Description
Praline Puff Pastry Delight celebrates French culinary artistry with golden, flaky layers embracing rich caramelized nuts. Crisp pastry and luxurious praline cream invite you to savor each indulgent, delicate bite of this elegant dessert.
Ingredients
Scale
Main Ingredients:
- 200 g (7 ounces) whole raw hazelnuts
- 100 g (3.5 ounces) whole raw almonds
- 100 g (3.5 ounces) pecans
- 2 sheets puff pastry
Sugars and Sweeteners:
- 265 g (9.3 ounces) granulated sugar
- 60 g (2.1 ounces) sugar
- 50 g (1.8 ounces) sugar
- 5 tablespoons praliné paste (approximately 200 g / 7 ounces)
Dairy and Eggs:
- 300 ml (10.1 fluid ounces) whole milk
- 20 g (0.7 ounces) butter
- 100 g (3.5 ounces) butter
- 3 egg yolks
- 1 whole egg
- 1 egg yolk
- 1 egg white
- 20 g (0.7 ounces) butter
Binding and Thickening Agents:
- 20 g (0.7 ounces) cornstarch
- 20 g (0.7 ounces) cornstarch
- 10 g (0.4 ounces) flour
- 80 g (2.8 ounces) almond flour
- 80 g (2.8 ounces) hazelnut meal
Flavoring:
- 65 g (2.3 ounces) water
- 1 teaspoon natural vanilla extract
Egg Wash:
- 1
Instructions
- Craft a luscious caramel syrup by heating sugar and water to precisely 118°C (244°F), then introduce a medley of nuts, allowing them to transform into a rich golden-brown hue.
- Allow the praline mixture to cool completely on a flat tray, then meticulously crush into fine fragments and transform into a smooth, velvety paste.
- Prepare a silky crème pâtissière by whisking milk, egg yolks, granulated sugar, cornstarch, flour, unsalted butter, and vanilla extract in a heavy-bottomed saucepan over medium heat until the mixture thickens to a luxurious consistency.
- Create a decadent frangipane by vigorously creaming butter with sugar, then incorporating whole egg and additional egg yolk until perfectly blended.
- Fold in almond meal, hazelnut meal, cornstarch, and the previously prepared praline paste into the butter mixture, ensuring a uniform texture.
- Gently integrate the cooled crème pâtissière into the frangipane, creating a rich, creamy filling.
- Center a 22 centimeter (8.7 inches) puff pastry disc and lavishly spread the frangipane mixture, leaving a small border around the edges.
- Delicately position a second pastry disc on top, sealing the edges with beaten egg white and brushing the entire surface with egg wash for a golden finish.
- Refrigerate the assembled pastry for 30 minutes to firm the layers and enhance structural integrity.
- Using a sharp knife, create an elegant decorative pattern across the top surface, scoring intricate designs.
- Return the pastry to the refrigerator for an additional 30-minute chilling period to ensure precise presentation.
- Preheat the oven to 180°C (356°F) and bake for 40 minutes until the pastry achieves a deep, burnished golden color.
- Optional: Brush with a glossy syrup created by dissolving 20 grams of sugar in 20 grams of water for an enhanced, luminous finish.
Notes
- Precision is key when making the caramel syrup, ensuring it reaches exactly 118°C to create the perfect praliné base.
- Homemade praliné elevates this pastry with rich, nutty complexity that store-bought versions cannot match.
- Chilling the pastry twice helps develop crisp, defined layers and prevents the butter from melting during baking.
- The intricate knife scoring not only creates a stunning visual pattern but also allows steam to escape, ensuring a flaky texture.
- Optional sugar syrup glaze adds a professional bakery-style sheen and subtle sweetness to the final dessert.
- Patience during each step—from caramelizing nuts to layering pastry—transforms simple ingredients into an extraordinary French-style treat.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 567 kcal
- Sugar: 32 g
- Sodium: 145 mg
- Fat: 42 g
- Saturated Fat: 16 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 155 mg