pecan walnut PRALINÉ FEATURES
Praline is a product that is easy to apply in pastry recipes -especially for the contribution of sugar- and cooking -where depending on which dishes it can enter despite its sweet component-.
Base for different creams, mousses, icings, gels, ice creams, chocolates and even biscuits, it can also be used directly as a gesture in a dessert or as a layer on a cake of different textures.
Presentation in the form of a dense paste, with variable texture depending on the proportion and type of fats of the nut itself.
Applications
Pecan walnut praline can be added to any recipe as a way to obtain the nut’s flavor and its fatty texture.
For direct use in fatty media, it emulsifies easily in them and is an ideal base for all types of creams. An essential base in chocolate, it is an ingredient that is present in chocolate ganaches, fillings, fresh and frozen truffles,…
It is very present in all kinds of techniques in pastry shop elaborations (mousses, icings,…) and restaurant pastry (creams, sauces, ice creams,…) It can also be emulsified with liquid (water, infusions, milk,…) with a sufficient amount of it.
Curiosities
The origin of praliné is attributed to a mistake, like so many other inventions in cooking and pastry; and is usually set in eighteenth-century France.
Although in Belgium the word praline is used as a name for chocolate bonbons, and in France the term pralin is used to refer to caramelized almonds – usually colored with pink shades – the word praliné usually refers to the mixture of equal parts dry caramel and nuts (roasted or raw).
There are different types of pralines: with uncooked sugar, with caramelized sugar; more refined or less refined (à l’ancienne) and today it is commonly made with any nut or seed, and even creatively with other ingredients such as cereals, legumes or even vegetables.
Dosage
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