the first time I was introduced to pink praline was in Annecy when I was like 20 and visiting family, and my aunt bought this brioche with pink praline from the bakery, and I became obsessed with it
For the one who really wants to go to the next steps it exists some little machines who look like mortar mixers / tumble dryers / coffee beans roasters where you put your nuts and sugar mix and very slowly they will be coated .
Industrial candy makers spin large batches of candy in stainless steel drums to produce sugar coatings. I think you've identified the scaled down version for home chefs.
I usually detect a bitter taste when red food coloring is used in food. I wonder if I could do this with beet juice for coloring? It sure looks pretty, being pink!
Pour faire le Saint-Genix... C'etait le gateau de Paques a la maison quand j'etais enfant... Je fais deja la brioche, maintenant je peux faire le gateau plein de souvenirs...
Bonjour, Stephane. I used to get confused after coming to Australia seeing "praline" as being some sort of sugared nuts. I'd always known pralines as being filled chocolates in Belgium. Turns out that French Pralines and Belgian Pralines are quite different. At least you guys know that frites are not French 🤣🤣🤣🤣
You ara talking about another type of praline... We also have chocolate praliné in France. Praline designate a confectionery containing some groundnut, it's not a specific recipe. As for the frittes, no one knows their origin, Belgians tend to make them a lot better than the French but that doesn't mean they came up with the idea :D
You can have some ice water to the side and drop small amounts of the sugar in it with a teaspoon or something to see what it's like when it's cool. 124 is hard ball stage, so the sugar should cool to be completely hard. But, it's really fiddly and you run the risk of over heating your sugar while you're dropping sugar in the ice water. Thermometers are really cheap these days, I just use a cheap meat thermometer and I haven't had any issues, you don't need a fancy sugar or infrared thermometer.
You forgot to add flavour. Typically, there is some flavouring added (ex vanilla, orange blossom/rose extract, etc), but damnnn! Your results look super successful!
@@wastrelway3226 that's a great way to deliver historical facts. Apart from keeping folks awake enough to listen, the info also tends to stick. Kuddos!
Le problème que tu as est le suivant. Tu as beaucoup de «caramel rose« et pas assez de noix voilà pourquoi tu te ramasses avec une énorme couche de sucre sur tes noix.
the first time I was introduced to pink praline was in Annecy when I was like 20 and visiting family, and my aunt bought this brioche with pink praline from the bakery, and I became obsessed with it
i know it’s yummy 😋😋
Until now I didn't even realize that the beautiful praline could be made at home! BIG thank you for showing us how!
I've been fascinated with this pink praline ever since I tried a tart where it featured as the filling. Delicious and elegant.
For the one who really wants to go to the next steps it exists some little machines who look like mortar mixers / tumble dryers / coffee beans roasters where you put your nuts and sugar mix and very slowly they will be coated .
Thanks for the stainless steel pan technique tip!
I think that would make a great topping for ice cream. Cheers, Stephane! ✌️
indeed 🙂😋
Industrial candy makers spin large batches of candy in stainless steel drums to produce sugar coatings. I think you've identified the scaled down version for home chefs.
yeah and it is easier 😅
Hello Kimberly how’re you doing
In New Orleans we us cream milk instead of water…it’s so delicious that was
Are pecans the nut of choice? I always think of pecans as Southern so therefore they'd be used mostly?
I usually detect a bitter taste when red food coloring is used in food. I wonder if I could do this with beet juice for coloring? It sure looks pretty, being pink!
Pour faire le Saint-Genix... C'etait le gateau de Paques a la maison quand j'etais enfant... Je fais deja la brioche, maintenant je peux faire le gateau plein de souvenirs...
Interesting! I always thought that pralines originated in New Orleans, these look really pretty and kind of remind me of Jordon almonds. Thank you!
New Orleans ? That would be because it was French territory.
French nuns brought the technique there
In New England we use peanuts and call them French Burnt Nuts. They are so good.
Hi Stefane, shouldn't you peel the almonds before roasting and coating them with sugar?
them?
Merci 😊
Bonjour, Stephane. I used to get confused after coming to Australia seeing "praline" as being some sort of sugared nuts. I'd always known pralines as being filled chocolates in Belgium. Turns out that French Pralines and Belgian Pralines are quite different. At least you guys know that frites are not French 🤣🤣🤣🤣
You ara talking about another type of praline... We also have chocolate praliné in France.
Praline designate a confectionery containing some groundnut, it's not a specific recipe.
As for the frittes, no one knows their origin, Belgians tend to make them a lot better than the French but that doesn't mean they came up with the idea :D
There is also a different type of praline made in New Orleans, Louisiana. It’s made with pecans.
Hi, where did you get that pan? I’ve looked and they are extremely expensive..
So much different from the Pralines of the Southern United States! Those are usually pecans, coated with caramelized sugar!
That's not praline. Clearly something list in translation. That's candied nuts....
In America, the most common praline is peanut praline. Second is pecan praline.
That's a nutty treat 👍..what could be suggested instead of 30 mins oven baking
And also we can try with gooseberry too
you can skip the last 30 minutes baking
Stephane, how to check the sugar temperature if you do not have a thermometer?
I can't think of any other way. Don't put your finger in it... :D
You can have some ice water to the side and drop small amounts of the sugar in it with a teaspoon or something to see what it's like when it's cool. 124 is hard ball stage, so the sugar should cool to be completely hard. But, it's really fiddly and you run the risk of over heating your sugar while you're dropping sugar in the ice water. Thermometers are really cheap these days, I just use a cheap meat thermometer and I haven't had any issues, you don't need a fancy sugar or infrared thermometer.
@@FrostedCreations Thank you so much for your assistance.
@@FrostedCreations That won't tell you the temperature... If you want to know when it's cool, just wait long enough and then wait some more.
@@IronFreee It will roughly. If the sugar is at hard ball stage it must be between 122 and 130 degrees.
You forgot to add flavour. Typically, there is some flavouring added (ex vanilla, orange blossom/rose extract, etc), but damnnn! Your results look super successful!
Grand Marnier is my vote. But overall the effort reward ratio does not work for me in this case.
This is the second time this week I've heard someone speaking of torrefaction! (apparently, the Spanish lightly torrefy their coffee beans)
That noise you made of the walnut hitting the guy was tremendous
😂😂 probably the most likely and accurate piece of kitchen history to date. Sounds like a skit straight out of a Three Stooges clip. LOL!
I agree. Most stories about the "origins" of a recipe are probably invented, anyway. Why not tell a funny one :-)
@@wastrelway3226 that's a great way to deliver historical facts. Apart from keeping folks awake enough to listen, the info also tends to stick. Kuddos!
Hi, I've got a question : is too latw for someone in their mid 30's to become a chef 😐?
Sir..This is awesome..We are providng traditional srilankan recipies on our channel..Visit here if you can.. Love from Sri Lanka..
Like how you have not edited video to include the failed attempt
Le problème que tu as est le suivant. Tu as beaucoup de «caramel rose« et pas assez de noix voilà pourquoi tu te ramasses avec une énorme couche de sucre sur tes noix.
How did you manage to skip processes and still make a 14 min video for a simple recipe?
Too fiddly! I'll be buying mine.
I am in full agreement with you. It is not a satisfactory effort reward ratio in my view.