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Walnut praline paste


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3 replies to this topic

#1 HQAntithesis

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Posted 23 January 2014 - 03:04 AM

Hi all!

 

So I'm looking at experimenting with different pralines.  I've done pine nut ones before (which maintain their distinct flavour but are quite expensive to make) but haven't tried making walnut praline.  Has anyone attempted this?  Were the results worthwhile?



#2 jmacnaughtan

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Posted 23 January 2014 - 04:37 AM

I haven't tried walnut, but there's a recipe for it in Philippe Conticini's "Sensations", using 6:4 walnut/sugar.  I'll give it a shot when I next get some walnuts.

 

Peanuts work great as a praline, especially if you use the roasted salted ones :)


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#3 DianaM

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Posted 24 January 2014 - 02:03 PM

I haven't tried walnut, but there's a recipe for it in Philippe Conticini's "Sensations", using 6:4 walnut/sugar.  I'll give it a shot when I next get some walnuts.
 

Well I have, just last night. I had some walnuts languishing in the depths of my freezer, and wanted to use them up. I used the ratio j gives above, 6:4. It is good, it could have been fantastic, had the nuts been fresh. I think I'll use it in a two-layer bonbon, with a port ganache to balance it.

I am curious, HQ, how did you use your pine nut praline?

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#4 HQAntithesis

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Posted 26 January 2014 - 06:33 AM

This walnut praline is sounding more and more interesting :).

 

Ummm... the pine nut praline went into a dual layer bonbon with a porcini mushroom ganache (soaked, boiled with cream, blitzed then sieved).  It wasn't bad but not something I'd eat every day.  I generally prefer simple 'comfort' flavours.