Messed up making praline
Posted: 24 February 2009 07:09 PM   [ Ignore ]
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hello-

i was trying to make hazelnut praline and my candy turned brittle and sandy. i know from making caramel that sandy is not a desired consistency. i am eventually turning this candy into a paste. will it really matter b/c i’m going to be sticking in the processor or do i need to start over agin? please help!

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Posted: 24 February 2009 07:44 PM   [ Ignore ]   [ # 1 ]
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Sounds like your sugar crystallized wrong. Why don’t you stick it in the food processor anyway, and see how it tastes when it is pulverized? Let us know what happens.

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Posted: 24 February 2009 11:15 PM   [ Ignore ]   [ # 2 ]
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yes, when i took baking classes crystallization was so tricky. what i produced today is an example of what not to do but i put over a pound of hazelnut which i diligently boiled, skinned and roasted. it would be a bummer to have to start over!

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Posted: 25 February 2009 01:02 AM   [ Ignore ]   [ # 3 ]
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I’m with Christine- grind it up, and see how it comes out. Unless it’s burned, it’s going to taste good, and be a delightful ingredient in something.

Cathy

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Posted: 25 February 2009 03:35 AM   [ Ignore ]   [ # 4 ]
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the praline from cake bible is suppose to be sandy!  and it makes the most gorgeous chocolate praline sheet for the triple chocolate cake.

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Posted: 25 February 2009 01:34 PM   [ Ignore ]   [ # 5 ]
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Personally, I like those crunchy little crystallized bits.

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Posted: 25 February 2009 08:57 PM   [ Ignore ]   [ # 6 ]
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so i finally got to breaking down the “messed up” praline. I made the first half in to praline powder which turned out great. thanks you all for the encouragement to keep at it.

i pureed the second half with intent on making into paste. i let the processor go for a while but it didn’t become too pasty so i added a few drops of water. now it’s the consistency of peanut butter. is that right? it sure tastes good! from some pictures i’ve seen paste looks a bit more liquidy than mine which is like a solid nut butter. wondering if the end product is ok. i’m going to mix both into ganache to layer a chocolate cake.

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Posted: 25 February 2009 09:03 PM   [ Ignore ]   [ # 7 ]
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You’re making my mouth water just thinking about it.  Let us know how it goes.

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Posted: 26 February 2009 01:24 AM   [ Ignore ]   [ # 8 ]
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yes, once the cake is done i’ll report back! i’m thinking of mixing the ganache with both the praline paste and crumbs as the filling. The outside will be coated with a the neo classic buttercream.

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Posted: 27 February 2009 08:01 AM   [ Ignore ]   [ # 9 ]
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Trolley, your praline sounds so delicious!  It is one of my absolute favorite things. 

I think Rose mentions that it is nearly impossible to make homemade praline paste totally smooth with standard household equipment.  She features homemade praline paste in “crunch” versions of her buttercreams, which sounds like your version, with all those tasty additions.  I bet it’ll be lovely, looking forward to hearing more!

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Posted: 27 February 2009 05:41 PM   [ Ignore ]   [ # 10 ]
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julie, you’re absolutely right. she does mention that it’s impossible to get the same texture as you would with commercial pastes. i actually read this after you pointed this out. the paste looks like miso but definitely has a chunky almost gritty texture. it’s really thick. i think i would enjoy the crunchy texture in my ganache which i will be making next week to go with the cake. i wasn’t sure whether i should have kept in the cuisinart for longer.  in the mean time i have to stop dipping into the paste. this morning i added it to my oatmeal which brought it to the next level of pure deliciousness. i’m also dipping my dark chocolate in it. so delicious.

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