How to make a praline? Here's the recipe

Praline for Monsieur de Praslin

Essential ingredients for making pralines. Photo chosen by monsieurdefrance.com: depositphotos

Praline originated in the 17th century. It was invented by his personal chef, Clément Lassagne, who named it after his patron César de Plessis-Praslin (1598-1675). The recipe is said to have originated when Lassagne tasted what was left of a mixture of almonds and sugar prepared for a dessert and which had remained at the bottom of a copper pan. The mixture, much more cooked since it was at the bottom of the container, seemed delicious to him and he decided to make it again and improve it. The base is almonds, hazelnuts came later.All pralines are a mixture of hazelnuts (or almonds) and sugar cooked together .

Monsieur de Praslin (1598-1675) Illustration chosen by Monsieur de France: wikicommons

Praline was invented in the château of the Comte de Praslin in Montargis, Loiret, and has remained a speciality of the town ever since. The Maison Mazet, which has continued the original recipe since 1636 , is a "Living Heritage Company". If you want to taste real pralines, this is the place.

Praline, praline, praliné: what's the difference?

What is praline?

Pink pralines. Photo chosen by monsieurdefrance.Com: by jacqueline macou from Pixabay

These sweets are made from roasted hazelnuts or almonds, which are then dipped in a sugar syrup and caramelized by stirring them in a saucepan (copper is the best). You can add a little coloring to make them all dapper in color, like Lyon's pink pralines.

What is praline?

These are hazelnuts that are first roasted (not too much), then crushed, coarsely crushed and cooked in sugar syrup for a long time. They're usually used to make the slabs that cover the most gourmet cakes. What makes them praline is that the hazelnuts are not crushed or mixed completely. There must be some pieces.

The best utensil for making pralines, pralin and praliné is the good old copper pan. Photo chosen by monsieurdefrance.com: depositphotos.

What is praliné?

It's the same principle: hazelnuts and sugar syrup, but with a few subtleties. We take the hazelnuts, roast them (this is done quietly in the oven), then add them to the sugar syrup, which becomes caramel and coats the hazelnuts. Then we take this nougatine and blend it to make a purée, which we heat again. Just delicious in chocolate.

How to make a praline?

The ingredients

• 200 grams hazelnuts (or 100 grams hazelnuts and 100 grams almonds)
• 130 grams of sugar.

The praline recipe

Step 1: Prepare the hazelnuts

1. Roast your hazelnuts on a baking sheet in the oven at 145°C for 20 minutes.
2. Take the hazelnuts out of the oven and wait for them to cool, because to make the praline better, you need to peel the skin off the hazelnuts (this is easy to do when they are roasted).
3. Arrange your hazelnuts in a non-stick pan

Step 2: prepare the caramel

1. Place 30 grams of sugar in a saucepan over medium heat and allow to melt (be careful with the caramel, don't stand too close).
2. When the first caramel has melted, pour in a further 30 grams, stirring gently to incorporate.
3. Add the remaining sugar, stirring constantly.

Be careful not to cook too long, or the caramel will become more bitter (it shouldn't be too dark).

Step 3: prepare the praline

1. Now add the caramel, drizzling it gently over the hazelnuts that have remained in the non-stick pan.
2. The idea is to coat the hazelnuts (or almonds, or both if you opt for two dried fruits).
3. Place the resulting mixture on baking parchment or aluminium foil and leave to cool.

Step 4: make the praline

1. Break the hazelnut and caramel slab (the praline) into large pieces.
2. Mix the pieces as finely as possible in a blender. The more you blend, the smoother your praline will be. It should be shiny.

Tip: don't hesitate to stir your hazelnuts from time to time when they're in the oven.