Praline is an essential ingredient in baking, from tartlets, to ice cream, mille-feuille, Paris Brest, yule logs or cookies.
How to make the praline?
Praline is a paste made of praline powder mixed until obtaining a homogeneous and smooth paste mixed with sugar, almonds powder and/or hazelnuts.
Praline provides a good conservation and a meticulous work by its texture. Praline is an essential ingredient for chocolate mignardises. Not to be confused with the praline chocolate (called Pralinoise) which is obtained by mixing Praline paste and milk chocolate.
Praline chocolate is similar to Gianduja but the preparation of the latter is different, it is a creamy mixture of hazelnuts and chocolate.
To find the pure taste of nuts (almonds, hazelnuts) Cacao Barry has selected quality products guaranteeing typical flavours.
The 25% almond, 25% hazelnut praline offers a smooth texture and a refined taste of freshly roasted nuts to flavour your creams.
Artisanal praline in the heart of the Basque Country
In the heart of the Basque Country, Comptoir du praliné makes a craftsman style praline in accordance with the product and the traditional recipe without preservatives and soy lecithin.
Composed of a roasted and ground mixture of a minimum of 50% dried nuts and sugar, praline is generally used in confectionery, for filling chocolate candies or pastries.
New product at MEILLEURduCHEF.com, the WEISS range, from one of the oldest French chocolate factories, offers a almonds - hazelnuts powdered praline with a very fine grain size.
Weiss praline is perfect for creams, whipped cream, bavarois, biscuits... sprinkled on ice cream or tiramisu instead of classic cocoa powder.