20 % | 1,930 RDI: 20 % |
How much will it cost?
- For 500 g : 3.45 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
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...
382 K 34.1 4 hours 20 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.
204 K5 3 hours 15 min.
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.
200 K4.6 2 hours 20 min.
This recipe uses (among others)
Whole almonds
Like these other recipes: Chocolate thins with toasted nuts, Tomato pesto, Nougat, X-Files cookies, Indian rice pudding, ... See them all 23
Caster sugar
Like these other recipes: Clafoutis "Marie-Antoinette", Clear strawberry juice, Brioche galette, Apple Batter Puddings, Panettone, ... See them all 361
Water
Like these other recipes: Toffee apple upside-down cake, Sausage and lentils "en cocotte", Mushroom velouté, Quince and apple compote, Soup Cornouaillaise, ... See them all 136
Other recipes you may also like
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped. October 13th 2010236 K4.6 25 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018431 K 15 30 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025470 K 25 20 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018430 K 24.3 45 min.
Tartiflette
A personal version of a classic recipe from Savoy. September 16th 2019619 K 14.6 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a 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 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.