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
- 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.