Praline - what is this sweetness?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Praline - what is this sweetness? This is nut butter. It was invented in France at the beginning of the 18th century. Traditionally, it was made from almonds. But now pralines made from walnuts, hazelnuts and other nuts are often found. The classic combination is a mixture of hazelnuts and almonds.

It allows you to get a smooth texture and aroma without bitterness. Nuts must be fresh, because after they lie down for a while, a bitter taste in praline is possible. What a wonderful ingredient for desserts, you will understand when you find out how many delicious sweets you can cook with it. Cakes, pies, biscuits, chocolates, mousses, sabayons and pastries - that's not all. Almost any dessert that goes with nuts can contain pralines. What is it besides nut butter? It is also the name of the filling for sweets. It can often be seen on gift boxes with sweets. It turns out that it is easy and interesting to cook at home. You only need candy molds.

Pralines. Homemade recipe

Take one150 grams of hazelnuts and almonds, a glass of fine sugar and 10 drops of hazelnut oil. Depending on whether the nuts are peeled or not, the color of the paste will be different - from very light to chocolate or dark caramel. Heat the oven to two hundred degrees. Arrange nuts on a paper-lined baking sheet. Distribute evenly. Leave the nuts in the oven, wait until they acquire a golden hue. In the meantime, take a deep saucepan, preferably with a thick bottom. Put it on the fire, put the nuts there and add a little sugar. It will melt and caramelize. It is advisable to pour it in one spoon at a time and mix the nuts with a spatula in parallel - they should be evenly enveloped in the resulting caramel. On the smallest fire, you need to keep the mixture for up to fifteen minutes. It should take on an amber hue, but not too dark. Spread the mixture on parchment greased with butter. Spread in a thin layer - this must be done quickly before the praline has set. That this happens quickly enough, you will see from your own experience.

After the parchment mixture dries and becomes brittle, it must be broken into pieces. If she had taken one large lump, it would have been much harder to do so. And freezing it in a saucepan is generally irreparable. Pieces of praline need to grind in a blender. Be careful - your technique must have a special function for this to be possible. Otherwise, it can be damaged. This is especially true for coffee grinders: some of them can grind nuts, but with mostStill, it's better not to risk it. Your task is to first grind into flour, and then achieve uniformity. Even, one might say, pasty consistency. To do this, add a few drops of oil.

Chocolate Praline Candies

You will have about thirty sweets. Melt a bar of dark chocolate with half a pack of butter in a water bath. Add 150 grams of cream of maximum fat content. After the mixture has cooled, add the praline paste and pour into molds. After hardening, the sweets can be rolled in waffle crumbs.