Peanut praline, perfect for revisiting pastries!
You are most likely familiar with praline, present in many pastries (including the French Paris-Brest that we love): This paste made from roasted dried fruits and caramel is not that difficult to make. Today, rather than with hazelnuts or almonds, we decided to prepare it with peanuts, for a super delicious and above all very addictive result! Follow our steps to make this recipe below :-)
Ingredients
Materials
- 1 chopper
- 1 saucepan
- parchment paper
- spatula
Preparation
Pour the peanuts onto a baking tray covered with parchment paper and put in the oven for 15 minutes at 300°F (150°C). This step is not obligatory, it will give the peanuts a toasted taste.
Pour the sugar and water into a saucepan over low heat and wait for the caramel to form.
When the caramel is formed, add the peanuts (no need to let them cool) and mix well to combine
Transfer the mixture to a tray lined with parchment paper and leave to cool.
Next, break the caramel and peanut slab and put the pieces in a grinder. Start mixing.
Take a break when everything has turned into powder to avoid overheating. Start mixing again to form a paste.
When the mixture is smooth and creamy, it's ready!
Observations
Can you make a praline with other nuts?
Absolutely! You can make a praline with other nuts such as hazelnuts, almonds, pistachios, sesame... Don't hesitate to vary the pleasures!
How to use praline?
You can add melted chocolate to make a spread, eat it as is, or use it to make a revisited Paris Brest!
How to store praline?
You can store it in the refrigerator, remember to mix it from time to time so that the natural oil contained in the nuts does not remain on top.
Which chopper to use to make praline?
Use a powerful chopper to make the praline, otherwise it could overheat.
Remember to take breaks and not mix continuously until you obtain the praline. Allow the device to cool if it begins to heat up.
Can you freeze praline?
Yes you can, think about its future use when you freeze it: if you want to take small quantities, pour the praline into an ice cube mold.
Nutrition
- Carbo: 38.8g
- Total fat: 29.8g
- Saturated fat: 5.7g
- Proteins: 15.5g
- Fibers: 3.7g
- Sugar: 32.2g
- ProPoints: 13
- SmartPoints: 19
Cookware
Attributes
PetitChef_Official
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