Praline paste

Praline paste

By
From
A la Mere de Famille
Makes
500 g
Prep
60 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
250g almonds or hazelnuts, or a mixture of both
250g caster sugar

Equipment

Quantity Ingredient
sugar thermometer
silicone mat

Method

  1. Roasting the nuts

    Preheat the oven to 160°C. Place the nuts on a baking tray and roast for 10 minutes. Remove from the oven, allow to cool, then rub the nuts between your hands to remove the skins.
  2. Making the caramel

    Put a thin layer of sugar in the bottom of a saucepan. Over a medium heat, the sugar will melt and start to caramelise. Gradually add the rest of the sugar — don’t add too much at once because this might result in lumps of unmelted sugar. Remove from the heat when it is a dark brown colour. Watch the strength of the heat because caramel changes colour very quickly. Add the roasted nuts and stir to combine. Turn the caramel out onto a silicone mat and allow to cool to room temperature.
  3. Processing

    Break the caramel into small pieces. Place in a food processor and process to a powder — the powder will heat up and the oils contained in the nuts will be released, slowly forming a praline paste. It is best to process the caramel pieces in several batches so you don’t overheat the motor of your food processor.
  4. The praline paste can be stored in an airtight container at 18°C, away from moisture. If the praline paste is stored for too long, the oil will rise to the surface; you will need to process it again before using. This praline paste is used as a base for a variety of chocolates. It can also be used to flavour creams and ice-creams …

Variation:

  • You can use other nuts to make the praline paste — try using walnuts, pistachio nuts or cashews. You can also add coffee or spices during cooking to make flavoured praline pastes.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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