Ingredients:
200g hazelnuts (or almonds, or a mix of both)200g caster sugar
50ml water
1 pinch of salt (optional, to intensify the flavour)
Instructions:
Preparing the dried fruit:
Preheat the oven to 150°C.
Spread the hazelnuts (or almonds) on a baking tray and roast in the oven for about 10-15 minutes, until golden and fragrant. This step helps develop the flavour of the dried fruit.
If using hazelnuts with their skins, rub them in a clean tea towel after roasting to remove as much of the skin as possible.
Spread the hazelnuts (or almonds) on a baking tray and roast in the oven for about 10-15 minutes, until golden and fragrant. This step helps develop the flavour of the dried fruit.
If using hazelnuts with their skins, rub them in a clean tea towel after roasting to remove as much of the skin as possible.
Preparing the caramel:
In a saucepan, pour the sugar and water, then heat over medium heat without stirring, until you have an amber caramel. You can gently turn the pan to homogenize the cooking, but avoid stirring with a spoon so as not to crystallize the sugar.
When the caramel has a nice golden color, remove from the heat.
In a saucepan, pour the sugar and water, then heat over medium heat without stirring, until you have an amber caramel. You can gently turn the pan to homogenize the cooking, but avoid stirring with a spoon so as not to crystallize the sugar.
When the caramel has a nice golden color, remove from the heat.
Coating the dried fruits:
Immediately add the roasted hazelnuts or almonds to the caramel. Stir quickly to coat them well.
Pour the caramelized dried fruits onto a baking sheet covered with parchment paper and let cool completely.
Immediately add the roasted hazelnuts or almonds to the caramel. Stir quickly to coat them well.
Pour the caramelized dried fruits onto a baking sheet covered with parchment paper and let cool completely.
Mix the praline:
Once the caramel has hardened, break the pieces into small pieces and put them in a blender.
Mix at full power in short pulses. The mixture will first become a powder (praline), then by continuing to mix, the oils from the dried fruits will be released, and the mixture will transform into a smooth and creamy paste: the praline.
This can take 5 to 10 minutes, depending on the power of your blender.
Storage:
The praline can be stored in an airtight jar at room temperature or in the refrigerator. It keeps for several weeks.
In pastries: Praline is perfect for filling macaroons, éclairs, or for incorporating into mousses or creams.
For ganaches: It can be added to a chocolate ganache for an intense hazelnut flavor.
Once the caramel has hardened, break the pieces into small pieces and put them in a blender.
Mix at full power in short pulses. The mixture will first become a powder (praline), then by continuing to mix, the oils from the dried fruits will be released, and the mixture will transform into a smooth and creamy paste: the praline.
This can take 5 to 10 minutes, depending on the power of your blender.
Storage:
The praline can be stored in an airtight jar at room temperature or in the refrigerator. It keeps for several weeks.
History of praline:
Pralines from Belgium are also known as " Belgian chocolates", "Belgian chocolate fondants" and "chocolate bonbons" in English-speaking countries — cases of chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre.
Jean Neuhaus was a Swiss with Italian roots. When he arrived in Switzerland, Jean's family changed its name from "Casanova" to "Neuhaus". He wanted to become a doctor to help people and so he went to study medicine in Grenoble. He failed mainly because the sight of blood made him feel ill. He then moved to Brussels in 1857. he opened a pharmacy in the Queen's Gallery. To tempt his customers, Neuhaus covered his medicines with a fine layer of chocolate. (a spoonful of sugar) His grandson Jean Neuhaus II, introduced chocolate pralines as a chocolatier, in 1912 and the rest is history as they say.
Today there are lots of different types and shapes: mostly consisting of a chocolate shell with a softer filling sometimes layered. Confusion arises over the use of the word praline in Belgium it can refer to a traditional praline filling common acrosss Europe caramelised hazelnuts or almonds ground into a paste, sometimes with condensed milk or cream described as praliné. Both are amazing.
In 1915, Louise Agostini, Jean Neuhaus Jr.'s wife, invented an elegant gift box to protect and present the chocolates. The ballotin has gone on to be a standard in chocolate packaging.
In the 19th century French settlers brought a recipe to Louisiana, where both sugar cane and pecan trees were plentiful. New Orleans, emancipated black women substituted pecans for almonds, added cream to thicken the confection, and thus created what became known throughout the American South as the praline.
Pralines have a creamy consistency, similar to fudge. They are usually made by combining sugar, butter, cream or buttermilk, and pecans in a pot over medium-high heat, and stirring constantly until most of the water has evaporated and it has reached a thick texture with a brown colour. This is then usually dropped by spoon onto wax paper or aluminium foil greased with butter, and cooled.
Use of praline:In pastries: Praline is perfect for filling macaroons, éclairs, or for incorporating into mousses or creams.
For ganaches: It can be added to a chocolate ganache for an intense hazelnut flavor.
As a spread: Praline can also be enjoyed as is, like a homemade spread.
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