Pralines – what is it, nut filling recipes

The content of the article

• What is praline?
• How to make candies with pralines
• How to cook at home
• Praline recipe
• Classic recipe
• Chocolate
• Hazelnut Pralines
• Almond
• From walnuts
• Praline Cake
• Useful Tips

Sweet tooth will be interested to know the history of the filling, which is often made in chocolates. Praline is a thick pasta made from nuts. The delicacy has an interesting history, thanks to which it got its name. Although this may not seem true, pralines are very easy to make at home if you have all the necessary ingredients and a powerful blender at hand..

What is praline?

The history of pralines goes back to the 17th century. An ambassador from France by the name of Plessis-Pralen wanted to please King Louis XIV with something sweet and asked his personal chef to cook something special. According to legend, a young apprentice chef accidentally sprinkled almonds, and the cook poured sugar syrup onto nuts from anger. It was necessary to serve what happened, and the almonds in sugar syrup exceeded all expectations. The cook at that moment could not even think that the sweetness would be named in his honor, and the recipe would be distributed all over the world..

The original composition included only three ingredients: almonds, chocolate and roasted sugar. In appearance, the product is a thick mixture. In modern cooking, pralines are used to create sweets, decorate cakes, custard cakes. The recipe has changed over time and travel around the globe, and this sweet is prepared with the addition of halva, cream, coffee, seeds. The energy value of this delicious pasta is high, so do not abuse pralines.

How to make candies with pralines

250 years after an accidental invention, the sweetness was embodied in the form of sweets, the author of which was pharmacist Neuhaus, who sold chocolate. At the beginning of the twentieth century, he thought of pouring pralines into a glass of chocolate. That’s how chocolate-coated pralines came into being, which won the love of sweet tooth 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 filling, which is prepared from different nuts, sugar and chocolate..

How to cook at home

You can make pralines yourself at home. This does not require special cookery knowledge, but only the presence of the necessary components and a little time. You can use the finished product for the manufacture of sweets, cakes. If you shape the paste and cool it in the freezer, you can serve it like pralines. To do this, you can use molds for cupcakes or ice. How to make walnut pralines?

Praline recipe

There are tons of nut pasta recipes that are used by pastry chefs from around the world. In fact, 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 treat yourself and your loved ones with natural sweets, then cook pralines according to one of the suggested recipes.

Classic recipe

• Time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 250 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: Easy.

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 proceed to the experiments and add new ingredients to the resulting mixture: liquor, berries, caramel crumbs, getting a new taste. Mix the nuts together. Take vegetable oil exclusively flavourless, otherwise you can spoil the finished product with an unpleasant aftertaste.

Ingredients:

• any nuts – 100 g;
• sugar – 100 g;
• vegetable oil – for greasing a baking sheet;
• lemon juice – 1 tbsp. l.

Cooking method:

1. We thoroughly clean each core, remove rotten or old ones, otherwise the taste of the finished product will be bitter.
2. Dry the nuts in a preheated pan. This will take 5-7 minutes. Do not forget to stir constantly so that the nuts do not burn.
3. Pour the finished nuts onto a greased baking sheet.
4. Pour sugar evenly into a thick-bottomed pan.
5. After most of the sugar has melted, add lemon juice to it. Shuffle.
6. You need to boil caramel until golden brown.
7. Once the sugar syrup is ready, pour them nuts on a baking sheet. We are waiting for our almost finished praline to harden.
8. Grind the finished product with a blender. As such, it can be used as a topping for a cake..
9. If you add hot chocolate, milk or butter to the dry mixture, you can form sweets.

Chocolate

• Time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 300 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: medium.

Chocolate pralines are the perfect 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 for cooking not a pastry bar, but real chocolate of the highest grade, which will melt evenly and have a rich taste.

Ingredients:

• any nut – 100 g;
• sugar – 100 g;
• milk chocolate – 100 g;
• bitter chocolate – 100 g;
• icing sugar – 100 g;
• cookies – 50 g.

Cooking method:

1. Put nuts on a dry preheated pan and dry for 7 minutes.
2. Add sugar to them, mix.
3. When the sugar has completely dissolved and turns into caramel, put the mixture on a plate well greased with butter. Cool.
4. Melt the chocolate in a water bath.
5. Grind hardened nut mixture in a blender or using a rolling pin.
6. Blend chocolate with pralines and arrange into small cupcake tins. Sprinkle biscuits on top.
7. Cool the sweets in the freezer.

Hazelnut Pralines

• Time: 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 250 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: Easy.

Hazelnut pralines are very tasty. If you add melted chocolate to it, it will look like Nutella’s favorite pasta. You can make chocolates from it, eat it as a good treat, grease cake cakes instead of cream. Particularly delicious are balls sprinkled with coconut or natural cocoa. You will need a blender or a food processor to grind hazelnuts into flour, and then bring to a viscous paste.

Ingredients:

• hazelnuts – 300 g;
• sugar or icing sugar – 250 g;
• hazelnut oil – 10 ml.

Cooking method:

1. Hazelnut peeled or not – you choose: the color of the finished product will depend on this.
2. In a preheated oven to 200 degrees, place a baking sheet with hazelnuts.
3. Nuts are ready in 7-10 minutes when their color turns golden.
4. Transfer the hazelnuts to the pan and add sugar to it. Stir so that the sand melts evenly. Be sure to mix so that sugar does not burn.
5. Once the sugar turns amber, remove the pan from the heat.
6. Grease the parchment with butter and spread the caramel nuts on it. Allow to cool completely and then break into pieces.
7. Using a food processor or a powerful blender, grind nuts into flour.
8. Add hazelnut oil and continue working as a blender until everything turns into a thick paste-like mixture.
9. Put the paste in an airtight container.

