Praline

Crispy additive for desserts Praline (french rralin) is an ingredient made from ground almonds and other nuts fried in sugar. The first dessert was created by the Duke of Plessis-Pralines, the French ambassador in Belgium, in his honor this dessert was called "praline". Pralines are used for making fillings, creams and for decorating cakes, cakes, muffins, ice cream. Many know a candy called "Praline", and so it is praline that is present in the filling of these sweets. Having mastered the recipe for crispy filling, you can start cooking candy, Christmas sweets turron. Be careful while preparing the caramel.

Crispy additive for desserts Praline (french rralin) is an ingredient made from ground almonds and other nuts fried in sugar. The first dessert was created by the Duke of Plessis-Pralines, the French ambassador in Belgium, in his honor this dessert was called "praline". Pralines are used for making fillings, creams and for decorating cakes, cakes, muffins, ice cream. Many know a candy called "Praline", and so it is praline that is present in the filling of these sweets. Having mastered the recipe for crispy filling, you can start cooking candy, Christmas sweets turron. Be careful while preparing the caramel.

Ingredients:

• Almonds 20 g
• Walnut 20 g
• Cashew 20 g
• Sugar 100 g
• Sunflower refined sunflower oil 20 ml

Instructions

• Step 1 To prepare the praline, take almonds, walnuts, cashews, refined sugar, vegetable oil to lubricate the spoons, pots and plates.
• Step 2 Pour the almond nuts with boiling water and leave for 10 minutes.
• Step 3 Peeled walnuts lightly in a frying pan.
• Step 4 Pour the walnuts into a linen napkin and wipe to make the husks clean.
• Step 5 Dry to a golden color, peeled almonds and cashews in a pan for 5-7 minutes.
• Step 6 Put the nuts between the food film and grind them with a rolling pin.
• Step 7 Sugar (in any form - sand or pieces) put in a bowl with a thick bottom (the inside surface of the pan and a spoon to oil a thin layer of vegetable oil) and put on a slow fire. All the time, stir the sugar with a spoon until it melts and gets a light yellow color.
• Step 8 Add to the mass of nuts, stir, hold for 2-3 minutes.
• Step 9 Lubricate the plate with a thin layer of vegetable oil. Hot sugar mixture with a spoon, oiled, pour on a plate in the form of abstract drawings. With this praline you can decorate the dessert.
• Step 10 On another prepared plate, greased with oil, pour the caramel mixture with nuts a thin layer, stripes (as will be obtained).
• Step 11 Separate the caramel and crush it in a mortar or blender to the state of crumb, convenient for decoration or filling. Put the remaining pralines in a glass jar, close the lid. Store in a dry place. Use as needed.