Difference between revisions of "Pralin"
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| − | '''''Pralin''''' is pulverized [[ | + | '''''Pralin''''' is pulverized [[Praline|'''praline''']], caramelized nuts which are then broken into small pieces and used as a topping or addition to dessert creams, cakes, etc. |
Yield: 1 cup | Yield: 1 cup | ||
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# Store in an air-tight container but use within a relatively short time period as it tends to solidify over time. | # Store in an air-tight container but use within a relatively short time period as it tends to solidify over time. | ||
| − | [[Category:Dessert | + | [[Category:Dessert Recipes]] |
| − | [[Category:French | + | [[Category:French cuisine]] |
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[[Category:Confectionery]] | [[Category:Confectionery]] | ||
Latest revision as of 18:19, 9 May 2012
| Pralin | |
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| Category: | Confectionery |
| Servings: | ca. 8 oz. (250 g) |
| Time: | 45 min. |
| Difficulty: |  |
Pralin is pulverized praline, caramelized nuts which are then broken into small pieces and used as a topping or addition to dessert creams, cakes, etc.
Yield: 1 cup
Ingredients
- 1/2 cup slivered almonds
- 1/2 cup sugar
- 2 Tbs. water
- an oiled baking sheet or granite work surface
Procedure
- Toast the almonds in a 350ºF (180ºC) oven for about 10 minutes, stirring frequently until they are light brown.
- Boil the sugar and water in a small saucepan until the sugar turns golden brown.
- Immediately sir in the almonds.
- Reheat until liquid and pour onto the baking sheet.
- When cold (about 10 minutes), break it into pieces
- Pulverize in a blender or clean coffee grinder a few pieces at a time.
- Store in an air-tight container but use within a relatively short time period as it tends to solidify over time.
