Condiment - How to make praline paste recipes
Author: Jolene Hazlett
Hazelnut praline paste is a delicious gluten-free and dairy-free breakfast spread and a base for many different pastries. Use in desserts, chocolate spread, cookies, and more!
How to Make Praline Paste
Caramelized almonds and hazelnuts turned into the most delicious paste! Use in desserts, chocolate spread, cookies, and more!
Provided by: Thomas
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 650 servings
Cuisine: French
Number of ingredients: 5
Provided by: Thomas
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 650 servings
Cuisine: French
Number of ingredients: 5
Ingredients:
- 1 and 2/3 cup raw hazelnuts
- 1 and 1/2 cup raw almonds
- 2 cups white sugar
- 1/4 cup water
- 1/2 vanilla bean
Nutrition:
- Serving Size: 1 tbsp
- Calories: 104 kcal
- Fat: 6.3 g
- Carbohydrate: 11.4 g
- Protein: 2 g
- Sugar: 9.7 g
- Fiber: 1.3 g
- Pre-heat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Spread the almonds and hazelnuts into a single layer on the baking sheet and roast the nuts for 17-18 minutes. Remove from the oven and let cool for at least 10 minutes.
- If using hazelnuts that are not blanched, transfer to a clean towel and rub them to remove most of the skins.
- Add the white sugar and water to a large skillet or saucepan (preferably with a light bottom to see the color of the caramel). Heat over medium heat to melt the sugar. Once it starts to bubble, keep heating until it turns golden brown. You can use a wooden spatula to stir from time to time until the caramel has a light brown color.
- Add the roasted nuts and the vanilla bean to the caramel and stir to coat. Heat for another minute, stirring frequently to coat the nuts with the caramel.
- Transfer to a baking sheet lined with parchment paper, or a slipat, and use a spatula to spread it into an even layer. If there is still melted caramel in the skillet, transfer it over the nuts as well.
- Let cool completely, about 1 hour. Next, break the praline into small chunks to fit it into a food processor or blender. Be careful not to cut yourself with the hard caramel.
- Process for 3-5 minutes, or until the praline nuts turn into a smooth and almost liquid paste. Scrape down the sides if needed. You can stop once it has turned liquid but still has a crunchy texture, or process longer for a very smooth paste.
- Transfer to a clean jar and store at room temperature. Praline will keep for months. If it separates, give it a good stir.
Pâte Praliné Amande or Almond Praline Paste
Making
Pâte Praliné Amande or Almond
Praline Paste
from start to finish. This full on nut flavour is great with ice-cream, mousses, ganaches, on top of panca
Praline Paste, the easy recipe
How to
make praline paste
? Here’s the easy recipe !Ingredients :- 50g (1.7 oz) water- 250g (8.8 oz) caster sugar- 150g (5.3 oz) hazelnut- 150g (5.3 oz) almo
Praline paste
This one of those recipes for which I keep on telling myself 'How did I survive without it?'! I discovered the praline paste, also known as 'praliné' here in France only a few years ago: here it
Yields: 0 servings
Number of ingredients: 4
Yields: 0 servings
Number of ingredients: 4
Ingredients:
- Hazelnuts
- Almonds
- Sugar
- Water
How to cook:
- Place the nuts on an oven pan in a single layer and toast them for 15 minutes at 150°C.
- When you remove the from the oven, rub the hazelnuts and almonds with a clean cloth to remove their skin as much as possible, if present. Let everything cool down at room temperature.
- Heat the sugar and the water in a saucepan on medium heat until it reaches 116°C.
- When the sugar syrup is at 116°C, stir in the almonds and hazelnuts with the help of a wooden spatula
- Make sure to coat all the almonds and hazelnuts in the syrup, which will eventually crystallize: it is normal and it is due to the thermal shock, but keep on stirring constantly on medium-low heat
- The sugar will eventually melt again and become caramel; in these stage never stop stirring to prevent the caramel, almonds and hazelnuts from burning and sticking to the pan. Arrange the caramel-coated dry fruits on a silicon mat (or parchment paper) spread out as much as possible in a single layer. Let cool down at room temperature
- Break the caramel-coated fruits in small pieces with your hands or with a knife (be careful, broken caramel can be sharp!) and place them in a food processor
- Process a few seconds to obtain coarsely-chopped caramelized dry fruits, also known as "pralines"
- Keep on processing for several minutes to obtain a thick but spreadable praline paste. Add a dash of vegetable oil (e.g. hazelnut, peanut...) if the paste is too dense.
