Praline Puff Pastry Delight: A Heavenly Confection
Are you ready to indulge in a heavenly dessert that combines the irresistible flavors of nutty praline with the light, flaky layers of puff pastry? My latest creation, the Praline Puff Pastry Delight, is a luxurious treat that’s perfect for any occasion, from elegant dinner parties to cozy afternoon teas. This recipe involves three main components: a homemade praline, a smooth crème pâtissière, and a rich frangipane, all nestled between buttery puff pastry layers. Let’s dive into the details!
Ingredients
Praliné:
- 200 g whole raw hazelnuts
- 100 g whole raw almonds
- 100 g pecans
- 265 g granulated sugar
- 65 g water
Crème Pâtissière:
- 300 ml whole milk
- 3 egg yolks
- 60 g sugar
- 20 g cornstarch
- 10 g flour
- 20 g butter
- 1 tsp natural vanilla extract
Frangipane:
- 100 g butter, softened
- 80 g almond flour
- 80 g hazelnut meal
- 50 g sugar
- 5 tbsp praliné paste (approx. 200g)
- 1 whole egg + 1 yolk
- 20 g cornstarch
- 150 g crème pâtissière
- 2 sheets puff pastry
- 1 egg white for sealing
- Egg wash (1 beaten egg with a splash of water)
Directions
- Praliné:
- Begin by making a syrup with sugar and water until it reaches 118°C. Add all the nuts and allow them to brown. Once caramelized, spread the mixture onto a tray to cool. Once cooled, crush into pieces and blend into a paste.
- Crème Pâtissière:
- In a saucepan, mix together milk, egg yolks, sugar, cornstarch, flour, butter, and vanilla. Cook over medium heat, stirring constantly until the mixture thickens into a creamy texture.
- Frangipane:
- In a bowl, cream the butter and sugar together until light and fluffy. Add the whole egg and egg yolk, mixing well. Stir in the almond and hazelnut meals along with the cornstarch and praliné paste. Finally, fold in the crème pâtissière.
- Assembly:
- Roll out two sheets of puff pastry and cut into 22 cm discs. On one disc, spread the frangipane mixture in the center, leaving a margin for sealing. Cover with the second pastry disc. Seal the edges with beaten egg white and brush the top with egg wash. Chill for 30 minutes.
- Baking:
- Score the top of the pastry with a decorative pattern using a sharp knife. Chill again for 30 minutes. Bake in a preheated oven at 180°C for 40 minutes. For extra shine, optionally brush the baked pastry with a simple syrup made from equal parts sugar and water.
Nutritional Information
- Prep Time: 1 hour
- Cooking Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Calories: 650 kcal per serving
- Servings: 8
This Praline Puff Pastry Delight isn’t just a dessert; it’s a show-stopping masterpiece that’s sure to impress. Each bite offers a burst of nutty sweetness balanced by the buttery crispness of puff pastry. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises to deliver satisfaction and a touch of luxury to your dessert repertoire. Enjoy crafting this delightful treat and watch it become the star of your next gathering!
Praline Puff Pastry Delight
- Total Time: 2 hour 10 minutes
- Yield: 8 1x
Description
Dive into the lavish world of French baking with the Galette des Rois au Praliné. This regal pastry combines the rich, nutty flavors of homemade praline with the smoothness of crème pâtissière, all encased in a buttery, flaky puff pastry. The Galette des Rois, traditionally served to celebrate Epiphany, has been given a luxurious twist with layers of almond and hazelnut frangipane, making each bite a celebration of texture and taste.
The Galette des Rois au Praliné not only delights the palate but also the eyes. Before baking, the pastry is artfully scored, creating a beautiful pattern that browns perfectly in the oven, presenting a feast for the senses. Ideal for any festive occasion, this dessert is a showstopper that invites you to savor the craftsmanship of French patisserie.
Ingredients
Praliné:
200 g whole raw hazelnuts
100 g whole raw almonds
100 g pecans
265 g granulated sugar
65 g water
Crème Pâtissière:
300 ml whole milk
3 egg yolks
60 g sugar
20 g cornstarch
10 g flour
20 g butter
1 tsp natural vanilla extract
Frangipane:
100 g butter
80 g almond flour
80 g hazelnut meal
50 g sugar
5 tbsp praliné paste (approx. 200g)
1 whole egg + 1 yolk
20 g cornstarch
150 g crème pâtissière
2 sheets puff pastry
1 egg white for sealing
Egg wash (1 beaten egg with a splash of water)
Instructions
Begin with the praliné: Create a syrup with sugar and water until it reaches 118°C, then add all nuts. Allow to brown, then cool on a tray. Crush into pieces and blend into a paste.
For the crème pâtissière: Mix milk, egg yolks, sugar, cornstarch, flour, butter, and vanilla in a saucepan over medium heat until thickened.
Prepare the frangipane by beating butter with sugar, then adding the egg and yolk. Mix in the almond and hazelnut meals, cornstarch, and praliné. Finish by incorporating the crème pâtissière.
On a 22 cm puff pastry disc, spread a layer of frangipane in the center. Cover with another pastry disc. Seal edges with egg white and brush with egg wash. Chill for 30 minutes.
Score the top with a knife pattern. Chill again for 30 minutes.
Bake at 180°C for 40 minutes. Optionally, brush with a syrup made from 20 g sugar and 20 g water for extra shine.
- Prep Time: 1 hour
- Cook Time: 40 minutes
Nutrition
- Calories: 650 kcal