Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
Those with a sweet tooth will be interested to know the history of the filling, which is often used in chocolates. Praline is a thick paste made from nuts. The delicacy has interesting story, thanks to which it got its name. Although it may not seem true, pralines are very easy to make at home if you have everything on hand. necessary ingredients and a powerful blender.
The history of pralines goes back to the 17th century. An ambassador from France named Plessis-Pralin wanted to please King Louis XIV with something sweet and asked his personal chef to prepare something special. As the legend goes, a young culinary apprentice accidentally spilled almonds, and the cook, out of anger, poured sugar syrup on the nuts. We had to serve what came out, and the almonds in sugar syrup exceeded all expectations. The cook at that moment could not even imagine that the sweet would be named after him, and the recipe would be distributed throughout the world.
The original composition included only three ingredients: almonds, chocolate and burnt sugar. In appearance, the product is a thick mixture. In modern cooking, pralines are used to create sweets, decorate cakes, and custard pastries. The recipe has changed over time and travel around the globe, and this sweet is prepared with the addition of halva, cream, coffee, and seeds. Energy value this delicious pasta high, so you shouldn’t overuse praline.
250 years after its accidental invention, the sweetness was embodied in the form of candies, the author of which was the pharmacist Neuhaus, who sold chocolate. At the beginning of the twentieth century, he came up with the idea of pouring praline into a chocolate glass. This is how praline candies in a chocolate shell were born, which won the love of sweet tooths around the world. In Germany and Switzerland, this type of sweets is still the most popular and is produced on an industrial scale. Today you can see a huge selection of sweets with fillings made from various nuts, sugar and chocolate.
You can make praline yourself at home. This does not require special cooking knowledge, but only the availability of the necessary components and a little time. The finished product can be used to make sweets and cakes. If you shape the paste and cool it in the freezer, you can serve it like praline sweets. You can use muffin or ice molds for this. How to make nut praline?
There are a lot of nut butter recipes that confectioners from all over the world turn to. Essentially they represent the same process, but various additives (marzipan crumbs, lemon zest, honey and others) make each finished filling different from the other. If you want to pamper yourself and your loved ones with natural sweets, then prepare pralines according to one of the suggested recipes.
The classic recipe is the basis for all other varieties of pralines. If you have learned how to prepare sweets in this way, then you can safely start experimenting and add new ingredients to the resulting mixture: liqueur, berries, caramel crumbs, getting new taste. Mix the nuts together. Use only odorless vegetable oil, otherwise you may spoil the finished product with an unpleasant aftertaste.
Ingredients:
Cooking method:
Praline with chocolate is an ideal treat for guests and just for the whole family. You can use absolutely any chocolate: milk, white, dark, bitter - it all depends on your preferences. It is advisable to buy not a confectionery bar for cooking, but real chocolate premium quality, which will melt evenly and have a rich taste.
Ingredients:
Cooking method:
Hazelnut praline is very tasty. If you add melted chocolate to it, it will look like everyone's favorite Nutella spread. You can make chocolates from it, eat it as a complete delicacy, or coat cake layers instead of cream. The balls sprinkled with coconut or natural cocoa are especially tasty. You will need a blender or food processor to thoroughly grind the hazelnuts into flour and then process them into a sticky paste.
Ingredients:
Cooking method:
Almond praline is a great addition to any dessert. This paste can even be spread on hot toast and served for breakfast. It's easy to prepare, but it turns out very tasty. To prepare, you need a good powerful blender or food processor or chopper, because almonds are much tougher than other fruits. You can't do without a kitchen helper here!
Ingredients:
Cooking method:
Ingredients:
Cooking method:
If you want to surprise your loved ones with a very tasty and... unusual dessert, then you will like the mousse recipe chocolate cake. It is done in several steps and requires a lot of your time, but the result will exceed all your expectations. Pralines for the cake can be prepared during the entire process, or you can use ready-made ones. Use only 33% fat cream, otherwise your other cream may simply not whip up.
