Thursday, November 1, 2012

Le techniquê: How to make Almond Brittle and Praline


This week you will learn how to make Almond Brittle and also learn how to turn it into an amazing Praline. This Almond Brittle has a very crunchy texture and not sticky and hard like regular melted caramel, the flavors are very delicate because of the butter content and also because I don't let the caramel reach its darkest  stage (which ends up tasting too bitter).

To transform your Almond Brittle in Praline just pulverize it in your food processor and storage in a dry cool place - the less air coming in, the longer your brittle will last (sometimes up to a month). 
This recipe can help you enhance the taste of most of your desserts and of course give the professional look to it (I know it's all you've ever wanted. ha)

recipe inspired by Jeni Britton
Ingredients:
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
pinch os salt
100g unsalted butter (1 stick)
1 tsp baking soda
1 cup almonds (roasted and skinless)

YOU STILL HAVE TIME TO ENTER FOR A CHANCE TO WIN A CUISINART FOOD PROCESSOR- JUST LIKE MY FACEBOOK PAGE AND SHARE THIS PHOTO. GOOD LUCK!

35 comments:

  1. I always coat my brittles in tempered dark chocolate, that way one can store it for longer time (brittes have no contact with air), and the dark chocolate gives a nice balance to the sweetness of the caramel :)

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    1. Do you have to use corn syrup ??

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  2. que música é essa que você usa nos episódios do "Le Techniquê"? (aliás, sempre criativos e bem humorados)

    Um beijo, continue sempre!

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    1. BURT BACHARACH - DO YOU KNOW THE WAY TO SAN JOSE 1968

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  3. Raiza,

    acabo de receber minha professora de ESL e sua filhinha de 4 anos e resolvi apresenta-las Banana Cake by Raiza.
    Preparei a cozinha e ingredientes e fomos assistindo ao vídeo enquanto preparávamos também o nosso cake. Foi tão divertido. Bem, não poderia ser de outro jeito tendo o seu blogue como referência. Melhor de tudo? Nunca fiz um bolo tão fofo, macio e saudavelmente saboroso como esse. Obrigada por, somehow, fazer parte desse momento alegre da minha tarde de sexta-feira! Você realmente inspira. Really!

    Luz

    ReplyDelete
    Replies
    1. Ai que coisa boa de ouvir, nossa, eu super imaginei voces na cozinha com uma criancinha me assistindo fazendo um bolinho e depois ainda saboreando essa receita que realmente é deliciosa, DEMAIS! Adorei ouvir isso.
      Obrigada por compartilhar esse momento comigo ;)

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  4. Oi Raiza,

    primeiramente, parabéns pelo blog, pelos vídeos, receitas e pela simpatia!

    Vou a NY em fevereiro do ano que vem e gostaria de dica de algum lugar pra comprar utensílios de cozinha. Muita coisa é impossível de achar no Brasil ou chega com preços absurdos. Você tem alguma dica?

    Obrigada! :)

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  5. Hummmmm !!!!! Que delicia.
    Bujs!!!
    Sandra Velzi

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  6. Jordana Teles ResendeNovember 4, 2012 at 5:26 PM

    Oi Raiza :) ja deixei recadinho lá no YT mas vou deixar aqui tbm meu pedido, ensina a gente a fazer os tão famoso e delicioso ALFAJOR hahaha.... vai fazer mtooooo sucesso, tenho certeza ...

    Bjos de Goiânia-BR

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  7. This recipe can help you enhance the taste of most of your desserts and of course give the professional look to it (I know it's all you've ever wanted. ha)

    ReplyDelete
  8. you kept saying "ice crystals" (which is a problem with achieving a smooth ice cream) but i'm sure you meant "sugar crystals."

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    Replies
    1. Right! Thank you for letting me know, I added a note on my YT video and I'm gonna correct this one here ;)

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  9. E se eu moro no Brasil e não tenho light corn syrup, uso o que? :)

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  10. Raiza! you must tell me what brand of butter you use! please ;3

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  11. Just made this with roasted pecans. So good, and so easy. :)

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  12. hi raiza,
    jus made some praline. with almonds and hazelnut,, thought of making a love praline disc as a topping for my caramel banana souffle :) ur videos are too good :) keep going

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    Replies
    1. Uhmm, banana souffle sounds really tasty!

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    ReplyDelete
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    ReplyDelete
  18. Olá, acho sua apresentação muito divertida, mas sou péssimo em inglês. Já pensou em legendar os videos em português?

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  19. I love this article. looking forward to hear same stuff again.

    ReplyDelete