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The dictionary of the Royal Spanish Academy (RAE ) indicates that praline is a cream which is prepared with chocolate and hazelnuts or almonds . The term comes from the French language.

It is a pasta which is used in the field of baking for cover cakes or cakes and to refill chocolates . It is important to keep in mind, however, that the concept may refer to other similar preparations, also known as praline , pralinoise or praline (no accent on the AND ).

There are bakers who explain that the praline, specifically, is a hazelnut, almond and / or walnut cream that mixes with a ganache (a combination of chocolate and milk cream ). The first step in making it is to caramelize the nuts; then, once the candy has dried, you have to crush everything. Finally the combination with the chocolate and the cream .

When the caramelised nuts are crushed to obtain somewhat thick pieces, we talk about praline . If you keep crushing them until they release the oil of the grains, a paste known as praline cream . Another possibility is to mix the praline cream and melted chocolate in equal parts, generating a pralinoise .

Praline , meanwhile, refers to a traditional treat of France It is made with almonds. In this case, the almonds are roasted and covered with sugar caramelized, which is usually aromatized and colored.

As you can see, in colloquial language the word praline is used in different ways, although always linked to a gastronomic elaboration with nuts .

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