Praline Paste

Preparation info

  • Yield:

    1 cup

    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Praline paste is used mainly for making candy and for flavoring cake and pastry fillings. As with hazelnut paste, making your own is time consuming, and you will be hard pressed to achieve the same result as the ready-made commercial product. Commercial praline paste is passed through a grinding machine equipped with stone rollers (known as an almond mill), which produces a superior result. Either this recipe or a purchased paste can be used in recipes in this book that call for praline pas

Ingredients

Method