Awesome recipe. I followed your method with equal parts almond and hazelnut. It’s the real deal. Will make again and again
@AveryRaassen3 жыл бұрын
Amazing. I bet that tasted fantastic.
@mobilegamereview224611 ай бұрын
Wow this recipe is really very Helpful I like it so much it looks so tempting.. thanks for sharing this very delicious and amazing Almond Praline Paste Recipe..... Priyanka this side from India 🇮🇳
@AveryRaassen11 ай бұрын
Thank you for the kinds words and support!! I am glad you enjoyed the video.
@kidskitchenbr Жыл бұрын
Excellent video. Thank you!
@AveryRaassen Жыл бұрын
I am glad you enjoyed the video.
@vatansever43813 жыл бұрын
Great 👍🏻
@AveryRaassen2 жыл бұрын
Thank you! Cheers!
@vatansever43813 жыл бұрын
Great i
@CasplenYT2 жыл бұрын
Great recipe. Don't suppose you've got any ideas for how I might turn this into a thick glaze?
@AveryRaassen2 жыл бұрын
You could mix in 1/2 Milk Chocolate, 1/4 Cocoa Butter and 1/4 Praline Paste. Is this for glazing a cake?
@aonguyenminh27382 жыл бұрын
A did the same as you are, but at 3:30, my paste became harder and burnt out my food processer. Is there any safer way to make this without harming my food processer?
@AveryRaassen2 жыл бұрын
You could make sure the pieces are really really small. It really depends on your food processor. You might need a more powerful one. The other option is to use a Chocolate Melanger or also known as a Conche with uses stone to grind the Praline into a finer paste but those can cost a fair bit.
@bottippnorway367110 ай бұрын
I find your videoes so good! And i watched the pumpkin seed praline video. But i dont have a wet grinder. Can i ask you if it will work to make this excact recipe just with Pumpkin seeds instead of Almonds?
@AveryRaassen10 ай бұрын
No worries on the wet grinder. Its only a texture thing. The taste doesn't change too much. Only get one if you are able to get a really really good deal on ebay or facebook market place. It will work, because I based the caramel ratio for the pumpkin seed butter from this recipe.
@AveryRaassen10 ай бұрын
Also, thank you so so much for your support!!!
@bottippnorway367110 ай бұрын
Ok, thank you so much for your answer! And keep up the good work! @@AveryRaassen
@AuroraClair3 ай бұрын
How much does the paste heat up while grinding in the food processor?
@AveryRaassen3 ай бұрын
I didn't measure with a thermometer but it does become rather warm.
@AuroraClair3 ай бұрын
@@AveryRaassen okay, I was looking for an approximation, so thank you :)
@aselek7772 жыл бұрын
amazing! what is the shelf life of the paste?
@AveryRaassen2 жыл бұрын
You can keep it for a good month in a cool and dry area. Or you van freeze it for a good 6 months. If you have a vac pack machine, it can last for a good 3 months.
@naturallisticallyme6607 Жыл бұрын
What to do if your craramel ceases?
@AveryRaassen Жыл бұрын
Dilute with water and reboil down to make caramel again. Give that a try.
@conradaster3764 Жыл бұрын
Do i HAVE to deskin the nutts?
@AveryRaassen Жыл бұрын
No you don't. It is a matter of preference.
@conradaster3764 Жыл бұрын
@AveryRaassen ok thank you chef raassen!
@alisonwoo3369 Жыл бұрын
is this 160C or F? thanks
@AveryRaassen Жыл бұрын
This is 160 celcius.
@alisonwoo3369 Жыл бұрын
Thank you just didn’t want to burn the nuts Can’t wait to try the recipe tomorrow
@alisonwoo3369 Жыл бұрын
I’m not sure what I did wrong. It the nuts were roasted, oven turned off left them int he oven Did the caramel to 165c and added the nuts mixed them and took it off the heat and poured into a pan As soon as I started to do this the sugar started crystallising I’ve done hazelnut praline before and This has never happened so I’m not sure what I did wrong or if it can be rescued at this point
@NawafKhan2 жыл бұрын
My praline turned into a hard lumpy mass in the food processor. Like toffee. What did I do wrong?
@AveryRaassen2 жыл бұрын
Was it sticky? Did you bring the temperature of the caramel to the desired temperature?
@NawafKhan2 жыл бұрын
@@AveryRaassen Yes, it was sticky actually. I don't have a kitchen thermometer.
@AveryRaassen2 жыл бұрын
@@NawafKhan There is a potential chance you might have under cooked your caramel even though the colour might be almost there. Under cooked caramel will be sticky and as what happened to you become fudge like. I would suggest buying a thermometer. You don't have to spend loads on a fancy one but you need a thermometer in the pastry section.
@NawafKhan2 жыл бұрын
@@AveryRaassen Yes, I think that's exactly what happened. I tend to undercook caramel sometimes because my family doesn't like when it's too bitter. Thanks for your help!