PRALINE DUST
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1/2 cup
Number Of Ingredients 8
Steps:
- Spray a baking sheet with vegetable-oil cooking spray, wiping off any excess with a paper towel; set aside. In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to combine. Cover, and bring to a boil over high heat. Cook until sugar is dissolved. Uncover, reduce heat to medium, and continue to cook without stirring until the sugar mixture reaches 295 degrees.on a candy thermometer. Remove from heat.
- Stir in 3/4 cup pistachios, the butter, vanilla, and baking soda. Return to heat, and cook, stirring constantly, until the mixture reaches 300 degrees.on a candy thermometer. Remove from heat, and pour mixture onto prepared baking sheet. Working quickly, spread mixture. Set aside to cool.
- Break brittle into small pieces. Place in a food processor fitted with a metal blade. Process until powdery.
PRALINES
Steps:
- In a heavy saucepan combine the sugar, brown sugar, and cream and bring to a boil. Cook on medium heat to softball stage (238 degrees F), then add the butter and pecans. Continue cooking until hardball stage (245 degrees F). Spoon large dollops of it onto a silicone mat or parchment lined baking tray. The pralines will spread and crystallize as they cool.
PRALINES
Steps:
- Place a large piece of parchment paper on a flat surface, preferably granite or wood.
- Put all the ingredients in a large pot and attach a candy thermometer to the side. You need to be sure the thermometer goes deep into the mixture. Turn the heat to medium high.
- Fill a bowl that's larger than the pot halfway with ice water and set it aside.
- Stir the mixture with a wooden spoon. When everything has melted together, start checking the temperature. When the thermometer reaches exactly 236 degrees F, remove the pot from the heat and stick it in the bowl of cold water to stop the cooking process. Stir for 45 seconds while the pot is in the ice bath to evenly cool the entire mixture.
- With a large spoon, start dropping puddles of the mixture onto the parchment. Make sure you're getting some pecans in every spoonful. If you feel like it, sprinkle just a bit of salt on top. Let them cool all the way. If you're in a humid environment, they might stay sticky, but put them in front of a fan and they should get dry.
- Store them carefully in a tin, and don't stack them very high-three layers max, separated by wax paper.
- Find this recipe and more in Duff Bakes: Think and Bake Like a Pro at Home ($27.50, William Morrow).
PRALINE POWDER
Categories Food Processor Dessert Christmas Almond Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 2
Steps:
- Grease a small baking pan.
- In a small heavy saucepan heat sugar over moderate heat, stirring, until melted. Cook melted sugar, swirling pan occassionally, until deep golden. Immediately stir in almonds and pour praline into prepared baking pan.
- Cool praline until hardened completely and break into large pieces. Praline may be made 1 day ahead and kept in an airtight container.
- In a food processor grind praline to fine powder. Praline powder may be made 2 days ahead and chilled in an airtight container.
PRALINE DUST
A coarse texture praline used to flavour items such as gateaux, souffles, ice-cream topping etc. The aroma from the nuts and caramelised sugar is incredible.
Provided by Wild Thyme Flour
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Lightly brown the nuts in an oven.
- cook the water and sugar until the caramel stage is reached.
- mix in the nuts.
- Turn out the micture on a baking sheet lined with baking parchement and lightly oiled.
- Allow to become quite cold.
- Crush to a coarse sand texture with a rolling pin, or break into chunks and place in a processor with a blade attachment.
- Store in an airtight container.
PRAIRIE DUST
Longhorn's recipe, I'm sure, is top secret, but if this isn't even close, it's still pretty good. Made without the flavor enhancer msg.
Provided by gailanng
Categories Low Cholesterol
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Mix all ingredients and store in a tightly covered container.
- Use on everything.
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
PRALINES II
Delicious candy and pretty easy to make.
Provided by Melissa
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper.
- Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat; stir in the butter, vanilla, and chopped pecans.
- Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.
Nutrition Facts : Calories 208 calories, Carbohydrate 29.2 g, Cholesterol 6.8 mg, Fat 10.6 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 43 mg, Sugar 26.7 g
PRALINE
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 25m
Yield Two cups
Number Of Ingredients 4
Steps:
- Combine the sugar and water in a saucepan and bring to the boil. Cook over moderatly high heat for five minutes.
- Stir in the almonds and continue cooking, stirring almost constantly with a wire whisk. The syrup will become granular for a brief time. Continue cooking for a total of about five minutes or until the syrup becomes a dark caramel color.
- Meanwhile, brush a cold flat surface (preferably marble or glass, not wood) with oil and wipe with a paper towel to leave a light film of oil. Pour the caramelized almonds onto the surface. Let stand until thoroughly cold. The praline may be cracked and eaten at this point. Or it may be pulverized.
