Why is the pastry called Paris-Brest?
The classic of french baking, a round choux pastry filled with a praline creme mousseline was create Lees meer
How to soften praline paste?
Stan Aydin
2025-11-04 07:21:59
Count answers
: 0
It could also be that longer processing is already enough.
I was doing pralin with a Magimix and it really took at least 10-15 minutes of processing until the paste was OK.
Alternatively, it helps to add a little bit of oil to the nuts before or during processing, such as some nut oil or a neutral tasting oil.
The higher the fat content, the easier to make a paste.
You'll never get a perfectly smooth pralin paste or nut paste with a food processor.
There will always be a perceivable 'graininess', but for fillings I found it still fairly good and usable!
Elisabeth Jansse
2025-10-27 00:31:01
Count answers
: 0
You start out slow and remember to keep the mixer on the bottom, and never in the air.
I usually end up with some on the bottom that just refuses to come out.
After getting it all nice and smooth, I scoop into deli containers in the amounts I usually use at one time and freeze.
This keeps it fresher and it doesn't settle.
I picked it up at Lowe's for about $4.
Lees ook
What is a Paris-Brest in cooking?
The classic of french baking, a round choux pastry filled with a praline creme mousseline was create Lees meer