Best 6 Pistachio Pralines Recipes

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Indulge in the delectable world of pistachio pralines, a symphony of flavors that will tantalize your taste buds. These exquisite confections, also known as praline de pistache, are a harmonious blend of roasted pistachios, sugar, and butter, resulting in a textural masterpiece. Originating from France, pistachio pralines have captivated甜點 lovers worldwide with their alluring green hue and irresistible crunch. Embark on a culinary journey as we delve into the art of crafting these delectable treats, offering a variety of recipes that cater to diverse preferences and skill levels. From the classic French praline recipe to innovative variations like white chocolate pistachio pralines and pistachio praline cake, this collection promises an unforgettable taste experience. Discover the secrets behind creating the perfect pistachio praline, ensuring a delightful balance of flavors and textures that will leave you craving more.

Let's cook with our recipes!

PISTACHIO PRALINE BARS



Pistachio Praline Bars image

These crisp pistachio pralines, not unlike brittle, can be cut to any size. Packaged individually or in clusters, they're just right for doling out coworkers or setting out for Santa.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes thirty 1 1/2-inch squares

Number Of Ingredients 5

Vegetable oil
2 cups granulated sugar
1/4 cup water
10 ounces shelled raw pistachios, finely chopped (2 cups)
1/2 teaspoon coarse salt

Steps:

  • Lightly coat a 13-by-9-inch rimmed baking sheet with oil. Line with parchment, allowing 2 inches to hang over the long sides. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns medium amber, 10 to 12 minutes.
  • Remove from heat, and stir in pistachios and salt. Pour mixture onto prepared baking sheet, and quickly spread evenly with an offset spatula. Let cool until just set but still soft, about 2 minutes. Using the parchment as handles, transfer warm praline to a cutting board. Immediately cut praline into bars of desired size using a serrated knife lightly coated with oil. Let cool completely.

PISTACHIO PRALINE DACQUOISE



Pistachio Praline Dacquoise image

Categories     Dairy     Egg     Dessert     Bake     Pistachio     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 8

Number Of Ingredients 22

For the meringue layers
2/3 cup shelled natural pistachio nuts
3/4 cup plus 2 tablespoons sugar
2 teaspoons cornstarch
4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt if using unsalted pistachio nuts
2 drops of green food coloring if desired
For the filling
1/2 cup plus 2 tablespoons sugar
1/3 cup shelled natural pistachio nuts
2 tablespoons cornstarch
1 cup milk
1 large whole egg
1 large egg yolk
2 tablespoons unsalted butter, cut into bits
2 tablespoons kirsch, or to taste
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup cold water
1 cup well-chilled heavy cream
confectioners' sugar for dusting the dacquoise
10 shelled natural pistachio nuts, blanched and peeled, for garnish

Steps:

  • Line 2 buttered baking sheets with foil or parchment paper and trace a total of three 13- by 4-inch rectangles on the sheets of foil (2 on one sheet and 1 on the other).
  • Make the meringue layers:
  • In a food processor grind fine the pistachio nuts with 1/4 cup plus 2 tablespoons of the sugar and the cornstarch. In a large bowl with an 2electric mixer beat the egg whites with the cream of tartar and the salt until they hold soft peaks, beat in the remaining 1/2 cup sugar, a little at a time, and the food coloring, and beat the whites until they hold stiff glossy peaks. Fold in the pistachio mixture gently but thoroughly and transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip. Starting along an edge of a rectangle, pipe the meringue onto the prepared foil, filling in 2 of the rectangles. Outline the edges of the remaining rectangle with 2 rows of the meringue, leaving the center free, and bake the meringues in a preheated 250°F. oven, switching the sheets from one rack to the other after 30 minutes, for 1 to 1 1/4 hours, or until the meringues are firm and dry when touched. Let the meringues cool on the sheets, slide the foil off the sheets, and peel the meringues off the foil carefully. The meringues may be made 1 day in advance and kept wrapped in plastic wrap at room temperature.
  • Make the filling:
  • In a small skillet, preferably non-stick, cook 1/4 cup of the sugar, undisturbed, over moderate heat until it begins to melt, cook it, stirring with a fork, until it is melted completely and turns a golden caramel, and add the pistachio nuts, stirring until they are coated well. Pour the mixture immediately onto a piece of foil and let it cool completely. Break the praline into pieces and grind it fine in a food processor. In a heavy saucepan dissolve the cornstarch in 1/4 cup of the milk, stir in the remaining 3/4 cup milk and the remaining 1/4 cup plus 2 tablespoons sugar, and bring the mixture just to a boil, stirring. In a heatproof bowl whisk together the whole egg and the egg yolk, add the milk mixture in a stream, whisking, and transfer the pastry cream to the pan. Bring the pastry cream to a boil, whisking, and simmer it, whisking, for 2 minutes. Remove the pan from the heat, whisk in the butter and the kirsch, whisking until the butter is incorporated, and force the pastry cream through a fine sieve into a metal bowl. Stir in the praline and let the pastry cream cool completely, its surface covered with plastic wrap. The filling may be prepared up to this point 1 day in advance and kept covered and chilled. In a small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and the liquid is hot. Whisk the gelatin mixture into the pastry cream, set the bowl in a larger bowl of ice and cold water, and stir the pastry cream until it is thickened but not set. Remove the bowl from the ice water. In a chilled bowl with an electric mixer beat the heavy cream until it just holds stiff peaks, whisk one third of it into the pastry cream to lighten it, and fold in the remaining cream gently but thoroughly. Transfer the filling to a pastry bag fitted with a medium star tip.
  • Arrange a solid meringue rectangle, rough side up, on a platter and pipe some of the filling decoratively in rows down the length of it to cover it. Top the filling with the remaining solid meringue rectangle, rough side up, and pipe some of the remaining filling on the meringue in the same manner. Dust the remaining meringue, rough side up, with the confectioners' sugar and set it on top of the filling. Pipe rosettes of the remaining filling on the meringue, garnish them with the pistachios, and chill the dacquoise for at least 2 hours and up to 4 hours.

