Description
Creamy French praline puff pastry delight combines buttery layers with rich nutty caramel. Crisp pastry and sweet praline create an irresistible dessert you cannot resist savoring.
Ingredients
Scale
- 2 sheets puff pastry
- 200 g (7 oz) whole raw hazelnuts
- 100 g (3.5 oz) whole raw almonds
- 100 g (3.5 oz) pecans
- 265 g (9.3 oz) granulated sugar
- 60 g (2.1 oz) sugar
- 50 g (1.8 oz) sugar
- 5 tbsps praliné paste (approximately 200 g / 7 oz)
- 300 ml (10.1 fl oz) whole milk
- 20 g (0.7 oz) butter
- 100 g (3.5 oz) butter
- 3 egg yolks
- 1 whole egg
- 1 egg yolk
- 1 egg white
- 20 g (0.7 oz) butter
- 20 g (0.7 oz) cornstarch
- 20 g (0.7 oz) cornstarch
- 10 g (0.4 oz) flour
- 80 g (2.8 oz) almond flour
- 80 g (2.8 oz) hazelnut meal
- 65 g (2.3 oz) water
- 1 tsp natural vanilla extract
- 1 egg wash
Instructions
- Praline Creation: Craft a golden caramel by heating sugar and water to 118°C, then fold in nuts, stirring until they transform into a rich, amber-hued praline.
- Praline Preparation: Cool the praline mixture on a flat tray, then pulverize into a fine powder and grind into a silky, smooth paste.
- Crème Pâtissière Development: Whisk milk, egg yolks, sugar, cornstarch, flour, butter, and vanilla in a heavy saucepan over medium heat, stirring continuously until the mixture thickens into a luxurious custard.
- Frangipane Fusion: Cream butter with sugar, then blend in whole egg and additional egg yolk until smooth and homogeneous.
- Filling Composition: Incorporate almond meal, hazelnut meal, cornstarch, and praline paste into the butter mixture, ensuring a uniform, velvety texture.
- Filling Integration: Gently fold the cooled crème pâtissière into the frangipane, creating a rich, creamy filling with complex layers of flavor.
- Pastry Assembly: Position the first puff pastry disc, spread the frangipane mixture evenly, leaving a small border, then cover with the second disc, sealing edges with egg white and brushing the surface with egg wash.
- Chilling Process: Refrigerate the assembled pastry for 30 minutes, then score an intricate decorative pattern on the surface, returning to the refrigerator for another 30-minute chilling period.
- Baking Technique: Preheat the oven to 180°C and bake for 40 minutes until the pastry achieves a deep, burnished golden color.
- Final Touch: Optionally, brush with a glossy sugar syrup to enhance the pastry’s luminous appearance and add a subtle sheen.
Notes
- Master Temperature Control: Precisely hitting 118°C (244°F) when creating caramel is crucial for achieving the perfect praline texture and preventing burnt sugar.
- Chill for Structural Integrity: Refrigerating the pastry twice helps stabilize layers, preventing butter from melting and ensuring a crisp, flaky result.
- Smooth Filling Technique: Thoroughly incorporate praline paste and crème pâtissière to create a uniform, luxurious filling without lumps or separation.
- Decorative Scoring Matters: Carefully scored top layer not only enhances visual appeal but also allows steam to escape, promoting even, golden-brown pastry.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 478
- Sugar: 39 g
- Sodium: 80 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 63 mg