Pistachio Praline
A paste made from roasted and caramelized pistachios. A delicious base for your pistachio creations.
Preparation time
45 minutes
Yield
500g of praline
Difficulty
⭐⭐⭐
Ingredients
- • 250g raw, unsalted pistachios
- • 250g sugar
- • 1 pinch of fleur de sel
Instructions
1
Roasting the pistachios
1. Preheat the oven to 150°C (300°F).
2. Spread the pistachios on a baking sheet.
3. Bake for 10-12 minutes, stirring halfway through.
4. The pistachios should be slightly golden and fragrant.
5. Let them cool completely.
Note: Pistachios are more delicate than hazelnuts, so monitor the roasting carefully.
2
Making dry caramel
1. In a heavy-bottomed saucepan, spread the sugar in a thin layer.
2. Heat over medium heat without stirring.
3. Once the sugar starts to melt, gently stir with a wooden spatula.
4. Continue until you obtain a light caramel (lighter than for hazelnuts to preserve the green color of the pistachios).
3
Caramelizing the pistachios
1. Add the roasted pistachios to the caramel.
2. Stir quickly to coat all the pistachios evenly.
3. Add the fleur de sel.
4. Pour onto a sheet of parchment paper.
5. Let it cool completely.
4
Blending
1. Break the cooled praline into chunks.
2. Blend in a powerful food processor using pulse mode.
3. Continue blending until you reach the desired texture:
- 2-3 minutes for a coarse praline
- 5-7 minutes for a smooth praline
Note: Pistachio praline tends to be more fluid than hazelnut praline due to its natural oil content.
Advices
- Pistachios are more delicate than hazelnuts, so monitor the roasting carefully
- If possible, use Sicilian or Iranian pistachios for a more intense flavor
- Blend in intervals if the mixture or your food processor heats up.
Preservation
Storage
In an airtight jar at room temperature
Shelf life
Several weeks at room temperature, protected from light and humidity
Variants
Crispy Pistachio Praline
Modifications des ingrédients:
- 40g pistachio praline
- 40g lace crêpes or feuilletine
- 40g white chocolate
Specific steps:
Preparing the crispy praline
1. Melt the white chocolate using a double boiler
2. Mix the praline with the melted chocolate
3. Gently fold in the feuilletine
4. Use immediately or store in the refrigerator