Almond Hazelnut Praline Paste (Praliné)
Made from toasted nuts (of your choice) and caramel, praline paste can be enjoyed as a spread. Or used to add an incredible nutty flavor to your desserts.
Provided by: Tanya
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 225 servings
Cuisine: French
Number of ingredients: 3
Provided by: Tanya
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 225 servings
Cuisine: French
Number of ingredients: 3
Ingredients:
- 100 g almonds
- 100 g hazelnuts
- 130 g sugar
How to cook:
- Toasting the nuts
- Preheat the oven 180°C/350°F (conventional setting) and place a rack in the middle of the oven.
- Layer the nuts on a baking sheet lined with parchment paper. Make sure there is enough space between them and they are not on top of each other.
- Bake for about 10 minutes or until fragrant. Give them a stir every now and then to make sure they are evenly baked.
- Remove from the oven and cool completely at room temperature.
- The skin of hazelnuts could impart some bitterness. You can remove it by rubbing them with a kitchen towel. The same process can be repeated for the almonds, although it isn't necessary. Place them back on the parchment paper where you will drizzle the caramel.
- Making the caramel
- In a medium saucepan, heat 1/3 of the sugar on medium heat. Try to spread the sugar in an even layer to avoid burning parts of it.
- When the sugar starts caramelizing, carefully mix it (or shake the pan) without touching the edges of the pan.
- Add the remaining sugar in two additions, making sure it has dissolved before adding more.
- When the color starts changing, you might want to lower your heat as the caramelization happens very quickly at this point. It is ready when the sugar has fully dissolved and the caramel has a golden-brown color. The darker the color of the caramel, the more bitter it will be.
- Drizzle the caramel on the nuts and cool completely.
- Mixing the praline paste
- Break the caramelized nuts into your food chopper. It is better to break them up into small pieces and to add them progressively.
- Keep mixing until the praline paste becomes slightly runny and shiny. This process will take a while, about 20 minutes. If your mixer gets hot at any point, stop mixing and let it rest for 5 minutes.
- Pour into a glass jar and refrigerate.
Hazelnut Praline Paste
Hazelnut praline paste is a delicious gluten-free and dairy-free breakfast spread and a base for many different pastries. It is an easy recipe with a 100% guaranteed result!
Provided by: Irina
Total time: 50 minutes
Yields: 300 servings
Cuisine: French
Number of ingredients: 3
Provided by: Irina
Total time: 50 minutes
Yields: 300 servings
Cuisine: French
Number of ingredients: 3
Ingredients:
- 7 oz (200 g) raw hazelnuts
- 1/2 cup + 4 tsp (130 g) granulated sugar
- 1 pinch of fleur de sel
Nutrition:
- Serving Size: 30 g
- Calories: 174 calories
- Sugar: 13.9 g
- Sodium: 16 mg
- Fat: 12.2 g
- Saturated Fat: 0.9 g
- Carbohydrate: 16.3 g
- Fiber: 1.9 g
- Protein: 3 g
- Cholesterol: 0 mg
- To roast hazelnuts,
- preheat the oven to 300 degrees F/150 degrees C. Spread whole raw hazelnuts in a single layer on a baking sheet and toast for 15 minutes. Remove skins by wrapping warm hazelnuts in a clean kitchen towel (rub vigorously!) and let them sit for 5 to 10 minutes. It is unnecessary to remove all the skins; if there are any pieces of skin left, it is okay. Next, place roasted hazelnuts as a single layer on a sheet pan, a baking tray lined with parchment paper, or a silicone baking mat.
- To make the caramel,
- first, heat a non-stick pan with a heavy bottom over medium-high heat for a few seconds and pour one-third of granulated sugar. Next, Cook over medium heat, swirling and shaking the pan over your stove.
- Once the sugar starts melting, add another third of the sugar and continue to swirl the pan. Do not mix the caramel (when the sugar dissolves) with a spoon or spatula! Add the last third of the sugar and continue to cook. The caramel might look lumpy and grainy with sugar granules, but it will melt at some point. Lower the heat and cook until sugar melts and the caramel gets the golden color while you feel a caramel flavor. The key is swirling the pan while cooking! Add a pinch of salt at the last moment of cooking. Pour the caramel over toasted hazelnuts in a single thin layer and cool completely for about 20 minutes.
- The next step is to break the caramel plate into smaller pieces and place it in the bowl of a food processor. Turn on low speed and get a praline powder first. Then switch to a higher speed and process more until paste forms and it turns into the creamy paste, nut praline.
