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Praline

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Praline

Postby DEB » Fri Dec 21, 2018 1:01 pm

Hi

I want posting.php?mode=post&f=3&sid=152f36fcc362c5bb596159c1f4e13134#to make some hazelnut praline for a present, but can not find a recipe. Can anyone help?

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Re: Praline

Postby Stokey Sue » Fri Dec 21, 2018 1:09 pm

I’ve made praline as an ingredient in cakes and pastries once or twice

This seems a familiar method
https://www.deliciousmagazine.co.uk/how-to-make-praline/

Are you going to leave it as nut brittle or do something with it?

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Re: Praline

Postby DEB » Fri Dec 21, 2018 1:15 pm

I will leave it as nut brittle.

Thanks

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Re: Praline

Postby Uschi » Sat Dec 22, 2018 9:56 am

I use a slightly different method where some butter (I use ghee) is added.

https://www.lecker.de/krokant-selber-machen-so-einfach-gehts-72755.html

... and here's a quick Google assisted translation.

Making brittle - it's that easy

Decorate cakes, decorate cakes or biscuits or as a sweet topping with a bite on creamy desserts - home-made brittle tastes wonderfully nutty and much better than bought. We'll show you step by step how easy you can make brittle yourself.
Make brittle yourself

 
These ingredients you need to make the brittle:

    75 g of sugar
    1 tsp butter
    75 g of chopped nuts (such as walnuts, hazelnuts), peanuts, almonds, oatmeal or sunflower seeds
    baking paper

 
Make brittle - step 1:

The butter is added only when the sugar is already liquid - otherwise it burns easily

Add the sugar to a wide pan and let it melt over medium heat. Do not stir, otherwise the sugar will not caramelise evenly. Once everything is liquid stir, add butter and caramelize until lightly brown.

 
Make brittle - step 2:
Caramelise nuts
Be quick now, otherwise the sugar will go too dark

Quickly add chopped nuts, almonds, oatmeal or sunflower seeds to the pan. Stir briefly until it is covered in caramel.
 
Make brittle - step 3:
Roll out the brittle
As long as the mix is warm, it can be rolled out easily

Put the caramel mass on a piece of baking paper and spread as flat as possible with a spoon. Put another piece of baking paper on the caramel mass and roll out everything flat with a rolling pin, as long as the caramel is not quite firm.
 
Make brittle - step 4:
Chopping brittle
By rolling out the brittle can now chop it into small pieces.

Depending on the consistency, use the cooled caramel plate with a knife with an oiled blade or with your hands to the desired size.

 
Helpful tips to make the brittle

    To stir the caramel, a wooden spoon is best. It does not conduct the heat and can not melt even at high temperatures.
    Make sure that the caramel is not too dark, otherwise it will taste bitter!
    Packed airtight, the homemade brittle remains crispy longer. This can be done, for example, in a screw jar, which you place in a cool and dry place.
    Homemade brittle can be kept for several weeks.

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Re: Praline

Postby Alexandria » Sat Dec 22, 2018 11:38 am

Uschi,

Thank you for posting and translating the recipe.

Shall pass this on to my Grandmothers & one of my daughter in laws who owns a Creperie who love baking ..

Have a lovely holiday .. :rudolph1 :rudolph1 :chrissytree1 :chrissytree1
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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