Bo Friberg

Praline

Preparation info
  • Yield:

    1 pound

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Praline is hard to work with in a humid climate or in wet weather because the sugar starts to break down and the praline becomes sticky. However, sticky praline is suitable to use in making Praline Paste.

Ingredients

  • 4 ounces (115 g) hazelnuts
  • 4 ounces (115

Method

  1. Toast the hazelnuts and remove the skin. Toast the almonds lightly. Reserve the nuts.
  2. Lightly oil a marble slab or sheet pan.
  3. Caramelize the sugar with the lemon juice to a light golden color.
  4. Immediately add the toasted nuts, stir to combine, and pour onto the oiled