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Praline of almonds and hazelnuts - Benkku81
Cuisine et Traditions

Praline of almonds and hazelnuts

Almonds and hazelnuts torrifiées and then caramelized and crushed
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Chef :
Réalisé le :
Famille :
Praline of almonds and hazelnutsPraline of almonds and hazelnutsPraline of almonds and hazelnutsPraline of almonds and hazelnutsPraline of almonds and hazelnutsPraline of almonds and hazelnuts
Temps de préparation : 30 min
Temps de cuisson : 35 min
Temps de repos : 1 h
Temps total : 2h5min
Nbre de couvert : 4

Ingrédients

Hazel : 0,150 kG
Almond : 0,150 kG
Sugar : 0,200 kG
Water : 0,060 L

1) Praline of almonds and hazelnuts1 Place on a baking tray, the hazelnuts and the almonds.
The torrifier in a preheated oven at 150°C for 20 minutes.
Place the nuts on a grid and leave to cool.
Rubbing using a towel to get rid of their skin.
2) Praline of almonds and hazelnuts2 Make a sugar cooked (sugar + water) until the little-boulet (117°C).
Pour in the nuts cooled, and cook the whole for 15 minutes, stirring constantly.

Accuracy : The thermal shock will set the sugar on the nuts, and make the whole meal and white. The gradual rise in temperature will cook the sugar and we will cook when the nuts are coated in a caramel brown.
Get rid of the nuts on a sheet of silicon or baking paper and leave to cool.
3) Praline of almonds and hazelnuts3 Grind the hazelnuts and almonds in the mixer by a small amount.
Add to as and when we get small pieces.
Stop the grinding when all the nuts are in the mixer, and vulgarly crushed.
Let stand for 10-15 minutes to prevent the mixture heating too.
4) Praline of almonds and hazelnuts4 Grind together until a very fine powder, which begins to meld.
Let stand for 10-15 minutes to prevent the mixture heating too.
5) Praline of almonds and hazelnuts5 Grind the whole up to separate the oil content in the nuts, and the appearance of a paste.
The hand on the bowl, ensure that the dough does not heat up too much. If necessary, proceed in several stages, leaving the dough has rested for 5-10 minutes.

Notes du chef

The praline (not to be confused with the praline is a confectionery nougat coated in chocolate) is a core element in the domain of the pastry.
It will be used in the design of the pecan praline ice cream, financial praline, filled chocolate praline, cake marbled, Paris-Brest or even macarons with lemon and praline.
Once set pôt, the praline will keep for 2 weeks in the refrigerator.

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