Help! Praline recipe needed.?!


Question: I am trying to make praline as they did in victorian Britain - the only problem is that the recipe seems to be either missing a step or an ingredient. So heres my question - does any one have a recipe that may similar - once the praline is made and set it is then ground into a powder, chocolate is mixed in and then it is made into balls and coated in chocolate. But so far isn't working - hence I think something - step or ingredient - is missing. Please help if you can.


Answers: I am trying to make praline as they did in victorian Britain - the only problem is that the recipe seems to be either missing a step or an ingredient. So heres my question - does any one have a recipe that may similar - once the praline is made and set it is then ground into a powder, chocolate is mixed in and then it is made into balls and coated in chocolate. But so far isn't working - hence I think something - step or ingredient - is missing. Please help if you can.

This was the closest I could find for you....
Chocolate Praline Truffle

Praline Powder
1 tablespoon canola oil
1/2 cup granulated sugar
1/2 cup whole almonds

Truffles
6 ounces semisweet chocolate
1/4 cup unsalted butter
2 1/2 tablespoons orange liqueur
2 tablespoons heavy cream
1 orange grated peel

Coating
1/2 cup unsweetened cocoa
4 ounces semisweet chocolate
Praline powder

Oil a cookie sheet and set aside.

In a heavy 1-quart saucepan, melt the sugar over low heat cook until it reaches 310 degrees F on candy thermometer and begins to caramelize. Add the almonds and continue cooking until candy becomes rich brown. Pour hot mixture onto cookie sheet and cool until hard. Break into pieces and grind into a fine powder, in a blender or food processor.

Truffles: Melt chocolate over hot water in the top of a double boiler. Stir in butter, liqueur, cream orange peel and praline powder. Place mixture in fridge and allow to cool until thick enough to shape (about 1 hour). Form into balls 1/2-inch in diameter. Place in a single layer on a cookie sheet and freeze till firm.

Coating: Sprinkle cocoa on a wax paper-lined cookie sheet. Melt chocolate over hot water. Allow to cool to lukewarm. Put a dollop of lukewarm chocolate in your hand and quickly roll a frozen truffle in it. Thinly coat each truffle, then roll in cocoa. Store in an airtight container.

Title: Pralines
Categories: Candies, Low-fat
Yield: 12 servings

4 c Sugar
5 c Pecans
4 T Karo syrup
1 T Butter
1 cn Condensed milk
1 t Vanilla
1 cn Water

Mix all ingredients except butter, vanilla, and pecans.

Cook on low fire until the mixture forms a soft ball in
cold water. Remove from fire.

Add butter, vanilla, and pecans, and beat until the mixture
holds its shape.

Spoon onto buttered wax paper (Add old newspaper under your
wax paper.)

If candy gets hard before all is spooned out, add a little
water, and heat over. Or you can let it stand on low heat
while spooning out.

What isn't working? Stir in some of the melted chocolate to the powdered praline. Mix it up. Allow it to set (cool) slightly. Scoop out small spoon fulls and shape into balls. Allow the balls to cool. Dip cooled balls in more melted chocolate and allow to cool on parchment paper. TADAH!





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