{"id":4537,"date":"2014-11-28T00:27:14","date_gmt":"2014-11-27T23:27:14","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=4537"},"modified":"2018-01-02T13:09:58","modified_gmt":"2018-01-02T12:09:58","slug":"recipe-praline-paste","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/creams-custards-sauces\/recipe-praline-paste","title":{"rendered":"Recipe: Praline paste"},"content":{"rendered":"<p>This one of those <strong>recipes<\/strong> for which I keep on telling myself &#8220;<em>How did I survive without it?<\/em>&#8220;!<\/p>\n<p>I discovered the <strong>praline paste<\/strong>, <strong>also known as &#8220;pralin\u00e9&#8221;<\/strong> here in France only a\u00a0few years ago: here it is widely used as <strong>key ingredient<\/strong> or just to add <strong>crunchiness, sweetness and more\u00a0flavour<\/strong> to desserts.<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-06.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4539\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-06.jpg\" alt=\"Recipe-Praline-paste-06\" width=\"640\" height=\"427\" \/><\/a><\/p>\n<h3>So what is pralin\u00e9?<\/h3>\n<p>Pralin\u00e9 is a<strong> thick paste<\/strong> made with <strong>caramelized nuts<\/strong>. The most common recipe involves <strong>almonds and hazelnuts<\/strong> in a 50\/50 ratio, but you can make praline paste with <strong>any ratio of nuts<\/strong>\u00a0(i.e. 30% hazelnuts, 40% pecan nuts, 40% Brazilian nuts, why not)\u00a0.<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step03.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4540\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step03.jpg\" alt=\"Recipe-Praline-paste-Step03\" width=\"640\" height=\"427\" \/><\/a><\/p>\n<p>Once the nuts<strong>\u00a0are evenly caramelized<\/strong> and cooled down at room temperature (not in the fridge, since caramel &#8220;disappears&#8221; in presence of humidity), they are <strong>mixed in a food processor<\/strong> for several minutes. The blades turning at high speed will heat the\u00a0nuts which will <strong>start releasing the oil<\/strong> of which they are rich.<\/p>\n<p>This oil will mix with\u00a0the caramel and the nuts\u00a0to form a <strong>delicious paste<\/strong>.<\/p>\n<h3>How to use pralin\u00e9?<\/h3>\n<p>Praline paste can be<strong> used as is<\/strong> (for example, as a layer in a cake) or <strong>to flavour creams<\/strong> (for example the mousseline for a <a title=\"Recipe: Paris-Brest with mousseline cream\" href=\"http:\/\/www.roadtopastry.com\/blog\/recipes\/pate-a-choux\/recipe-paris-brest-mousseline-cream\">Paris-Brest<\/a>).<\/p>\n<p>It can be <strong>stored at room temperature<\/strong> in <strong>air-tight containers<\/strong> for several months.<\/p>\n<p>Oh, and in case you were wondering: no, there&#8217;s is absolutely no comparison with the ready-made praline paste you can buy in shops! \ud83d\ude00 This is <strong>absolutely great<\/strong>!!!<\/p>\n<p>&nbsp;<\/p>\n<div class=\"gmc-recipe\" id=\"gmc-print-4522\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\" style=\"\">\n                        <meta property=\"og:site_name\" content=\"https:\/\/www.roadtopastry.com\" \/>\n                <h2 class=\"gmc-recipe-title \" itemprop=\"name\">Praline paste<\/h2>\n    <div class=\"gmc-print-area\">\n                \n            <a class=\"gmc-print-options gmc-print-hidden\" href=\"#\" id=\"gmc-print-options-4522\"><img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/plugins\/getmecooking-recipe-template\/images\/print.png\" title=\"\" alt=\"\" \/>Print recipe<\/a>\n            <ul class=\"gmc-print-options-box\" id=\"gmc-print-options-box-4522\" style=\"display:none\">\n                                            <li>\n                        <a class=\"gmc-print-full gmc-print-hidden\" href=\"#\" id=\"gmc-print-full-4522\">\n                          Print with all photos                        <\/a>          \n                    <\/li>                                                    <li>\n                    <a class=\"gmc-print-text gmc-print-hidden\" href=\"#\" id=\"gmc-print-text-4522\">\n                        Print text only                      <\/a>        \n                <\/li>      \n            <\/ul>        <\/div>\n    <div class=\"gmc-clear-both\">\n    <\/div>\n    <div class=\"gmc-recipe-main-photo\">\n        <a class=\"\" href=\"\" rel=\"\">\n                  <\/a>  \n    <\/div>      <table class=\"gmc-recipe-summary no-main-photo\">\n                                                                                                                                                                                                        \n    <\/table>    \n                <div class=\"gmc-recipe-ingredients\">\n            <h2 class=\"gmc-recipe-subtitle\">\n                Ingredients            <\/h2>\n            \n                <table class=\"ingredients\">\n                                <tbody>\n                    \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">300g                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Hazelnuts                                        <\/td>\n                                    <\/tr>\n                                \n                        \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">300g                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Almonds                                        <\/td>\n                                    <\/tr>\n                                \n                        \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">400g                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Sugar                                        <\/td>\n                                    <\/tr>\n                                \n                        \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">130g                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Water                                        <\/td>\n                                    <\/tr>\n                                \n                                        <\/tbody>\n                            <\/table>              \n                        <\/div>          <div class=\"gmc-recipe-steps\">\n            <h3 class=\"gmc-recipe-subtitle\">\n            Directions            <\/h3>            \n                                                <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step03.jpg\" rel=\"gmc-recipe-4522\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step03-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step03-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step03.