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Praliné | Baking Basics

Updated: Sep 2, 2019


If I had to choose a favorite dessert, it would definitely be one containing praliné. It's nutty flavor is divine and the flavor of the sugar/caramel balances it out perfectly. I use the same amount of almonds and hazelnuts because the almonds bring softness in flavor and the hazelnuts bring that classic praliné flavor that you want so to get a soft but strong flavored praliné you need both.


It works so well in many desserts like a "tarte au praliné et au chocolat" and adding it into "crèmes montées" to flavor the cream makes for an amazing cream. I love the flavor of the silky praliné and eating it anything and everything.


You could buy some, but it's way more tasty when you make it and buying a really good quality praliné can be expensive, not to mention hard to find.


This recipe makes what I call "1 quantity" so in my recipes, to measure the praline, I talk about quantities because it's easier for you to know exactly how much you need and not waste any when you are making the decadent desserts. Of course, if the recipe calls for 2 quantities or more, you can make the praliné in the same bowl and then divide it at the end.



Ingredients:

  • 100 grams of whole almonds

  • 120 grams of whole hazelnuts

  • 145 grams of white sugar (caster / granulated)

  • 33 ml water

  • Fleur de sel


Recipe:

  1. Place your almonds + hazelnuts on a baking tray lined with baking parchment and roast in the oven at 160°C for 15-20 minutes until golden in color but not burnt. Take out of the oven and set aside.

  2. To make the caramel, melt half of your sugar in a sauce and once dissolved, add the second half of sugar and wait till it's melted and a nice amber color. To not crystallize the sugar, don't touch it too often but if it does crystallize, don't worry, just wait till the sugar melts again without touching it.

  3. Once the sugar is a nice amber color, add in the roasted nuts and mix until all the nuts are coated in the caramel.

  4. Place the coated nuts on a sheet of parchment paper and leave to cool.

  5. Once the nuts are cool to the touch but still malleable, tear the praline into bits and place the bits in a food processor.

  6. Blitz until a liquid paste is formed. This can take a while so be patient. Don't forget to scrape down the sides of the food processor every now and again.

Your praliné is ready to be used in any dessert of your choice, to garnish whatever pleases you and to even have on toast if you like.



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  • Check out the new Baking Glossary on the blog if you are unsure of any baking terms.

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  • Tag me on instagram if you recreate a recipe from the blog, @decadent_foodblog to get a shoutout.

Bye Xxx


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