Pistachio Praline (Cédric Grolet)

28 June 2019

Difficulty:

0/5

🔥 280 calories per serving

After the hazelnut praline, here is a new version of the mono-dried fruit praline, this one with pistachio! The recipe comes from Cédric Grolet's book and requires only one utensil, a sufficiently powerful blender (if you don't have a blender, unfortunately you won't be able to make this recipe). The recipe is very simple, quite quick, and really very good ;-)

Preparation time: about 30 minutes, depending on the power of your blender

Ingredients:

500g of pistachios
250g of granulated sugar
80g of water
10g of fleur de sel

Recipe:

Roast the pistachios for 15 minutes at 150°C.

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Prepare a caramel with the sugar and water. Once it reaches 180°C, pour it over the pistachios. Let it crystallize.

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Blend until you obtain a praline, then add the fleur de sel.

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And there you go, you can store your praline in a closed jar for a few weeks!

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Author

A passionate, self-taught pastry chef, Flavie Millet-Joannon has been sharing simple, indulgent recipes since 2017, inspired by French tradition. With a CAP Pâtisserie diploma, she is also the author of Il était un cake (Hachette) and collaborates with brands to create bespoke sweet creations.

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