PISTACHIO PRALINES



Pistachio Pralines image

Categories     Candy     Milk/Cream     Nut     Christmas     Vegetarian     Pistachio     Winter     Edible Gift     Candy Thermometer     Gourmet

Yield Makes about 60 pralines

Number Of Ingredients 9

parchment paper
1 1/2 cups (8 ounces) shelled natural pistachios
2 tablespoons unsalted butter, softened
1 tablespoon granulated sugar
2 cups packed light brown sugar
1/3 cup packed dark brown sugar
1 cup heavy cream
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F. Oil 2 large baking sheets and line with parchment paper.
  • In a baking pan spread pistachios evenly and toast in middle of oven until fragrant, about 10 minutes. In a bowl toss hot pistachios with butter and granulated sugar and cool completely.
  • In a 4-quart heavy saucepan cook brown sugars, cream, and salt over moderately low heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in cold water, until sugars are completely dissolved, about 10 minutes. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 238°F. Remove pan from heat (leave thermometer in pan) and cool mixture until thermometer registers 220°F, about 5 to 10 minutes. With a wooden spoon stir in vanilla and vigorously stir mixture until creamy and beginning to lose its sheen. Working quickly, drop mixture by teaspoons onto baking sheets and top each praline with 3 pistachios. (If mixture becomes too stiff to spoon, warm it over low heat, stirring, until just workable.) Let pralines stand at room temperature until firm, about 1 hour. Pralines keep, layered between sheets of parchment paper in an airtight container at cool room temperature or chilled, 1 week.

PISTACHIO PRALINE & VANILLA CAKE



Pistachio praline & vanilla cake image

Pistachio praline and vanilla sponge - a nutty-tasting cake that's perfect for birthdays

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Snack, Treat

Time 30m

Yield Cuts into 10 slices

Number Of Ingredients 13

200g caster sugar
200g softened butter
4 eggs , beaten
150g self-raising flour
100g pistachio
1 tsp baking powder
2 tbsp milk
200g pot full fat soft cheese
100g caster sugar
a few drops vanilla essence
2 tbsp water
100g caster sugar
a handful of roughly chopped pistachios

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  • Blitz the pistachios in a food processor until very fine. Add the self-raising flour and caster sugar to the nuts and blitz until completely combined. Add eggs, baking powder and milk and mix together.
  • Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  • For the filling mix the soft cheese with the caster sugar and a few drops of vanilla essence.
  • Sandwich the sponges with the filling. For the topping, stir 2 tbsp water with 100g caster sugar in a microwaveable bowl and microwave on High for 3-4 mins until bubbling and starting to caramelise. Stir in a handful of roughly chopped pistachios then quickly spoon onto the cake. Keep in an airtight container and eat within 2 days.

Nutrition Facts : Calories 409 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 42 grams sugar, Fiber 0.5 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

PISTACHIO BAVARIAN CREAM AND PRALINE



Pistachio Bavarian Cream and Praline image

Whole blanched almonds may be substituted for the blanched, skinned pistachio nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 4 1/2 cups cream and 2 cups praline

Number Of Ingredients 7

5 1/2 cups shelled pistachio nuts
3 cups milk
1 3/4 cups sugar
6 large egg yolks
4 1/2 teaspoons plain gelatin, softened in 6 tablespoons water
1 1/2 tablespoons kirsch
1 1/4 cups heavy cream

Steps:

  • Heat oven to 325 degrees. Bring a medium pot of water to a boil over high heat. Add the pistachio nuts, and blanch for 30 seconds; drain. When nuts are cool enough to handle, remove skins. Spread out on a baking tray, and place in the oven until they are dry but still green in color, 15 to 20 minutes. Remove from oven, and allow to cool. Set aside 1 1/4 cups nuts. Transfer remaining nuts to a food processor, and process until coarsely ground. Place ground nuts and milk in a medium saucepan, and bring to a boil over medium heat. Remove from heat; transfer to a medium bowl; set aside in the refrigerator for 3 hours.
  • To make the praline: Place a Silpat (a French nonstick baking mat) on a baking tray; set aside. Place 3/4 cup sugar and 1/4 cup water in a small saucepan set over medium heat. Cook, stirring occasionally and brushing down the sides of the pan with water as needed, until sugar is golden in color, about 10 minutes. Add reserved 1 1/4 cups nuts, and stir to combine. Pour mixture onto the prepared baking tray, and allow to cool. Break into pieces, and place in the bowl of a food processor. Pulse until the caramel is coarsely chopped; set aside.
  • To make the bavarian cream: Fill a bowl with ice and water; set aside. Remove milk-nut mixture from refrigerator, and strain through cheesecloth into a medium saucepan, squeezing all milk from the nuts. Discard nuts. There should be 2 cups strained milk. Bring milk to a simmer over medium-low heat. While milk is heating, whisk egg yolks with remaining cup sugar in a medium bowl, until pale and combined. Pour hot milk slowly into egg mixture, whisking constantly. Return egg-milk mixture to the saucepan, and cook, stirring constantly until it thickens and coats the spoon, 3 to 5 minutes. Do not allow mixture to boil. Remove from heat, and stir in softened gelatin until completely dissolved. Strain mixture into a clean bowl, and set over ice bath, stirring occasionally until mixture is cold. Add kirsch, and stir to combine.
  • Using an electric mixer, whip heavy cream to soft peaks. Fold whipped cream into egg-milk mixture until just combined. Use immediately.

LEMON AND PISTACHIO PRALINE MERINGUE TORTE



Lemon and Pistachio Praline Meringue Torte image

Categories     Cake     Food Processor     Mixer     Chocolate     Egg     Dessert     Bake     Lemon     Pistachio     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 21

PRALINE
3/4 cup sugar
3 tablespoons water
1 cup shelled unsalted pistachios
MERINGUES:
5 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon almond extract
1 cup powdered sugar
LEMON BUTTERCREAM
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
4 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons plus 2/3 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons fresh lemon juice
1 tablespoon plus 2 teaspoons grated lemon peel
1 teaspoon vanilla extract

Steps:

  • FOR PRALINE:
  • Oil large baking sheet. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Stir in pistachios. Immediately pour mixture onto prepared sheet. Cool praline completely.
  • Finely chop praline. Grind 1/2 cup praline to powder in processor.
  • FOR MERINGUES:
  • Position 1 rack in center and 1 rack in top third of oven. Preheat oven to 225°F. Line 2 large baking sheets with parchment. Draw two 8-inch-diameter circles on 1 parchment sheet and 1 circle on second. Turn over parchment on baking sheets, marked side down. Using electric mixer, beat 5 egg whites and cream of tartar in large bowl until soft peaks form. Gradually add 1/2 cup sugar; beat until egg whites are stiff but not dry. Beat in almond extract. Stir powdered sugar and 1/2 cup praline powder in bowl to blend. Fold into meringue in 2 additions.
  • Divide meringue among traced circles. Using spatula, spread mixture to edges. Bake until crisp and pale golden, reversing baking sheets after 45 minutes, about 1 hour and 45 minutes. Cool meringues completely.
  • FOR LEMON BUTTERCREAM:
  • Stir white chocolate in top of double boiler set over simmering water until melted. Remove from over water; cool.
  • Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in 2 tablespoons sugar.
  • Meanwhile, combine remaining 2/3 cup sugar, 3 tablespoons water and corn syrup in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238°F., brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes.
  • Immediately pour hot syrup in thin steady stream into beaten egg whites, beating until mixture is completely cool, about 4 minutes. Beat in butter 2 tablespoons at a time. Beat in white chocolate, lemon juice, peel and vanilla. Chill until thickened to spreadable consistency, about 45 minutes or less (If frosting looks curdled, place bowl over saucepan of simmering water and whisk just until butter softens slightly. Remove from heat. Using electric mixer, beat buttercream until smooth. Repeat warming technique as necessary to create smooth buttercream.)
  • Place 1 meringue layer on platter. Spread scant 1 cup buttercream evenly over. Top with another meringue layer. Spread scant 1 cup buttercream evenly over top and sides of torte. Press chopped praline onto sides and in 1-inch border along top edge of torte. Chill overnight. Let torte stand at room temperature 30 minutes before serving.

Tips:

  • Use fresh, high-quality pistachios for the best flavor.
  • Toast the pistachios in a dry skillet over medium heat until fragrant, about 5 minutes. This will enhance their flavor and make them more crunchy.
  • Use a candy thermometer to ensure that the praline mixture reaches the correct temperature before removing it from the heat. This will help to prevent the pralines from being too hard or too soft.
  • Pour the praline mixture onto a greased baking sheet and let it cool completely before breaking it into pieces. This will help to prevent the pralines from sticking together.
  • Store the pralines in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Pistachio pralines are a delicious and easy-to-make candy that is perfect for any occasion. They are made with just a few simple ingredients and can be customized to your liking. Whether you enjoy them as a snack, a dessert, or a gift, pistachio pralines are sure to please everyone.

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