Ingredients:
for biscuit
for praline layer
for chocolate mousse
for glaze
Cooking method:
Making nut praline is not difficult, but some recommendations should not be ignored:
Discuss
Praline - what is it, recipes for nut filling
If you dream of a sweet dessert with a delicate nutty taste, then a cake or pastry with a praline layer is ideal for you. Let's look at what it is, how to make praline for a cake, and the recipes for this delicacy.
Praline dessert is a sweet mixture of small fried pieces of nuts mixed with caramel crumbs. Confectioners fill creams for cakes, tube-shaped cakes, chocolates and other sweets with this sugar mass. Pralines can also be used as decoration or as a separate pasty dish, from which you can make sweet sandwiches and sweeten your life with a delicious dessert.
The new sweet was created in the 17th century; it was supposed to be a present for King Louis XIV, but was originally conceived as a completely different dish. Due to the mistake of a young cook who scattered the nuts and spilled hot sugar on them, a new masterpiece of sweet cooking was born.
Many people liked the new dish, and at first the dessert was considered an independent sweet, and not a filling or layer. Burnt praline was poured on top sugar syrup, the recipe was slightly different from the modern one - the required ingredients were chocolate chips, honey, and the base was almonds.
Nowadays, there are a great many variations of this dish, and mostly pralines can be found as a filling or layer for other desserts, mostly in candies. However, this sweet can be prepared at home and used for homemade cakes.
One of basic recipes praline has a base of hazelnuts and granulated sugar, which are taken in a 1:1 ratio. In order for the dessert to turn out rich pleasant taste, for its preparation it is necessary to use only the highest quality nuts.
To prepare praline, if you bought hazelnuts in shell, then first of all free the kernel from the shell. To do this, you can use a special nut cracker, garlic crusher, hammer and other convenient tools.
To make it easier to peel the shells, warm the nuts a little in the oven. This will make the peel more pliable and easier to separate from the kernel.
Also, to prepare praline, the nut kernel itself will need to be peeled from the dark skin. To do this, the hazelnuts, along with a small amount of oil and salt, need to be calcined in a frying pan, and then the husk will easily separate from the nut at the slightest impact.
If you have already purchased peeled hazelnuts, then you can skip all the above procedures, but still fry a few kernels in a dry frying pan or in the oven. This way the nuts better reveal their taste and aroma.
The next step in making praline is caramelizing the sugar. To do this, heat the granulated sugar in a saucepan until it becomes caramel. Initially, you can add just a little water to make the process go faster, but do not overdo it, otherwise you will end up with a syrup rather than a thick, viscous texture. And most importantly, do not overheat the finished caramel, otherwise it will taste unpleasant.
Next steps:
This is how, according to the European recipe, the classic independent dessert praline is prepared. You can use it as a spread, filling, or simply enjoy the sweetness as a snack with tea or coffee.
But the classic recipe can be slightly complicated by adding melted dark chocolate or thick, fatty, pre-whipped cream at the final stage. This way you will get a delicate nut cream that can be used as a layer for sponge cakes or shortbread, for preparing the Praline cake.
In order for homemade praline not to lose its original taste properties for as long as possible, it is necessary to place it in a special vacuum container or cover it with cling film, and then wrap it tightly in foil. The dessert should be stored in the refrigerator or other cool place for no more than ten days.
French pastry chefs are convinced that the classic and correct version of the dessert is made from peeled and toasted almonds, as was done in the 17th century. The preparation technology is essentially no different from hazelnut praline. Also roast the nuts, peel, caramelize and grind.
When making almond praline, it can be difficult to peel the skin. In order to get rid of it, you need to pour boiling water over the almonds several times, then the peel itself will begin to separate from the kernel.
Pistachio praline is perfect not only as a filling for chocolates, but also as an ingredient in confectionery sauces. Pistachios give the dessert not only a spicy nutty taste, but also an unusual greenish color.
The main difference when making pistachio praline is that the nut kernels do not need to be roasted, and before caramelization they must first be chopped into small crumbs.
