Homemade Praliné Paste
If you follow me you probably know that praliné is one of my favorite ingredients. If you started following right now you are probably wondering what is praliné? During our culinary tours, as I begin to explain about the word Praliné, many confuse it with the word Praline,sometimes attributed to chocolates with different fillings.
Praliné is a paste made from caramelized nuts that are ground to a smooth liquid mass, or with small pieces of caramel that aren’t ground to the end. The most known praliné is the one based on hazelnuts or almonds or almonds and hazelnuts together, but basically any nut that’s caramelized and ground will be called praliné. For example, pistachio praliné, peanut praliné, pecan praliné, etc.
In French the word Praline (in the past Prasline) actually refers to one stage before the Praliné, i.e. caramelized almonds or nuts (usually hazelnut). The powder made by grinding up such caramel-coated nuts is called Pralin.
In Belgium pralines are also known as Belgian chocolates, which are chocolates in many types and shapes, nearly always containing a chocolate shell with a softer filling.
French pastry chefs and chocolatiers use praliné as one of the basic ingredients in their desserts or chocolates. In almost every chocolate or desserts collection you can find at least one product with a praliné. The praliné can be purchased from the leading chocolate companies and of course it can also be produced in an artisanal way.
Praliné is a multi-seasonal ingredient but it’s usually used in autumn and winter desserts, due to its sweetness and fat percentage. You can make sandwich cookies with it, spread it on a brioche or a croissant, combine it as a layer in a tart, in a dessert and even in donuts it can be wonderful.
In my opinion it can be eaten any season and if you’re a praliné lover like me, here’s a homemade praliné recipe that’s so easy to make. Everyone needs a jar of praliné at home 🙂
Almond and Hazelnut Praliné Paste
300-330ml jar
Ingredients
130g whole unpeeled hazelnuts
130g almonds
160g caster sugar
5g Fleur-de-Sel or pinch of salt
Preparation
1. Preheat the oven to 160 degrees Celsius. Place the hazelnuts and the almonds on a lined baking tray and roast in the oven for 20-25 minutes, let cool. I love to leave the hazelnuts unpeeled.
2. Caramel: In a medium heavy-duty saucepan heat sugar, until it melts into a brown amber-colored liquid. Pour the caramel on a parchment paper, sprinkle with salt and let cool. Break the caramel into pieces, be careful not to get cut.
3. Prepare praliné paste: Transfer the hazelnuts, the almonds and the caramel pieces to a food processor, grind until a fairly smooth, buttery paste forms. This process can take a few minutes, make sure you stop the processor every so often to scrape down the sides.
4. Pour the praliné into a clean jar and keep at room temperature for about 3 weeks (you can keep it in the fridge for more than a month).
Spread on various breads, brioches, croissants (after baking), cookies, ice cream, crepes, pancakes and most importantly – eat it with a spoon!
Bon-Appétit
Sharon
FAQs
Hazelnut praline paste is an originally French spread made from hazelnuts and caramel. In my recipe, I use toasted and de-skinned hazelnuts, and a “wet caramel” where the sugar is cooked with a few tablespoons of water until caramelised to a deep amber colour.
What is the difference between praline and paste? ›
Praliné is a nut-based paste used widely in pastry-making. It's not to be confused with praline, which is a candy coated with caramelized sugar.
How to make praline pistachio? ›
Spread pistachios on a baking paper lined tray. Heat caster sugar in a frying pan over a medium heat for 2-3 mins until sugar dissolves and turns to golden toffee. Shake pan occasionally (don't stir or it will crystallise). Pour toffee over nuts and allow to set.
What type of nut is a praline? ›
Pralines (US: /ˈpreɪliːn/; New Orleans, Cajun, and UK: /ˈprɑːliːn/) are confections containing nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient. American pralines cooling on a marble slab.
What to use instead of praline paste? ›
Most people would probably substitute Nutella or skip the praline paste altogether, but I have a deep love of the stuff.
What are French pralines made of? ›
The French version of praline chocolate is made with a combination of ground almonds and sugar that is cooked until it forms a smooth, creamy paste. This paste is then used as a filling for chocolates, which are often coated in milk or dark chocolate.
Why are my pralines sticky? ›
If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky. Work quickly to drop heaping tablespoons of pecan praline mixture onto the parchment paper-lined baking sheet. I find that it works best to use a cookie dough scoop.
