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Praline
Jan 4, 2007 12:45:02 GMT -5
Post by choconutz on Jan 4, 2007 12:45:02 GMT -5
Happy New Year to all!!!
Does anyone have a formula for hazelnut praline?
Choconutz
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gap
Apprentice
Posts: 390
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Praline
Jan 4, 2007 15:49:57 GMT -5
Post by gap on Jan 4, 2007 15:49:57 GMT -5
There are others of this forum who would have a better idea of the recipe than me but the hazelnut praline paste I use lists the ingredients as 50% sugar and 50% hazelnuts.
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Post by choconutz on Jan 5, 2007 1:43:24 GMT -5
Thanks gap Sounds pretty easy.....with the Santha of course! Choconutz
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Praline
Jan 5, 2007 15:52:19 GMT -5
Post by Alchemist on Jan 5, 2007 15:52:19 GMT -5
Indeed - with the Santha. Compared to chocolate, it is a cake walk. BTW, when I researched this some time ago, the actual recipes called for vitreous sugar - i.e. sugar syrup that was heated to hard crack - brown but not black, and then cooled quickly, and then powdered up in a little blade grinder. You have to pregrind it because you effectively have a sheet of sugar glass when it cools. In side by side comparisons of vitreous vs crystal sugar praline paste, the vitreous MIGHT have been a tiny bit more complex, but it was WAY more difficult to work with. Very hydroscopic and took twice as long in the santha to reduce the particle size (vitreous is harder). I prefer just crystal sugar. The extra work is not worth the possible flavor improvement. IMO. YMMV. Running the process backward here, I still used the Champion to get my initial nut butter, but not because the Santha was not up to the task, but because I wanted the filter to remove the husk so as not to overly color/fleck my praline paste. BTW - same rule as for chocolate. Don't use honey or water based sweeteners. I cracked the seals on my first Santha this way I roasted the nuts in my drum roaster at about 325 F for 15 minutes. The oven would do as well. And you thought we just did chocolate here
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Praline
Jan 6, 2007 16:15:02 GMT -5
Post by choconutz on Jan 6, 2007 16:15:02 GMT -5
Thanks John I will order some hazelnuts from oregon and give it a try.... I really want to thank you for investing yourself so much and making it possible for the rest of us to create great chocolate and more... Choconutz
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