Hey guys! It's Jacob... again~! :D
[ Pistachio Praline ] ピスタチオプラリネ
Traditionally Pistachio Paste/Butter are made with normal White Sugar (if you want a greener paste), however I want to do a praline rendition using Pistachios, and normally praline is done with caramelised sugar but Pistachios are really delicate in flavour and they lose their taste very easily, thus it will be overwhelmed by the caramelised sugar.
So instead, I used soft yellow/brown sugar for this praline, not only does it not overwhelm the nuts with a burnt taste, it actually adds a beautiful honey-like flavour to it! Also, traditionally almond extract is used, I've switched it up with a very special alcohol (don't worry about the alcohol content, as it will be processed to high temperature, all of the alcohol will be evaporated, leaving only the beautiful fragrance!).
It takes only 4 ingredients, but the steps are crucial! I'll walk you through via this video, and if you have further questions, feel free to ask me in the comment section below!
[ Recipe ]:
- 300g Pistachio
- 150g Yellow/Brown Soft Sugar
- 15ml Peanut/Nut Oil
- 20ml Amaretto (Almond Liquor)
[ Music ]
- Swing Platter ► Dusty Decks
All music are copyrighted and STEY Baking Channel has direct license to this songs via Epidemic Sound (www.epidemicsound.com)
[ Social Media ]
Instagram ► / jacobjustustan
STEY Instagram ► / stey_global
Love,
Jacob Justus
15 янв 2021
