Bo Friberg

Praline

Preparation info

  • 1 pound

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • 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.
  2. Lightly oil a marble slab or sheet pan.
  3. Caramelize the sugar with the lemon juice to a light golden color. Immediately add the toasted nuts, stir to combine, and pour onto the oiled marble.
  4. Let the praline cool, then crush with a dowel or rolling pin to the desired consisten