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.
266 K 4.4/5 (20 reviews)
55 min.
Easy
1 kg
3 IngredientsLast modified on: August 3rd 2012
For 1 kg, you will need:
- 1
500 ml whole almonds - 2
500 ml caster sugar - 3
8 tablespoons water
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 500 ml whole almonds on a baking sheet, and put in the oven to dry roast for 5 to 10 minutes.
Spread out 500 ml 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 500 ml caster sugar and 8 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 | 100 RDI=40 % | 590 RDI=60 % | 270 RDI=40 % | 5,170 RDI=260 % | 21,650 RDI: 260 % |
| 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 1 kg : 6.90 €
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
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.
191 K4.6 2 hours 20 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...
373 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.
197 K5 3 hours 15 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Lemon Confectioner's Custard, Mint and chocolate cream, Prune Far, Apple Tatin Terrine, Apple Batter Puddings, ... See them all 357
Whole almonds
Like these other recipes: Cantucci di Prato, Chocolate mendiants, Red cabage salad with toasted almonds, Carrot-top pesto, Grandma Solange's biscuits, ... See them all 23
Water
Like these other recipes: Steak burger topped with egg, Super-green, super-thrifty soup, Leek and potato soup, Classic French white bread, Stewed apricots, ... See them all 134
Other recipes you may also like
Naan
Naan is a type of Asian bread made from wheat flour. This kind comes from the Punjab region of India.September 25th 2011187 K4 3 hours 45 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025292 K 24.5 3 hours 8 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020526 K 44.2 14 hours 30 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...August 12th 2018419 K 15 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017463 K4.2 2 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.