Flo Braker

Praline Paste

Preparation info
  • Makes

    ½ cup

    • Difficulty

      Easy

Appears in
top 1000The Simple Art of Perfect Baking
The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

Praline Paste is the opposite of Classic Praline. Its consistency is that of a paste, similar to peanut butter. It may be added to buttercreams or whipped cream as a flavoring.

Method

Prepare Classic Praline. Set aside to cool and firm.

Break up the praline and process it in the food processor beyond the stage of forming crumbs, as for Praline Powder (above), for a total of 5 to 6 minutes, or until it has the consistency of peanut butter. If not using right away, store in a covered container at room temperature up to 1 week.