How To Make Pink Praline


I came to know about this sweet treat from the wonderful Bruno Albouze. I was amazed when I saw him making the floating island dessert; the dessert was topped with pink praline. Right at that moment, I knew that I have to give it a shot. This takes a bit of an effort, patience and time, but as soon as they came outta the oven, you know that it is well worth it.

Pink praline is actually almonds coated with red colored sugar. You can find out more on Wiki, tho, why the color pink is still unknown. This is quite popular in Lyon, France and it is largely known as praliné roses. I will definitely research more on what can I make outta these gorgeous praline. In the meantime, please give this recipe a try.

Ingredients:

Adapted from Bruno Albouze

(Make 350g)

  • Granulated Sugar, 225g Divided Into 75g Portions

  • Water, 60g Divided Into 20g Portions

  • Organic Natural Red Food Coloring, 1/2 TSP + More If Necessary

  • Almonds, 125g

  • Rose Water, 1 TSP

Equipment:

  • Heavy Sauce Pot X 2

  • Oven

Directions:

  1. Prepare a baking tray lined with parchment paper.

  2. Stage 1.

  3. In a sauce pot over medium-high heat, add 75g of sugar, 20g of water and food coloring.

  4. Swirl to dissolve the sugar completely.

  5. Bring it up to a boil.

  6. Once large bubbles starts to form, add in almonds.

  7. Stirring and shaking the pot constantly.

  8. Add in rose water.

  9. The syrup will start to crystallize.

  10. Continue stirring and coat the almonds well with the sugar.

  11. You can see that some of sugar will not adhere to the almonds and stuck on the bottom of the pot, like powdered pink sugar.

  12. Continue to cook the sugar until it melts slightly so that it will coat the almonds again.

  13. *Do not cook too long or the sugar will burn.*

  14. Immediately, transfer everything, including the powdered sugar, onto the baking tray.

  15. Wash the utensils cleaning and wipe dry.

  16. Stage 2.

  17. Pick and transfer almonds on the sauce pot and set aside.

  18. In another sauce pot over medium-high heat, add 75g of sugar, 20g of water and the pink powdered sugar.

  19. Add in food coloring only if necessary.

  20. Swirl the pot to melt the sugar completely.

  21. Bring it up to a boil.

  22. Once large bubbles start to form, immediately, pour the mixture into the pot of almonds over medium-high heat.

  23. Continue stirring and coat the almonds well with the sugar.

  24. The sugar will once again crystallize.

  25. Repeat the steps from stage 1.

  26. Wash the utensils cleaning and wipe dry.

  27. Stage 3.

  28. Repeat the steps from stage 2.

  29. Preheat oven to 70 degrees celsius or 160 fahrenheit.

  30. Wack the pink pralines into the oven and bake for 50 mins.

  31. Remove from oven and set aside to cool completely.

  32. You can serve it with any dessert if desired.

#almond #pinkpraline

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