Praline is used in a lot of french pastry recipes like the Royal au Chocolat or even the Paris Brest. This is basically caramelized hazelnuts and almonds mixed into granules.
The recipe is quite simple. You'll just need a powerful chopper (a food processor) .
For 100 grams of praline we need :
- 50 gr sugar
- 50 gr of a mixture of hazelnuts and almonds (Better if the hazelnuts and almonds have been roasted previously!)
Place all the ingredients into a pan over a medium heat. The sugar is going to melt and the mixture will caramelize, keep stirring until you get a nice brown color. Remove from heat and pour over a tray covered with baking paper. Leave to cool down completely and mix it in the food processor.
You can use it as granules or you can use it as a paste, in this last case you have to mince more time.
Ready to use, to flavor creams, ice cream, cakes, etc...
Here I used only hazelnuts...
When done spread over an oven tray covered with baking paper...
Leave to cool down completely...
It gets stiff at room temperature...
Mince it with the help of a food processor into powder or paste... ready to use !
When done spread over an oven tray covered with baking paper...
Leave to cool down completely...
It gets stiff at room temperature...
Mince it with the help of a food processor into powder or paste... ready to use !
Here is the texture we want for the praline paste :
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