This dessert is prepared not from fresh whole nuts, but from pre-dried coconut flakes(preferably natural, without adding food coloring). It is not fried, but immediately mixed with the right ingredients– caramel, cocoa butter, melted chocolate, honey, condensed milk and so on. Also, sometimes, in addition to nuts, crushed waffles, cookies and other crispy ingredients can be added to this mixture.
According to the technology for preparing classic praline, this dessert is often prepared from peanuts, walnut, cashews, and also from a mix of different nuts. Pralines can also be made from sunflower or sesame seeds. This dessert is most often called kozinak.
Remember that praline is a rather high-calorie sweet (approximately 550 kcal). It contains a large amount of fats and carbohydrates, so you shouldn’t lean on it too much if you want to maintain a slim figure.
When making pralines, you can vary the degree of chopping of the nut-caramel mixture based on your tastes and goals. Some people like to crunch with small pieces of sugar nuts in wafer rolls, while others want to get the most delicate, homogeneous nut cream for an airy sponge cake.
You can also select nuts based on your preferences. Praline is generally a dessert variation and more of a cooking technology than a dish with a specific strict list of ingredients.
You can also choose any method of consuming caramelized nut paste. Make sweets or cakes out of it, spread it on bread in the morning, eat it with a spoon when you suddenly want something sweet. In any case, praline will give you pleasure and lift your spirits.
Every sweet lover is familiar with the delicious and a delicate delicacy- praline. It is used as a filling for sweets, cakes, or ice cream is made with it. Let's share the best recipes praline for making at home.
Today everyone knows what praline is in candy or cake - it is a sweet caramel-nut paste. And originally it was a delicacy of kings - candied nuts. The author of this creation was the head chef of the Duke of Plessis - Praline. The nobleman wanted to please Louis XIV with an exquisite dessert and gave orders to his cook.
According to legend, the cook's assistant accidentally scattered almonds onto a baking sheet. And the cook, in a fit of anger, poured hot sugar syrup on it. The result of a culinary incident was almond praline. The king liked the new dish so much that he ordered it to be prepared at court. The new product was named after the duke who pleased Louis.
Once upon a time in Belgium and France, praline was the name given to hazelnuts drenched in syrup. The confectioners carefully dipped each nut into the sweet mixture. Each pastry chef made his own adjustments to the recipe to attract customers.
The recipe was brought to America by settlers from Europe. But the Americans, with their characteristic entrepreneurial spirit, replaced almonds with pecans that grew in their region. Confectioners came up with the idea of crushing the nut and mixing it with cream. This composition could be used as a filling for a variety of sweets and cakes.
Today, almost all over the world, praline is called not a separate delicacy, but a filling and decoration for cakes and pastries, which is made from chopped almonds, hazelnuts and other nuts, filled with caramel.
Making nut praline is a simple process, but it requires some skill and accuracy. Modern confectioners offer many options for exquisite nut delicacies, which use different varieties of nuts. Chocolate, candied fruits, and halva can be used as additions.
The main rule is that nuts and sugar are always taken in equal proportions.
Ready-made nut praline can be stored for no more than three days.
The product can be served as candy own production or grind in a coffee grinder for use in other recipes. They decorate cakes and add them to ice cream and other desserts.
Preparation will take at least 30 minutes.
This paste can also be prepared using children's party and to a banquet for adults. Instead of coffee, you can use cocoa; almonds can be replaced with other nuts. It will outshine even a birthday cake.
The main feature of the recipe is the use of a nut mixture, and not individual varieties. If desired, you can use any ratio of nuts or make just pistachio or hazelnut praline. The cooking technology will remain unchanged.
Praline cream can be used to enhance any cake. This filling will add a refined flavor note.
Calories: Not specified
Cooking time: Not specified
I just can't wait to teach you how to cook... tasty addition for your favorite ones - praline. The recipe is quite simple, as are the ingredients themselves. You can make delicious nut-caramel crumbs from any nuts and sugar. An incomparable delicacy that you simply cannot help but like.
Ingredients:
- assorted nuts or one type of nuts – 100 g;
- granulated sugar – 100 g;
- lemon juice - from a quarter of a small lemon;
- a little vegetable oil (for greasing the paper or mold).
