It’s been a quite exciting last few weeks; we’ve done summer fairs, created new biscuit designs, got a new toy (an air gun to give an edge to my biscuits and macarons), worked a couple of days in a deli (St Giles cheese), been approached by companies to sell our stuff…
Everything is going very well!
I didn’t have much time to try new recipes to share with you but I have that old classic that I’m going to write about: praliné!
It’s something very versatile that I use in a lot of things. It gives a nutty, caramel and vanilla flavour.
I use it in macarons with buttercream, home made chocolates, in ice-creams, chocolate spreads, flavoured crème brûlée, cakes, muffins… It can basically be used in any sweet thing.
It’s very easy to make, the main difficulty is in the grinding as lots of food processors can’t make it right. If you’ve got a fairly new one that can resist ice cubes, it would work fine. If you’ve got a coffee grinder, it’s even better, you just have to make sure you can wash it under the tap afterwards otherwise you’ll hate me forever for that recipe.
For 500g of praliné, you’ll need:
– 250g of sugar
– 250g of roasted hazelnuts (or almonds)
– 1 vanilla pod, scratched
Heat the sugar and vanilla seeds in a pan on their own until it melts and becomes golden.
Never stir the sugar, especially when it’s just starting to melts, you will ruin the caramel.
When you have your caramel, take it off the heat and mix the nuts in.
When they’re all covered in caramel, pour the mixture onto a tray layed with baking paper.
Let it cool down for 2 hours or until cool.
Break the nutty caramel in medium pieces by chopping it. Put everything in your food processor or grinder and grind until it makes a paste or, even better, a liquid mixture.
That step will take you a while, depending on how powerful and tough your equipment is.
Your praliné should now be ready to use! It will keep a while in a jar in the fridge or in the freezer, just take it out when needed and mix the desired amount into your preparations….