To Gloss, or Glacer, Pralines
Ingredients
Directions
Make the glaze
Dissolve gum arabic in a bowl over heat until thick.
Coat and dry
Once boiling, add the prepared pralines and stir gently to coat.
Transfer the coated pralines to 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 base of the praline that the glaze coats.
- Gum arabic
- Thickens the glaze so it clings to the pralines and dries to a coating.
The step that matters
Stirring the pralines into the glaze. Stir gently so the glaze coats the pralines evenly without breaking or crushing them. Once the glaze is thick, it clings unevenly if overworked, leaving bare or clumped spots.
“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.
You might also like
Green Corn Pudding64 recipes
Cornmeal mush12 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.