The other day I was suddenly in the mood to make something in the kitchen, as I often am. I flipped open one of the pastry magazines that are sent to me and came across a simple enough praline recipe – or so I thought.
Initially I thought it would be silly of me to post about something that I wasn’t successful in making but then I realized I’m not a huge fans of pralines anyway and thus probably will not be trying this recipe again. So I will leave you with the recipe in case you are interested and some notes that, evidently, both did and did not work out for me.
Recipe from the Culinary Institute of America:
350 g sugar
350 g brown sugar
180 g heavy cream
100 g milk
90 g butter
350 g pecans
1 t salt
1 t vanilla extract
First, you’re going to want to toast your pecans. I popped mine in the oven at 350 for about 10-15 minutes, until they’re nice and crunchy. Then, combine the sugars, milks and butter together on the stove and cook until . I didn’t have a candy thermometer (which may or may not be the exact reason this recipe was a fail for me) so I estimated about 5 minutes after boiling.
You’re also going to want a big pot. The magazine suggested a 4qt. but I ended up burning myself when the pot came to a boil. I had always heard candy burns are the worst and can now speak from experience and say: lkjlkSJFLKSfd. But the hardest part comes next when you mix the nuts into the caramel mixture and “vigorously” stir for 45 seconds or until creamy. Vigorously meaning stir quickly and powerfully while simultaneously being careful enough to not get any of the 215 degree mixture on your clothes or worst, yourself. (Praline-1, Regina-0).
Mine took much more than 45 seconds and that’s when I knew this recipe wasn’t going to work out for me. Even after 2 minutes of stirring the mixture was still too liquidy and not at all sticky like caramel or pralines should be. I had scooped about half the mixture when I decided to give it another “vigorous” stir to see if I could stiffen it up a bit but this made the mixture even worse.
I ended up having the pop them in the fridge overnight to dry. In the morning I took a bite and tossed them all in the trash :( Pralines-2, Regina-0.
Here’s a couple things I would’ve changed if I were to try this recipe again: instead of using whole milk (the recipe cleverly did not specify!), I would try some 1/2 & 1/2. I’d probably cut the milk a little bit too and definitely cut the white sugar. The end product literally tasted like spoonfuls of sugar with pecan bits in them.
In other news, my mom created a new product today! Aren’t they cute??
I was online trying to find a new name for them when I came across Tartelette‘s verrines. Verrines. Verrines… I think this is my new favorite word. Verrines. Just rolls off your tongue, doesn’t it?
And how did I not know about verrines before? I’m giddy just thinking about them. My mind is already spinning with all the possible combinations I could try. Right now I’m drooling over Tartelette’s Milk Chocolate and Chestnut Mousse Verrines. No doubt they are what I’m going to try next.