The Praliné Paste by Philippe Conticini: the base for starting great pastry!

7 Dec

A few months ago, I bought Philippe Conticini‘s book Sensations because I really could not stop watching the amazing pictures they have taken. I rather expected a Book of Art rather than a real Pastry Book as many of them are much too complicate for a young twin mum to get involved in!

I was wrong I have to admit. The book offers many recipes, some harder than other but a lot of them explain just the basics of the pastry with very simple but quality ingredients that make the difference!

That’s how I rediscovered the Sablés Bretons and also how I made my own Praliné in order to achieve the topic of my next post: the Milky Crunch….

But let’s start with the Praliné first!


Pure Mixed Nuts Praliné Paste 

Ingredients for 1 kg of Praliné

  • 600g of mixed nuts (pistachios, cashew nuts, pecans, macadamias, almonds and hazelnuts)
  • 400g of caster sugar
  • 100g of water

Method

  • In a deep large frying with heavy bottom bring to a boil water and sugar. When the temperature reaches 116°, add the mixed nuts.

  • Take care to coat all the nuts with the syrup and keep on cooking it and stirring it for another 20 minutes so that it caramelize but does not burn.

  • The sugar will crystallize after you added the nuts but it will finally caramelize and get a nice golden Brown colour.

  • At that point, spread the nuts on a silicon mat and let them cool down.

  • Pour 1/3 of the nuts in a powerful blender such as Robot Coupe or Thermomix and mix it until you get a nice creamy paste.

  • You can keep it in an airtight container. 

*Memo: Philippe Conticini explains why the sugar crystallizes halfway through the cooking process.

Because you incorporate air and also because the surface of the nuts are not pure, the sugar reacts and crystallizes but after a while, it will caramelize and become silky and shiny.


7 Responses to “The Praliné Paste by Philippe Conticini: the base for starting great pastry!”

  1. Eva June 22, 2013 at 6:21 pm #

    nice…nothing tops praline paste….was the book worth it? Easily translated, did it have the recipe of his version of Gateau St. Honore?

    • dthuret June 23, 2013 at 4:49 am #

      I’ll have to check in the book and if there is a recipe I’ll let you know if it is an easy one to translate!

      • Eva June 23, 2013 at 12:40 pm #

        Thank You….
        I really want to buy that book.

      • dthuret July 23, 2013 at 1:28 am #

        The st honore is in the book, pretty long recipe though and you havevto go back and forth as there is 4 recipes to refer to before starting that one!

      • Eva July 23, 2013 at 9:42 pm #

        would you be able to share those recipes…I would really love you for it🙂. I love the gateau St. honore version he’s got. Thank you so much for your help.

  2. Tom September 8, 2014 at 5:55 pm #

    WOW! six kinds of nuts! never thought of that. gotta give it a try. looks awesome!:))

Trackbacks/Pingbacks

  1. Milky Crunch | Friends in the Kitchen - January 20, 2012

    […] December, I have introduced you to the Praliné technique thanks to Philippe Conticini but I also told you that I will write a post about a […]

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