Praline / Pralin

I like the idea of making something that can last for months in my fridge, and that I can use it later on to flavor my desserts and sweet cravings.

It has been quite a while since my last “Basics” post. And I know we are not even Friday, but I wanted to share with you this basic recipe that will add a nutty, rich touch to your custards, ice creams, cakes or butter creams.

Praline is a nougatine (caramelized sugar and nuts) ground to a paste. The nuts are usually almonds or hazelnuts, or a mix of both. In Louisiana and Texas, pecans are almost always used.
Praline is obtained by using a special machine that crushes and reduces the cold nougatine mixture, in the process of which some of the essential oils from the almonds are extracted. A food processor doesn’t achieve the exact effect but creates good enough reproduction.

The word praline can vary from a country to another. It can refer to the praline candy that is most popular in New Orleans (made with nuts sugar and cream) or to the praline paste (pictured above) or to the praline coated nuts that are served to my father on every New Year’s Eve.

Praline Paste

Recipe: Adapted from here
- ¾ cup sugar
- 3 tbsp water
- ½ cup oven-browned hazelnuts with skin
- ½ cup oven-browned almonds with skins
- 1 ½ tsp almond or peanut oil

Place the nuts on a tray and roast in a preheated 350F oven until golden brown. Place the sugar in a heavy saucepan and mix in the water. Stir this just once then place on the stove. Cook on medium-high heat until it turns into a nice golden caramel color. Oil a cookie sheet lightly and set aside. Add the nuts to the caramel, carefully remove from the stove and shake gently to mix well. Pour the mixture on top of the oiled cookie sheet. Let cool until hard and brittle. At this point with call it nougatine (brittle) and you can break it and store it in an airtight container in the fridge for and kept for months, using to decorate custards and ice cream.
To continue with the praline recipe (you’re not lost, aren’t you?) break the brittle in a mortar into large crumbs. Place them in the food processor and powder for 1 minute. It should begin to look crumbly and soft and slightly sticks to the sides of the food processor. Add the oil and blend for another 2 to 3 minutes, stopping the machine every 20 or 30 seconds until it looks pasty and slightly wet. Place in a jar in the refrigerator and keep for months, using it to flavor ice creams, chocolate truffles, custards and butter creams.

Pralin

In francais please: Adaptée d’ici
- 175 ml sucre
- 3 c.s d’eau
- 100 ml noisettes avec leur peau, grillées
- 100 ml amandes avec leur peau, grillées
- 1 ½ c.c d’huile d’amande ou d’arachide

Préchauffer le four à 180C. Mettre noisettes et amandes dans une plaque de cuisson et faites griller jusqu’à ce qu’elles deviennent dorées. Mettre le sucre et l’eau dans une casserole à fond épais. Mélanger une fois et faites cuire sur feu moyen jusqu’à une belle caramélisation. Ajouter les noisettes et amandes grillées au caramel et mélanger doucement afin que le mélange soit homogene. Verser sur une plaque de cuisson huilée et laisser refroidir et durcir. A ce stage, on l’apelle nougatine, et vous pouvez la briser et la mettre dans un bocal à fermeture hérmétique au frigo. Elle peut se garder pendant des mois, et l’utiliser pour décorer crème glacée au pralin et flans.
Pour continuer avec la recette du pralin (vous me suivez toujours?) mettre la nougatine dans un mortier et réduire en une poudre grossiere. Verser la poudre dans un robot ménager et réduire en une poudre fine et réguliere. Ajouter l’huile d’amande ou d’arachide et continuer a mixer pendant 2 a 3 minutes, en arrétant le robot chaque 20 ou 30 secondes jusqu’à ce que le mélange ressemble à une pâte souple. Le pralin se garde au frigo dans un bocal à fermeture hermetique pendant des mois. Vous pouvez l’utiliser pour parfumer vos crème glacées, flans, crème au beurre et truffes au chocolat.