To Gloss, or Glacer, Pralines
Ingredients
Directions
Make the coating
Dissolve gum arabic in a bowl over heat until thick.
Once it boils, add the prepared almonds and stir lightly to coat.
Dry
Turn the coated pralines onto a sieve to dry.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Almonds
- Form the crunchy core that the glaze coats and holds together.
- Gum arabic
- Thickens into a sticky coating that clings to the almonds and dries to a glossy finish.
The step that matters
Stirring the almonds into the boiling gum arabic. Stir lightly so the almonds get an even coat without the sticky mixture clumping or turning cloudy. Too much stirring can break up the coating and leave bare patches on the nuts.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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