All Levels
Pralines are a core element within chocolate and dessert making. Learn how to use and make a wide variety of pralines for different uses.
Date: 23rd April
Price: £29
Time: 2pm-3:30pm U.K.
Livestream Class Recording
Pralines can be used throughout all areas of chocolate and dessert work
If you can make nut butter, you can make a praline. Praline is a versatile item within chocolate making that can be
used in a wide variety of ways. In this class, I’ll show you a few of the ways I use it and
then let your creative juices flow!
The key to great chocolate… your fillings!
Pralines are a cornerstone of my chocolate work. They can be used to layer bonbons, create crunchy layers in filled bars or made into little chocolates unto themselves. Due to their versatility, and the ability to control their consistency, they can also be used as a piped filling inside dried fruits.
You can also use pralines in your dessert work if you’d like an oozy element or to glaze a doughnut, for example.
What you’ll learn…
Making Praline Paste
In order to get a silky smooth praline paste, we’ll be using a stone grinder. By using this, instead of a food processor, you can add granulated sweeteners and still achieve a silky finish. This cannot be said for the food processor. If you’re wondering why you can’t just use a liquid sweetener, we’ll talk about that in class. But liquid causes nut butters to seize, so you can’t add enough to sweeten it while also maintaining a silky texture.
The Many Uses For Pralines
Once you have made your praline paste, what can you do with it? Praline can be set into a silicone mould, or hand rolled, and dipped into chocolate (or eaten as is). It can be used as a filling in chocolate bars, bonbons or simply piped into chocolate shells. As praline is fat based, you can add textures to it and they will retain their crunch! That’s a big bonus.
It can also be used in desserts as a glaze on cakes or doughnuts (for example) or as a liquid centre in a tart or entremet. Personally, I used pralines almost daily in my work and I’m still finding new and fun uses for it.
Using Alcohol To Make Hand-Dipped Pralines
This is where using a little liquid goes a long way and will actually create the consistency we want. In class we’ll make some hand-dipped boozy pralines and I’ll outline all you need to know for this particular technique, how to use liquids of any kind to your advantage and get tremendous flavour in every bite.
What If I Don’t Have A Grinder?
There are ways to make pralines without needing to make the nut butters (adding granulated sweeteners) and we will go through those options in class. It’s also outlined in the extensive class booklet.
How Does It Work?
- After you’ve purchased this livestream class, you’ll be sent a confirmation email, which includes a link to register for the class.
- At the time and date of the class you’ll connect via the Zoom software (no extra charge to you).
- You’ll be able to see and hear me. We’ll say hello when you join, so you can confirm you can hear OK.
- While I’m teaching you can type questions for me to answer. I’ll make sure we answer all questions.
- You’ll receive the class book and a recording of the session within 1-2 days of the livestream.
- Note: This is not a follow along workshop, so there’s no need to shop for any ingredients prior to the class. You can just relax, watch at home, ask questions and be armed with your new knowledge to get in the kitchen in your own time and go at your own pace. Of course, you have all recipes and a recording of the class to refer back to whenever you want.
