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Pâte Praliné Amande or Almond Praline Paste - How to make this wonderful nutty paste
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- čas přidán 14. 08. 2024
- Making Pâte Praliné Amande or Almond Praline Paste from start to finish. This full on nut flavour is great with ice-cream, mousses, ganaches, on top of pancakes, in macarons fillings and the list can on. Always great to have in your pastry arsenal. Just don't burn yourself when making this but if you do, it's worth it.
#praline
#almond
#patepraline
Recipe Breakdown
400g Blanched and de-skinned Almonds (Roasted)
300g Caster Sugar
100g Water
*** Take the caramel to 165 degrees celcius
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Awesome recipe. I followed your method with equal parts almond and hazelnut. It’s the real deal. Will make again and again
Amazing. I bet that tasted fantastic.
Wow this recipe is really very Helpful I like it so much it looks so tempting.. thanks for sharing this very delicious and amazing Almond Praline Paste Recipe..... Priyanka this side from India 🇮🇳
Thank you for the kinds words and support!! I am glad you enjoyed the video.
Excellent video. Thank you!
I am glad you enjoyed the video.
Great i
Great 👍🏻
Thank you! Cheers!
Great recipe. Don't suppose you've got any ideas for how I might turn this into a thick glaze?
You could mix in 1/2 Milk Chocolate, 1/4 Cocoa Butter and 1/4 Praline Paste. Is this for glazing a cake?
A did the same as you are, but at 3:30, my paste became harder and burnt out my food processer. Is there any safer way to make this without harming my food processer?
You could make sure the pieces are really really small. It really depends on your food processor. You might need a more powerful one. The other option is to use a Chocolate Melanger or also known as a Conche with uses stone to grind the Praline into a finer paste but those can cost a fair bit.
I find your videoes so good! And i watched the pumpkin seed praline video. But i dont have a wet grinder. Can i ask you if it will work to make this excact recipe just with Pumpkin seeds instead of Almonds?
No worries on the wet grinder. Its only a texture thing. The taste doesn't change too much. Only get one if you are able to get a really really good deal on ebay or facebook market place. It will work, because I based the caramel ratio for the pumpkin seed butter from this recipe.
Also, thank you so so much for your support!!!
Ok, thank you so much for your answer! And keep up the good work! @@AveryRaassen
How much does the paste heat up while grinding in the food processor?
I didn't measure with a thermometer but it does become rather warm.
@@AveryRaassen okay, I was looking for an approximation, so thank you :)
amazing! what is the shelf life of the paste?
You can keep it for a good month in a cool and dry area. Or you van freeze it for a good 6 months. If you have a vac pack machine, it can last for a good 3 months.
What to do if your craramel ceases?
Dilute with water and reboil down to make caramel again. Give that a try.
Do i HAVE to deskin the nutts?
No you don't. It is a matter of preference.
@AveryRaassen ok thank you chef raassen!
is this 160C or F? thanks
This is 160 celcius.
Thank you just didn’t want to burn the nuts
Can’t wait to try the recipe tomorrow
I’m not sure what I did wrong. It the nuts were roasted, oven turned off left them int he oven
Did the caramel to 165c and added the nuts mixed them and took it off the heat and poured into a pan
As soon as I started to do this the sugar started crystallising
I’ve done hazelnut praline before and This has never happened so I’m not sure what I did wrong or if it can be rescued at this point
My praline turned into a hard lumpy mass in the food processor. Like toffee. What did I do wrong?
Was it sticky? Did you bring the temperature of the caramel to the desired temperature?
@@AveryRaassen Yes, it was sticky actually. I don't have a kitchen thermometer.
@@NawafKhan There is a potential chance you might have under cooked your caramel even though the colour might be almost there. Under cooked caramel will be sticky and as what happened to you become fudge like. I would suggest buying a thermometer. You don't have to spend loads on a fancy one but you need a thermometer in the pastry section.
@@AveryRaassen Yes, I think that's exactly what happened. I tend to undercook caramel sometimes because my family doesn't like when it's too bitter. Thanks for your help!
😂