The praline is a relic of the confectionery and pastries of France. It consists of a mixture of a nut and melted sugar. By grinding the mixture for a time, they release nuts oil and with the emulsified sugar we obtain the cream praline.

It is used in pastry making, commonly for the preparation of creams, ice creams, soufflés , chocolate and nougat . When you start to grind, first we see a chunky mixture of nuts. This is called praline.

In its preparation sugar mixture and nuts equally. The creation of this sweet cream was the first chocolates in history. Their preparation is usually mixed with ganache (chocolate truffle mixture melted and cream) for the filling. It is also the case that the puffed rice is filled. For them, this relic of pastry gives them their name, letting them be known as praline chocolates. The chocolates made with hazelnut paste, almond or any nut are called gianduja.

There are ice cream can be served with a praline. In this case, makes a crust consisting caramelized almond pieces. This is known as nougat.

You can give as many uses as there are sweets and desserts. However, the praline not necessarily be used to prepare any sweet. It can be eaten in their natural state, as with jams.

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Varieties

Organic Almond, Almond, Hazelnut, Almond/Hazelnut, Pistachio, Walnut, Pecan Nut, Macadamia Nut, Pine Nut, Cashew nut, Sunflower seeds, ...

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