- Break up the caramelized almonds into pieces. Pulverize the pieces. This may be done two ways, using a rolling pin (which is more traditional) or a food processor. If you use a food processor, a little oil might come out of the almonds.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 10 grams, Carbohydrate 37 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 4 milligrams, Sugar 34 grams, TransFat 0 grams
PISTACHIO PRALINE DACQUOISE
Categories Dairy Egg Dessert Bake Pistachio Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 22
Steps:
- Line 2 buttered baking sheets with foil or parchment paper and trace a total of three 13- by 4-inch rectangles on the sheets of foil (2 on one sheet and 1 on the other).
- Make the meringue layers:
- In a food processor grind fine the pistachio nuts with 1/4 cup plus 2 tablespoons of the sugar and the cornstarch. In a large bowl with an 2electric mixer beat the egg whites with the cream of tartar and the salt until they hold soft peaks, beat in the remaining 1/2 cup sugar, a little at a time, and the food coloring, and beat the whites until they hold stiff glossy peaks. Fold in the pistachio mixture gently but thoroughly and transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip. Starting along an edge of a rectangle, pipe the meringue onto the prepared foil, filling in 2 of the rectangles. Outline the edges of the remaining rectangle with 2 rows of the meringue, leaving the center free, and bake the meringues in a preheated 250°F. oven, switching the sheets from one rack to the other after 30 minutes, for 1 to 1 1/4 hours, or until the meringues are firm and dry when touched. Let the meringues cool on the sheets, slide the foil off the sheets, and peel the meringues off the foil carefully. The meringues may be made 1 day in advance and kept wrapped in plastic wrap at room temperature.
- Make the filling:
- In a small skillet, preferably non-stick, cook 1/4 cup of the sugar, undisturbed, over moderate heat until it begins to melt, cook it, stirring with a fork, until it is melted completely and turns a golden caramel, and add the pistachio nuts, stirring until they are coated well. Pour the mixture immediately onto a piece of foil and let it cool completely. Break the praline into pieces and grind it fine in a food processor. In a heavy saucepan dissolve the cornstarch in 1/4 cup of the milk, stir in the remaining 3/4 cup milk and the remaining 1/4 cup plus 2 tablespoons sugar, and bring the mixture just to a boil, stirring. In a heatproof bowl whisk together the whole egg and the egg yolk, add the milk mixture in a stream, whisking, and transfer the pastry cream to the pan. Bring the pastry cream to a boil, whisking, and simmer it, whisking, for 2 minutes. Remove the pan from the heat, whisk in the butter and the kirsch, whisking until the butter is incorporated, and force the pastry cream through a fine sieve into a metal bowl. Stir in the praline and let the pastry cream cool completely, its surface covered with plastic wrap. The filling may be prepared up to this point 1 day in advance and kept covered and chilled. In a small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and the liquid is hot. Whisk the gelatin mixture into the pastry cream, set the bowl in a larger bowl of ice and cold water, and stir the pastry cream until it is thickened but not set. Remove the bowl from the ice water. In a chilled bowl with an electric mixer beat the heavy cream until it just holds stiff peaks, whisk one third of it into the pastry cream to lighten it, and fold in the remaining cream gently but thoroughly. Transfer the filling to a pastry bag fitted with a medium star tip.
- Arrange a solid meringue rectangle, rough side up, on a platter and pipe some of the filling decoratively in rows down the length of it to cover it. Top the filling with the remaining solid meringue rectangle, rough side up, and pipe some of the remaining filling on the meringue in the same manner. Dust the remaining meringue, rough side up, with the confectioners' sugar and set it on top of the filling. Pipe rosettes of the remaining filling on the meringue, garnish them with the pistachios, and chill the dacquoise for at least 2 hours and up to 4 hours.
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HOW TO MAKE HAZELNUT PRALINE PASTE – BAKING LIKE A CHEF
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Reviews 28Calories 174 per servingCategory No-Bake Desserts
- preheat oven to 300 F/150 C. Spread whole nuts in a single layer on a baking sheet and roast for 15 minutes. Remove skins by wrapping warm hazelnuts in a clean tea towel (rub vigorously!) and let them sit 5 to 10 minutes. It is not necessary to remove all the skins; if there are any pieces of skin left, it is okay. Place toasted hazelnuts as a single layer on parchment paper or a silicone baking mat.
- heat a non-stick pan with a heavy bottom for a few seconds and pour one-third of granulated sugar. Cook over medium heat, swirling and shaking the pan over your stove. Once the sugar starts melting, add another third of the sugar and continue to swirl the pan. Do not mix the caramel (when the sugar melts) with a spoon or spatula! Add the last third of the sugar and continue to cook. The caramel might look lumpy and grainy, but it will melt at some point. Lower the heat and cook until the caramel gets the golden color. The key is swirling the pan while cooking! Add a pinch of salt at the last moment of cooking.
- Pour the caramel over toasted hazelnuts and cool completely about 20 minutes. Break the caramel plate into pieces and place it in the bowl of a food processor. Turn on low speed and get a praline powder first. Then switch to higher speed and process more until it turns into the praline.
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