Recipe formulated by Chef Janan Juliff. Inspired by a recipe from Chef Bruno Albouze.
Pink pralines or praliné roses are unique to Lyon, a city in east-central France. Yet, the history of these rosy pink sugar-coated nuts remains a bit of a mystery. Enjoy them for snacking; crush them and fold into buttercream or add to muffin batter or cake batter; sprinkle on top of ice cream or layer in chocolate mousse; add to popcorn to create an interesting snack – the ideas of how to use them are endless. These delectable candies can be found online but they come with a price tag, so it’s worth the effort to make them at home, and surprisingly easy! They last for months if stored in an airtight container. The trick to making true praliné roses is to add the sugar in three separate stages. A high-quality heavy-bottom sauté or frying pan is necessary so the nuts do not burn while cooking. A good digital or glass candy thermometer is also necessary.
Shortcrust Pastry (Pâte Brisée)
Y: 1 – 10” Round Tart which serves 16 (the filling is rich, therefore small slices are recommended)
8.8 oz. (1 ¾ cup) (250 g) All-purpose Flour (substitute same amount of gluten free flour, if desired)
1 ¼ tsp. (6 g) Sea Salt
2 Tablespoons Granulated Sugar (optional)
4.4 oz. (1/2 cup + 2 ½ tsp.) (125 g) Unsalted Butter
1 Large Whole Egg (1.8 oz. 0r 50g)
1 Tablespoon Sour Cream or Ice Water
- Mix the flour, salt and sugar (if using) and make a well in the center. Work the butter into the flour either with your hands, a fork, pastry cutter or the paddle attachment of a mixer. The goal is to combine the dry ingredients and butter well enough that the largest pieces of butter are the size of peas. Add the egg and sour cream/water, and work until the dough just begins to come together. Add more water/sour cream if needed to form a ball. Turn the dough out onto a work surface dusted with flour, and knead lightly. Push the dough (slide it/smear it – search for ‘fraiser baking technique’ in an internet search) with the heel of your hand on the work surface. This ‘fraiser’ (tearing) method creates crispy layers during baking. Pat the dough gently into a round, flat disk and refrigerate 30 minutes or up to 2 days.
- When ready to pan the dough, remove the dough from the refrigerator and let sit at room temperature for 20 minutes. Lightly dust the counter with flour, and roll the dough to an even 1/8” thickness. Carefully place dough in the 10” round tart pan (with removable bottom), gently easing the dough into the corners, and up the sides of the tart pan. Press the dough on the top edge of the metal pan which will cut the dough and finish the top edge. Refrigerate for 2 hours or freeze for 10 minutes (or several months.)
- Preheat oven to 350°F for 20 minutes. Video Blind Baking, To blind bake the crust, line the pastry with aluminum foil. Press the foil into corners and up the sides. Fill to the very top of the crust with dry rice, beans, or use pie weights. This will keep your crust from shrinking down into the pan while baking. Bake 20 minutes, then carefully remove the foil (it might stick to the edges of the dough), as well as remove the rice/beans/weights. Prick the bottom of the crust all over with a fork to prevent bubbles. Bake an additional 15-20 minutes until the crust is golden. Cool completely.
Pink Praline Filling
Yield: 27 oz. (750g) – enough for 1 – 10” round Tart
21 oz. (600g) crushed pink praline (crush in food processor or by hand)
2 1/2 cups (600ml) heavy cream
In a large saucepan, combine the crushed pink nuts and heavy cream. Bring to boil and stir to avoid cream boiling over especially during the first 10 minutes. Reduce heat and cook to 223-225ºF, stirring occasionally to keep nuts around bottom edge from burning. The mixture will gradually thicken, and change color. It will reduce by one-third in about 30 minutes.
Pour the hot filling in the baked/cool tart shell. Let cool to room temperature. Let sit at room temperature for a few days or refrigerate for up to a week. The pink praline tart should be eaten at room temperature. Garnish tart with some crushed candied pralines and tiny fresh verbena leaves. Enjoy!
Pink Candied Almonds* Yields: 1.5lb. (700g)
8.3 ounces (2 cups) (250) whole almonds
2 tsp. (10ml) vanilla extract or rose water
1 lb. (450g) granulated sugar divided into 3×5 oz (150g) portions
1/2 cup (125g) water divided into 3×1.5oz (40ml) portions
Red food coloring, preferably professional gel grade and natural.
In a heavy-bottomed sauté pan, place one-third of the water (1.5oz/40ml) and sugar (3oz/150g). Add a few drops of red coloring. Bring to a boil. When large bubblesbegin to form, add the almonds stirring constantly with a rubber spatula. Add the flavoring. The syrup will begin to crystallize – continue to stir so the nuts are well coated in sugar. At some stage, some of the sugar will not adhere to the nuts, and it will look like powdered pink sugar. Allow it to melt slightly so that it coats the nuts again, stirring. Transfer the candied nuts onto a sheetpan lined with silicone mat or parchment paper. Allow to cool completely. Clean all utensils and the pan.
For the following two steps, you will need an additional sauté pan with lid to heat the syrup, and another heavy-bottom pan to finish the nuts.
Place the second third of the sugar and water in a clean pan (needs a lid, doesn’t need to be as heavy a pan). Add a couple of drops of red food coloring if necessary. Stir it, cover with a lid and bring to a boil – after 2 minutes boiling, remove the lid and continue to cook until temperature reaches 223º-225°F. When the syrup is almost at the desired temperature, switch on the burner below the other clean heavy-bottom pan and add the candied nuts. Pour the syrup over the nuts, stirring as you pour. Coat the almonds well on high heat. The syrup will once again begin to crystalize. Lower the heat if necessary. Allow the sugar that does not coat the almonds to melt; continue stirring. Do not overcook or you will burn the sugar and the nuts. Transfer the contents of the pan onto a sheetpan lined with silicone mat or parchment paper. Allow the nuts to cool completely. Clean all utensils and pans.
Repeat the last step one more time with the remaining water and sugar.
Preheat an oven to 160°F (70°C). Place candied nuts on a sheetpan lined with parchment, and dry out the pink praline for about 50 minutes. Let cool. Store in an airtight container for up to two weeks. Enjoy!