Why are my pralines gritty? ›
Avoid The Humidity
Plan to make your pralines on a cool, dry day. If it's humid or rainy, as it was the first time I made pralines, the candy might end up with a more sugary, grainy texture.
Is marzipan the same as praline? ›
praline, in French confectionery, a cooked mixture of sugar, nuts, and vanilla, often ground to a paste for use as a pastry or candy filling, analogous to marzipan; also, a sugar-coated almond or other nutmeat. In the cookery of the American South, the term denotes a candy of sugared pecan meats or coconut.
What causes pralines not to harden? ›
The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.
Just make sure you buy your nuts raw and not already roasted. The main reason for that is that we will cook the nuts in a pan for 10-15 min. If you do this with roasted nuts, they will end up being over-roasted and your praline will taste very bitter.
How long do homemade pralines last? ›
Allow the pralines to cool completely, then store between layers of waxed paper in an airtight container. They will keep at room temperature, stored in a cool and dry place, for at least five days or longer. Pralines ship very well, so they make a good care package gift!
What is the main ingredient of praline? ›
American praline: a creamy, fudge-like confection featuring a cluster of pecans coated with a caramelized mixture of brown sugar, granulated sugar, cream (or milk or evaporated milk) and butter. Though pralines are popular across the Southern U.S., they're most often recognized as a New Orleans specialty.
Is praline healthy? ›
Praline pecans are also a healthy addition as pecans contain vitamins and minerals, and are also free from cholesterol so you can much on them without worry.
Is Ferrero Rocher A praline? ›
Ferrero Rocher is a multisensorial experience that starts from the first sight of the pack and builds up to a delicious taste experience. With its unique multi-layered praline and exquisite gold foil packaging, it's a chocolate that truly helps you get wrapped up in the moment.
What does praline consist of? ›
praline, in French confectionery, a cooked mixture of sugar, nuts, and vanilla, often ground to a paste for use as a pastry or candy filling, analogous to marzipan; also, a sugar-coated almond or other nutmeat.
What are the ingredients in Callebaut praline paste? ›
Suitable for vegetarians and coeliacs. Ingredients: HAZELNUTS (50%), Sugar, SOYA Lecithin.
What is praline sauce made of? ›
In a small saucepan over low heat, combine brown sugar, evaporated milk, and butter. Cook and stir sauce until it is smooth and syrupy, about 5 minutes. If it seems lumpy at all, strain through a mesh sieve. Stir in vanilla extract and pecans.
What is the difference between marzipan and praline? ›
Pralines can also be chocolate cookies that contain the ground powder or nuts, and are usually very thin and crispy. Marzipan is made of sugar or honey and almond meal, or ground almonds made into a paste, with flavors sometimes augmented with almond oil or extract.
If you follow me you probably know that praliné is one of my favorite ingredients. If you started following right now you are probably wondering what is praliné? During our culinary tours, as I begin to explain about the word Praliné, many confuse it with the word Praline,sometimes attributed to chocolates with different fillings.
Praliné is a paste made from caramelized nuts that are ground to a smooth liquid mass, or with small pieces of caramel that aren’t ground to the end. The most known praliné is the one based on hazelnuts or almonds or almonds and hazelnuts together, but basically any nut that’s caramelized and ground will be called praliné. For example, pistachio praliné, peanut praliné, pecan praliné, etc.
In French the word Praline (in the past Prasline) actually refers to one stage before the Praliné, i.e. caramelized almonds or nuts (usually hazelnut). The powder made by grinding up such caramel-coated nuts is called Pralin.
In Belgium pralines are also known as Belgian chocolates, which are chocolates in many types and shapes, nearly always containing a chocolate shell with a softer filling.
French pastry chefs and chocolatiers use praliné as one of the basic ingredients in their desserts or chocolates. In almost every chocolate or desserts collection you can find at least one product with a praliné. The praliné can be purchased from the leading chocolate companies and of course it can also be produced in an artisanal way.
Praliné is a multi-seasonal ingredient but it’s usually used in autumn and winter desserts, due to its sweetness and fat percentage. You can make sandwich cookies with it, spread it on a brioche or a croissant, combine it as a layer in a tart, in a dessert and even in donuts it can be wonderful.
In my opinion it can be eaten any season and if you’re a praliné lover like me, here’s a homemade praliné recipe that’s so easy to make. Everyone needs a jar of praliné at home 🙂
