Praline Dust Recipes

PRALINE DUST

Steps:

• Spray a baking sheet with vegetable-oil cooking spray, wiping off any excess with a paper towel; set aside. In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to combine. Cover, and bring to a boil over high heat. Cook until sugar is dissolved. Uncover, reduce heat to medium, and continue to cook without stirring until the sugar mixture reaches 295 degrees.on a candy thermometer. Remove from heat.
• Stir in 3/4 cup pistachios, the butter, vanilla, and baking soda. Return to heat, and cook, stirring constantly, until the mixture reaches 300 degrees.on a candy thermometer. Remove from heat, and pour mixture onto prepared baking sheet. Working quickly, spread mixture. Set aside to cool.
• Break brittle into small pieces. Place in a food processor fitted with a metal blade. Process until powdery.

PRALINE DUST

Steps:

• Lightly brown the nuts in an oven.
• cook the water and sugar until the caramel stage is reached.
• mix in the nuts.
• Turn out the micture on a baking sheet lined with baking parchement and lightly oiled.
• Allow to become quite cold.
• Crush to a coarse sand texture with a rolling pin, or break into chunks and place in a processor with a blade attachment.
• Store in an airtight container.

PRALINE BUTTERCREAM

Steps:

• Make the praline: Butter a baking sheet, or line it with a Silpat (a French baking mat). Set aside. In a small, heavy saucepan, bring 1 cup sugar and the water to a boil over medium heat, stirring until sugar dissolves; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
• Continue cooking, without stirring, until dark amber, swirling pan to color evenly. Remove from heat; stir in nuts, distributing evenly. Immediately pour mixture onto prepared baking sheet. Let sit until hardened and completely cool.
• Break praline into pieces, and place in the bowl of a food processor fitted with the metal blade. Process to a fine powder. Measure out 1 1/2 cups praline powder, and set aside. Reserve remaining powder for another use.
• Make the buttercream: In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together egg whites and remaining 1/2 cup sugar until mixture is warm to the touch and sugar has dissolved.
• Attach bowl to mixer fitted with the whisk attachment, and beat on high speed until mixture is stiff and cool, about 5 minutes. Add butter all at once, and beat until mixture has a smooth, spreadable consistency, about 5 minutes. Don't worry if the buttercream separates and appears curdled; it will come back together with continued beating.
• Add praline powder; beat to combine. If using the same day, set aside, covered with plastic wrap, at room temperature, until ready to use. Or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature; beat with paddle attachment until smooth.

PRALINES

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.