Homemade Praline Paste using a Compact Cook
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Praline paste, the sweet symphony of hazelnuts and almonds, is a treat that dates back to the 17th century when French confectioners first discovered the art of caramelizing nuts. Imagine the warm aroma wafting through the kitchen as you roast the hazelnuts and almonds to perfection, only to coat them in a delicate layer of golden caramel that dances on your palate with every bite. This versatile paste can elevate your desserts or be enjoyed straight from the jar—just be warned, it has a magical ability to disappear faster than you can say 'Bon appétit!' For an added twist, drizzle it over pancakes or swirl it into your morning oatmeal. Who knew that such a creamy delight could be both a culinary masterpiece and a guilty pleasure?
Ingredients
- 400 g Almond
- 200 g Granulated sugar
- 50 g Water
Steps
Prepare Almonds
- Preheat the oven at 150°C.
- Place 200 g of almond on a baking tray.
- Cook in the oven at 150°C during 10min.
- Setaside the preparation content on a plate let cool.
Caramelize Sugar
- Add 200 g of granulated sugar, 50 g of water in the food processor bowl.
- Mix manual: 15:00min / 120°C / Speed 1.
Make Praline Paste
- Add 200 g of almond in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Mix manual: 5:00min / 0°C / Speed 8. Scrape the sides of the bowl with the spatula
Storage
- Transfer the content of the food processor bowl in an airtight jar.
- Setaside the preparation content in a container let cool.
- Store in a cool, dry place for up to several weeks. Stir before using.
