Praline - what is this sweetness?

Praline - what is this sweetness? This is a nut paste. It was invented in France at the beginning of the XVIII century. Traditionally it was made from almonds. But now praline is often found in walnuts , hazelnuts and other nuts. A classic combination is a mixture of hazelnut and almonds. It allows you to get a smooth texture and flavor in the absence of bitterness. Nuts must necessarily be fresh, because after they lie down a bit, the taste of bitter taste in praline is possible. What is this wonderful ingredient for desserts, you will understand, when you learn how many delicious sweets can be cooked with it. Cakes, pies, cookies, chocolate, mousses, sabayons and cakes - that's not all. Virtually any dessert to which nuts fit, can contain praline in its composition. What is this, in addition to the nut paste? This is also the name of the filling for candy. It can often be seen on gift boxes with sweets. It turns out that it's easy and interesting to cook at home. Only molds for sweets will be required.

Praline. Recipe for cooking at home

Take 150 grams of hazelnut and almonds, a glass of fine sugar and 10 drops of hazelnut oil. Depending on whether the peanuts are peeled or not, the color of the paste will be different - from light to chocolate or dark caramel. Heat the oven to two hundred degrees. Lay the nuts on the baking sheet covered with paper. Distribute evenly. Leave the nuts in the oven, wait until they have a golden hue. In the meantime, take a deep saucepan, preferably with a thick bottom. Put it on the fire, put the nuts there and add a little sugar. It will melt and caramelize. It is advisable to pour it on one spoon and in parallel to stir the nuts with a spatula - they should be evenly enveloped by the caramel that forms. On the smallest fire, keep the mixture for up to fifteen minutes. It should acquire an amber tint, but not too dark. Put the mixture on parchment, greased with butter. Distribute a thin layer - this must be done quickly, until the praline freezes. That this happens quickly enough, you will be convinced by your own experience.

After the mixture on the parchment dries and becomes fragile, it must be broken into pieces. If it took one large lump, it would be much harder to do it. And freezing it in a saucepan is irreparable. Pieces of praline need to be ground in a blender. Be careful - your technique should have a special function to make it possible. Otherwise it can be spoiled. Especially it concerns coffee grinders: in some of them it is possible to grind nuts, but with the majority it is still better not to take chances. Your task - first grind into flour, and then achieve homogeneity. Even, you can say, pasty consistency. To do this, add a few drops of oil.

Candy «Praline chocolate»

You will get about thirty sweets. Melt the dark chocolate bar and a half pack of oil in a water bath. Add 150 grams of cream maximum fat. After the mixture has cooled, add the praline pasta and pour into the molds. After solidifying the candy, you can roll in the wafer crumb.