New Orleans Pralines – A detailed recipe for cooking. Recipe – Brennan’s (USA, Louisiana, New Orleans) Restaurant Share with friends: 
Food Photography: Charles Masters Time: 1 hour. Difficulty: medium Quantity: Approx. 48 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 ml. cream with a fat content of 36-40%
- 2 and 1/4 Art. Sahara
- 1 tbsp. l light corn syrup or honey
- Finely grated zest of 1 orange (optional)
- 1.5 tbsp. ground pecans or almonds
- A pinch of salt
Recipes with similar ingredients: cream, corn syrup, Orange zest, pecans, almonds
Recipe preparation:
- Place parchment paper in 3 baking sheets. Prepare 2 teaspoons spoons for laying pralines on baking sheets.
- Pour cream into a pan with a thick bottom, add sugar, corn syrup and orange zest. Bring the mixture to a boil, switch the heating to medium to medium and cook at low boil, stirring until the mixture begins to thicken and acquires a light brown color, 20 – 30 minutes. Check the readiness of pralines, by immersing the thermometer in the mixture, the temperature should be 115 ° C. Stir in nuts and salt.
- Continue to cook, stirring constantly, until the mixture will not begin to separate from the pan walls (the thermometer should show 119 ° C). To check the readiness of pralines, lay out a small amount on a prepared baking sheet, the mixture should keep in shape and do not spread.
- Using two teaspoons, put the mixture not large portions on prepared baking sheets. Put the pralines in refrigerator for 30-60 min., for hardening. Store pralines in hermetically sealed containers for 1 week.
