ReceptnaptárAlmond pralin powder
Praline powder, or almond caramel powder, is a basic ingredient of French pâtisserie: a fragrant, crunchy powder ground from caramelised almonds, which can be stirred into creams, ice cream, cakes and fillings. The homemade version is far more flavourful than shop-bought praline powder, and it needs just two ingredients.
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Ingredients
Method
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- Heat the oven to 180 °C (fan 160 °C). Toast the almonds on a tray in a single layer for 8-10 minutes, until fragrant and pale brown, stirring once.
- Bring the sugar with the water and salt to the boil in a small, heavy-bottomed pot over medium heat, without stirring, just swirling the pot occasionally.
- When it becomes an amber caramel (about 8-10 minutes, 160-170 °C), take it off the heat at once and add the hot almonds.
- Quickly fold together and pour onto baking paper, spreading it thin. Let it cool completely (about 30 minutes).
- Break it into small pieces by hand or with a rolling pin, then grind it to a fine powder in a food processor or coffee grinder, in short pulses.
- Store in an airtight jar in a dry place.
Source: Wikibooks Cookbook – Pralin (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- When making the caramel, do not stir it and do not leave it unattended. In seconds it goes from amber to burnt. You want a fine golden brown, not dark brown.
- Grind in short bursts, because almonds are oily, and if you run the machine too long it turns into a paste (that is not a mistake either, it is praline paste).
- Store in a dry, cool place. Humidity makes it clump together.
Frequently asked questions
What can it be used for?
To flavour creams, buttercreams, ice cream and whipped cream, as a filling for cakes or sprinkled on top.
Can it be made with other nuts?
Yes, with hazelnuts or walnuts too. Toasted hazelnuts are the basis of the famous gianduja.
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