New Orleans Pralines
Votes: 2
Time: 1 hour.
Complexity: average
Quantity: Approximately 48 pcs.
Complexity: average
Quantity: Approximately 48 pcs.
New Orleans Pralines - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 ml of cream with a fat content of 36-40%
- 2 and 1/4 cups sugar
- 1 tbsp light corn syrup or honey
- Finely grated zest of 1 orange (optional)
- 1.5 cups ground pecans or almonds
- A pinch of salt
We recommend
Recipes with similar ingredients: cream, corn syrup, Orange zest, pecans, almond
Cooking the dish according to the recipe:
- Line 3 baking sheets with parchment paper. Have 2 teaspoons ready for scooping the pralines onto the sheets.
- Pour the cream into a heavy-bottomed saucepan, add the sugar, corn syrup, and orange zest. Bring the mixture to a boil, reduce the heat to medium-low, and simmer, stirring, until the mixture begins to thicken and turns light brown, 20 to 30 minutes. Check for doneness by inserting a thermometer into the mixture; the temperature should read 115°C (230°F). Stir in the nuts and salt.
- Continue cooking, stirring constantly, until the mixture begins to separate from the sides of the pan (the thermometer should read 119°C). To test the praline's readiness, drop a small amount onto the prepared baking sheet; the mixture should hold its shape and not spread.
- Using two teaspoons, spoon the mixture in small portions onto the prepared baking sheets. Refrigerate the pralines for 30-60 minutes to allow them to set. Store the pralines in an airtight container for up to 1 week.
Recipe by Brennan's (USA, Louisiana, New Orleans) restaurant
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