Difference between revisions of "Pralin"
RealRecipes (talk | contribs) m (moved Cookbook:Pralin to Pralin: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 9: | Line 9: | ||
{{recipe}} | {{recipe}} | ||
| − | '''''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 | ||
Revision as of 06:26, 6 April 2012
| Pralin | |
|---|---|
 |
|
| 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.