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        1                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">Place the nuts on an oven pan in a single layer and toast them for 15 minutes at 150\u00b0C.                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step10.jpg\" rel=\"gmc-recipe-4522\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step10-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step10-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step10.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        2                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">When you remove the from the oven, rub the hazelnuts and almonds with a clean cloth to remove their skin as much as possible, if present. Let everything cool down at room temperature.                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step16.jpg\" rel=\"gmc-recipe-4522\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step16-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step16-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step16.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        3                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">Heat the sugar and the water in a saucepan on medium heat until it reaches 116\u00b0C.                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step17.jpg\" rel=\"gmc-recipe-4522\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step17-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step17-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step17.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        4                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">When the sugar syrup is at 116\u00b0C, stir in the almonds and hazelnuts with the help of a wooden spatula                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step18.jpg\" rel=\"gmc-recipe-4522\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step18-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step18-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step18.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        5                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">Make sure to coat all the almonds and hazelnuts in the syrup, which will eventually crystallize: it is normal and it is due to the thermal shock, but keep on stirring constantly on medium-low heat                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step20.jpg\" rel=\"gmc-recipe-4522\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step20-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step20-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step20.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        6                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">The sugar will eventually melt again and become caramel; in these stage never stop stirring to prevent the caramel, almonds and hazelnuts from burning and sticking to the pan. <br \/>\r\nArrange the caramel-coated dry fruits on a silicon mat (or parchment paper) spread out as much as possible in a single layer. Let cool down at room temperature                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step22.jpg\" rel=\"gmc-recipe-4522\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step22-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step22-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step22.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        7                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">Break the caramel-coated fruits in small pieces with your hands or with a knife (be careful, broken caramel can be sharp!) and place them in a food processor                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step23.jpg\" rel=\"gmc-recipe-4522\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step23-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step23-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step23.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        8                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">Process a few seconds to obtain coarsely-chopped caramelized dry fruits, also known as \"pralines\"                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step24.jpg\" rel=\"gmc-recipe-4522\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step24-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step24-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Praline-paste-Step24.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        9                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">Keep on processing for several minutes to obtain a thick but spreadable praline paste. Add a dash of vegetable oil (e.g. hazelnut, peanut...) if the paste is too dense.                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                               <\/div>\n    \t\n\t\t\t\n\t\n\t\t\t  \n\t\n\t\t\t<div class=\"notes\">\n\t\t\t\t<h3 class=\"gmc-recipe-subtitle\">Note<\/h3>    \t\t<p>The praline paste can be stored at room temperature in an air-tight container (I use glass pots) and can hold for several months.<\/p>\n<\/div>                \n\n<\/div>\n\n    \n","protected":false},"excerpt":{"rendered":"<p>This one of those recipes for which I keep on telling myself &#8220;How did I survive without it?&#8220;! I discovered the praline paste, also known as &#8220;pralin\u00e9&#8221; here in France only a\u00a0few years ago: here it is widely used as key ingredient or just to add crunchiness, sweetness and more\u00a0flavour to desserts. So what is<\/p>\n","protected":false},"author":1,"featured_media":4551,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[116],"tags":[146,178,581,381,693,582,436,180,363],"class_list":["post-4537","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-creams-custards-sauces","tag-almonds","tag-caramel","tag-food-processor","tag-hazelnuts","tag-ingredients","tag-paste","tag-praline","tag-praline-paste","tag-sugar"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/4537","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=4537"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/4537\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/4551"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=4537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=4537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=4537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}