Almond

• Time: 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 280 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: medium.

Almond pralines will be a great addition to any dessert. This pasta can even be spread on hot toasts and served for breakfast. It is prepared simply, but it turns out very tasty. For cooking, you need a good powerful blender or food processor or chopper, because almonds are much tougher than other fruits. Here you can’t do without a kitchen assistant!

Ingredients:

• almonds – 100 g;
• sugar – 100 g.

Cooking method:

1. Pour almonds with boiling water and leave for 10-15 minutes.
2. Peel it and place it on a baking sheet.
3. Put in the oven to dry for 10 minutes.
4. Make sugar caramel: melt the sugar in a preheated pan.
5. Put nuts on the parchment and pour the finished caramel.
6. After the caramel has cooled, break the mass into pieces so that it fits in the blender.
7. Grind nuts to flour.
8. Once you get the almond flour, start working with a blender until you give it a viscosity, like a thick paste.
9. Almond praline is ready!

From walnuts

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 300 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: medium.

Ingredients:

• honey – 2 tbsp. l .;
• sugar – 2 tbsp. l .;
• walnuts – 200 g;
• ghee – 1 tbsp. l .;
• salt – a pinch.

Cooking method:

1. Mix honey with sugar, walnuts, butter and salt.
2. Put a thin layer on a baking sheet covered with parchment.
3. Bake for 7-8 minutes in the oven at 180 degrees. Sugar and honey must melt until caramel.
4. Remove the pan and mix everything with a spatula. Caramel should evenly cover nuts.
5. Return everything to the oven and leave for another 3-4 minutes, until a rich golden color and a pronounced nutty smell appear.
6. Remove the mixture, cool.
7. Break with your hands or a knife, and then grind in a blender until a thick paste forms.

Praline Cake

• Time: 1 hour 30 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 350 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: difficult.

If you want to surprise your loved ones with a delicious and unusual dessert, then you will like the recipe for mousse chocolate cake. It is done in several steps, it requires a lot of your time, but the result will exceed all your expectations. Pralines for the cake can be prepared during the whole process, or you can use the already prepared. Take cream only with a fat content of 33%, otherwise the others you just might not whip.

Ingredients:

for biscuit

• egg – 1 pc.;
• cocoa powder – 2 tbsp. l .;
• vegetable oil – 1 tbsp. l .;
• sugar – 50 g;
• baking powder dough – 1 tsp;
• wheat flour – 0.5 tbsp. l .;
• starch – 1 tbsp. l .;

for praline layer

• puffed rice – 100 g;
• baby praline – 4 tbsp. l .;
• butter – 30 g;
• dark chocolate – 200 g;

for chocolate mousse

• yolks – 2 pcs.;
• eggs – 2 pcs.;
• sugar – 150 g;
• dark chocolate – 200 g;
• gelatin – 20 g;
• cream 33-36% – 500 g;
• Praline paste – 2 tbsp. l .;

for glaze

• water – 175 ml;
• cream 33-36% – 100 ml;
• glucose syrup – 25 g;
• sugar – 125 g;
• cocoa powder – 65 g;
• gelatin – 10 g.

Cooking method:

1. Cook the cake: combine the egg with sugar and beat for 5 minutes until a light mass is obtained.
2. Add to it flour, starch, baking powder, vegetable oil and cocoa. All must be thoroughly mixed..
3. Carefully pour the finished dough into the mold and send it to the oven preheated to 180 ° C. Bake the cake for 10-15 minutes.
4. Remove the cake from the mold and cool.
5. To prepare, you need to melt the chocolate, and then add butter to it. Mix well.
6. Add the crumbs of walnut and caramel to the chocolate mass. Mix again.
7. Then add popped rice to the chocolate mass. Set the finished mass aside.
8. To prepare the mousse, fill the gelatin with water and leave to swell.
9. Whip the cream until white peaks.
10. Combine the eggs with yolks and sugar, beat for 5-8 minutes.
11. Add melted and cooled chocolate to them, and then add melted gelatin in a thin stream..
12. Lastly, add whipped cream to the mousse and mix well until smooth..
13. Collect the cake: put the cake in the detachable form, fill it with half the mousse and put it in the freezer.
14. Once everything hardens, lay pralines on top of the mousse and pour out the remaining mousse. Put it back in the freezer again..
15. Prepare the glaze: pour gelatin according to the instructions and leave to swell.
16. In a saucepan, combine cream, water, sugar, and glucose syrup. Put on fire and heat to 100 degrees.
17. Then add the cocoa powder and boil for another minute.
18. Add the swollen gelatin to the hot glaze and stir. Cool the finished glaze, but do not let it freeze.
19. Take out the cake and pour it on top with icing.
20. Transfer the cake to a serving dish and put in the refrigerator to completely freeze the icing.

Useful Tips

It is not difficult to prepare a nut praline, but some recommendations should not be missed:

1. Nuts can be peeled, or left. The color of future pasta will depend on this: from peeled nuts it will turn out to be lighter.
2. If you do not have a powerful food processor, but only a blender, then before you start chopping nuts into flour, it is better to crush them with a rolling pin. So it will be easier for a blender to cope with small pieces than with whole fruits. Do not use a coffee grinder.!
3. In the paste you can add crushed nuts, pieces of caramel.
4. When drying nuts in a pan, do not let them burn. To do this, constantly mix them with a wooden spatula..
5. If there is no parchment at hand, then you can lay nuts on a film or foil.
6. When melting sugar, try to prevent it from burning, otherwise you will get a burnt taste. Before mixing caramel with nuts, take a sample.