Quite a few recipes on my “to-do list” require praline or praline paste. Praline paste is quite easily available online in the UK but are either expensive when sold in small quantities or available in industrial size quantities so I’ve decided to make a batch from scratch.
Roasted hazelnuts
The term praline is loosely used to describe a wide range of things and even the definition in Larousse Gastronomique references multiple uses. Here is the definition according to Larousse Gastronomique:
Praline is traditionally a confection consisting of almonds coated with caramelised sugar. The granulated appearance results from the technique used in its manufacture: the almonds are heated in sugar syrup to the hard crack stage so that crystals form around the nut. The almond is coated several times with sugar syrup, the last coating being coloured and flavoured.
In modern culinary use, the term refers to almonds coated with caramel, or cooked with sugar until caramelised and set in a thin layer on a baking sheet It is used in patisserie and confectionery, for flavouring creams and ice creams, and for filling sweets and chocolates.
Praliné is a delicate filling for sweets (candies) or chocolates, consisting of lightly roasted almonds or hazelnuts mixed with sugar, then crushed with cocoa or cocoa butter.
I’m after its modern culinary use which is highlighted in red and am going a step further and making it into a paste.
Recipe:
100g peeled hazelnut, roasted
50g blanched almonds, roasted
150g caster sugar
60g water
Method:
- Skin and toast hazelnuts and almonds. See my tip on how to peel hazelnuts
- Prepare a large baking tray and line with baking paper.
- Put sugar and water into a saucepan over medium heat. Stir only until sugar dissolves, STOP STIRRING and bring to a boil.
Ensure all sugar is dissolved - I actually swirl the pan to dissolve the sugar rather than stir as you have less to wash up after but do whatever floats your boat.
- Wash down the sides of the pan occasionally with a pastry brush dipped in water to prevent any crystals from forming.
- Watch sugar like a hawk when it begins to colour, for praline it should be a deep golden brown (similar to the colour of regular honey). It’s important to get the right amount of caramelisation. Too early, the pale mixture will not have the desired flavour and too late, the dark mixture will impart a burnt smell.
Sugar begins to colour and caramelise at 160C. I don't usually use a thermometer for this but have included it here for your reference. Sugar is at 166C in this pic.
- Just before desired colour is achieved, tip the nuts into the pan and quickly swirl them around to coat with caramel and pour caramel nut mixture onto the baking paper lined baking tray. Work quickly, addition of nuts to caramel will reduce the temperature and sugar will start to set.
Praline
- Leave to cool and set completely
- Break into large chunks and finely crush until it reaches a paste using a food processor or pestle and mortar.
Crushed praline - stop here if you want this still with a bit of crunch.
Praline paste
Notes:
- See my earlier tip on how to easily skin and toast hazelnuts
- Maintain the 1:1 nut to sugar ratio but feel free to change the hazelnut to almond ratio. E.g. use 75g hazelnuts and 75g almonds. I prefer a slightly stronger hazelnut flavour so kept a higher hazelnut to almond ratio.
- I used a food processor to blend it to a fine powder (when the mixture collects on the sides of the food processor) and then used the pestle and mortar to get the silky smooth texture.
- The texture is smooth but the professional brand praline paste I used previously had a denser texture although that maybe due to the separation of the oil from the mixture.
- Store in an airtight container in the fridge
- P/S: Make a larger quantity than you require for your recipe, it smells so good that I kept eating it on its own.
- If I have any leftovers, I will experiment with adding cocoa or dark chocolate and post the results.
beam me up, biscotti! 