This is really insightful. Thank you for this. Realised why the almond praline I'm making needs oil, however some days it just splits as well. 🥲 Getting there.
If it’s looking split it probably just needs blending a bit more, the oil will always rise to the top after a few days naturally but the praline shouldn’t really “split” as there’s no water in there to fight with the oil 😊
It’s so annoying when that happens! I sometimes have to give my blender a break halfway through to stop it overheating. If you haven’t thrown away the last batch, it will still work if you re-blend it.
I'm from the southern US and was so confused at the end of this post - a quick search revealed the difference between "praline" in Europe and my home region!
Super informative post Sophie. Thanks so much!
Thank you so much! This was one of my favourites to write. I love praline so much
This is really insightful. Thank you for this. Realised why the almond praline I'm making needs oil, however some days it just splits as well. 🥲 Getting there.
If it’s looking split it probably just needs blending a bit more, the oil will always rise to the top after a few days naturally but the praline shouldn’t really “split” as there’s no water in there to fight with the oil 😊
Oh that's fair. Thanks.
I think the processor ended up overheating and melting the caramel. So the oil just wouldn't blend in. 😭 On to a new batch, fingers crossed..
It’s so annoying when that happens! I sometimes have to give my blender a break halfway through to stop it overheating. If you haven’t thrown away the last batch, it will still work if you re-blend it.
Thank you for sharing this - really informative and has got me excited to try making my own praline paste when I get home from this holiday!
I'm from the southern US and was so confused at the end of this post - a quick search revealed the difference between "praline" in Europe and my home region!