Recipe with photos step by step:
1. A very tasty homemade praline is made from assorted nuts. But if you have a specific type of nuts on hand, then you don’t have to buy assorted ones. If there are several types, use them too. As an experiment, you can also add a handful of sunflower seeds or sesame seeds to the dessert. It will turn out very tasty. In general, you can use any nuts: from the usual and budget peanuts to more expensive pine nuts. Almonds, hazelnuts, walnuts or even apricot kernels You can and even need to add it in small quantities. If the nuts are in shell or unshelled, this needs to be corrected. Then carefully inspect the nut kernels for small shells that could spoil the impression of the dessert. 
2. Pour the nuts into a heat-resistant form and dry in the microwave or oven, stirring occasionally. If the nuts are already shelled and roasted, skip this step. 
3. Take a baking sheet, a large heat-resistant form or plate, grease it vegetable oil odorless. Lay out the nuts. There is no need to grind them, since the praline will then be ground in a blender. 
4. Now prepare the caramel. This can be done in several ways. This is one of the simplest. Pour sugar into the pan. Try to make its layer as thin as possible. It is advisable to use dishes with a thick bottom so that the heat from the fire is evenly distributed throughout the sugar and the caramel does not burn. The fire should be of medium intensity. Don't interfere. Wait until most of the sugar becomes liquid, then you can stir and add lemon juice. Cook the caramel until it turns light brown (amber in color). 
5. Then pour hot caramel over the nuts. Work very carefully, as even a small drop of hot caramel can cause burns. Set the container with the future praline aside so that it cools and hardens. 
6. Carefully remove the praline from the plate or baking sheet. If it doesn't come off in one piece, that's okay. And grind in a blender or food processor until fine crumbs.
The praline is ready! You can use it to make desserts, sweets, sprinkle it on cakes or ice cream.
It will be even tastier and more beautiful if you sprinkle it with praline.
Bon appetit!
Hello my friends! After a slight stagnation associated with offline orders, I have again come to please you with a new and very useful household product - pralines - with step by step recipe and an explanation for newcomers - what it is and what it is eaten with.
It seems to me that it’s no secret to anyone how much I love nuts. If I have nuts in the house, I won't stop until I've eaten them all. Therefore, I try to buy nuts only in those quantities that I need for one use or another.
In the modern sense, it is a sweet soft paste made from any caramelized nuts: almonds, hazelnuts, walnuts, peanuts, etc., or mixtures thereof, and ground until the nut oils are released, due to which the mass acquires a homogeneous, smooth, pasty consistency.
There are many ways to caramelize nuts. If you stick to classic recipe praline, then the nuts need to be heated in a saucepan along with sugar with constant stirring until the sugar is completely dissolved and it turns into caramel (the sugar acquires a rich amber color). Liquid caramel envelops the nuts and, after cooling, turns into a solid form. The cooled nuts in caramel are thoroughly ground in a blender to a paste.
The ratio of nuts to sugar can also vary. I like pralines with a roughly equal ratio of sugar to nuts.
Methods of application this exquisite French dessert great multitude.
To begin with, you can simply spread it on a fresh slice of French baguette or croissant, for example, and enjoy it at breakfast with a cup of aromatic latte.
Secondly, (which is especially important today, because Maslenitsa), serve praline for pancakes or pancakes accompanied by slices of banana, blueberry, blackberry, etc.
Well, and finally, almost no Paris-Brest, macaron, or macaron can do without nut praline. chocolate candy etc. etc. In a word, pralines are now at the peak of confectionery fashion.
And the preparation is surprisingly simple.
My favorite praline is hazelnut. And almonds are added here in order to soften the very rich taste of hazelnuts. You can make praline from 100% hazelnuts, but such praline will be a little bitter.
Using a similar principle, we prepare pralines with any other nuts, varying the proportions to suit your taste.
I hope this one wonderful recipe will be useful to you in the household and your desserts will become more refined and French)).
And I say goodbye until we meet again.
Olya Athenskaya.
Helping you bake better.
