Praliné Noisette Maison : Ma Version Facile & Inratable ! NOUVELLE TECHNIQUE !

Ingredients

• 160 g Granulated Sugar (fine white sugar)
• 50 g Water (room temperature)
• 125 g Whole Almonds (raw, unsalted)
• 125 g Whole Hazelnuts (raw, unsalted)

Instructions

1. Measure Ingredients

   Weigh 160 g sugar, 50 g water, 125 g almonds and 125 g hazelnuts.

   Time: PT2M

2. Combine Sugar and Water

   Place the sugar and water in the saucepan and stir gently over medium heat until the sugar dissolves.

   Time: PT5M

3. Heat to Soft‑Ball Stage

   Attach the candy thermometer and continue heating until the syrup reaches 118 °C (236 °F).

   Time: PT2M

   Temperature: 118°C

4. Add Nuts

   Stir in the almonds and hazelnuts, keeping the heat on medium.

   Time: PT5M

5. Caramelize Nuts

   Continue cooking, stirring constantly, until the mixture turns a rich amber color.

   Time: PT3M

6. Cool on Parchment

   Pour the hot nut caramel onto a sheet of parchment paper, spread thinly, and let it cool at room temperature.

   Time: PT30M

7. Break into Pieces

   Once completely cooled, break the solidified caramel into small chunks using a knife or your hands.

   Time: PT2M

8. Blend the Praline

   Transfer the pieces to the blender. Pulse in short bursts, pausing every few seconds to prevent the motor from overheating, until a smooth paste forms.

   Time: PT5M

9. Finish Blending

   Blend continuously for another 2 minutes until the texture is glossy and velvety.

   Time: PT2M

10. Store

    Transfer the praliné to an airtight jar and seal.

    Time: PT1M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g