This video made my day! Julien videos *ALWAYS* make my day! Thank you, Julien!!! You've inspired me so much, I've even begun to braid my hair and pin it around my head like a crown. It's the best way to keep my hair up and out of the way. GENIUS!
You are very talented !People should learn from you ,you can do your own master class 😊 I was trying lots of your recipes, all of them very good! Think about your own book! I will buy for sure!
How interesting! I always thought, or at least the way Pralines were introduced to me, when I had them for the first time in the French Quarter in New Orleans, La,, they were a candy like dessert with whole or chopped nuts held together by something similar to maple sugar candies with almost a fudge like consistency but more grainy. They were in the shape of a big cookie larger than the palm of your hand. I didn't know Pralines were was a mixture with all the nuts ground up inside the sugar part. Also I seem to recall they were buttery tasting. Although I could be wrong.
@ I just researched it and what I had are called "New Orleans style pralines". Most recipes call for sugar, evaporated milk, vanilla, butter, and pecans. Some call for a mixture of white (caster) sugar and brown sugar. salt and corn syrup. All the recipes say to combine the ingredients and stir until it reaches 245 degrees F. Then they say it should be ready to spoon out on to parchment paper to cool and harden.
@@julienpicamil Yes. It is very different from your recipe which sounds delicious. Both are delicious. How can they not be with the ingredients used? I just found another recipe that uses heavy cream instead of evaporated milk and the mixture is heated to a lower temperature 230 degrees F.
Love it. I'm breaking out the ice cream maker after watching this. I'm thinking about making some cinnamon bread and adding this in. Can I do that Master Chef? This is so exciting too me and I thank you for sharing.
@@julienpicamil lol, No those are two separate items. It's the cinnamon bread I'm concerned about. Will the praline be spreadable onto my dough? I guess I should have been clearer, but I got so excited about a smear of praline in some homemade bread, and I was hungry. 🙂
Lol, I havent watched you in years(glad you are back) and just made a praline today for a praline mousseline for a almond sponge cake for my restaurant. So funny that you made this today.
Great Technique Julien..😘👍
This video made my day! Julien videos *ALWAYS* make my day! Thank you, Julien!!! You've inspired me so much, I've even begun to braid my hair and pin it around my head like a crown. It's the best way to keep my hair up and out of the way. GENIUS!
@@lizjoe21750 ehehe !!! 😜 thank you ☺️
Hey Julien, you make things look so easy it's amazing 👍
You are very talented !People should learn from you ,you can do your own master class 😊 I was trying lots of your recipes, all of them very good! Think about your own book! I will buy for sure!
@@inesn7657 thank you very much 🙏
Thanks Chef. Good stuff
Great vid julien thanks so much eddy
Chef thank u so much for this recipe...was waiting for it❤❤
😍
thank you 👌
How interesting! I always thought, or at least the way Pralines were introduced to me, when I had them for the first time in the French Quarter in New Orleans, La,, they were a candy like dessert with whole or chopped nuts held together by something similar to maple sugar candies with almost a fudge like consistency but more grainy. They were in the shape of a big cookie larger than the palm of your hand. I didn't know Pralines were was a mixture with all the nuts ground up inside the sugar part. Also I seem to recall they were buttery tasting. Although I could be wrong.
@@emilybh6255 I’m sure they used praline and chocolate to make the base of that , and call it praline too …
@@julienpicamil I couldn't taste any chocolate though. It was all buttersctoch/caramelish flavor with possibly some maple sugar flavor mixed in.
@ I just researched it and what I had are called "New Orleans style pralines". Most recipes call for sugar, evaporated milk, vanilla, butter, and pecans. Some call for a mixture of white (caster) sugar and brown sugar. salt and corn syrup. All the recipes say to combine the ingredients and stir until it reaches 245 degrees F. Then they say it should be ready to spoon out on to parchment paper to cool and harden.
@ Allright , so defenetly not a praline 😂
@@julienpicamil Yes. It is very different from your recipe which sounds delicious. Both are delicious. How can they not be with the ingredients used? I just found another recipe that uses heavy cream instead of evaporated milk and the mixture is heated to a lower temperature 230 degrees F.
Love it. I'm breaking out the ice cream maker after watching this. I'm thinking about making some cinnamon bread and adding this in. Can I do that Master Chef? This is so exciting too me and I thank you for sharing.
@@pam_jackson if you think it will work , but an ice cream maker to make a cinnamon bread 🤔
@@julienpicamil lol, No those are two separate items. It's the cinnamon bread I'm concerned about. Will the praline be spreadable onto my dough? I guess I should have been clearer, but I got so excited about a smear of praline in some homemade bread, and I was hungry. 🙂
What a great video! Julien, how would you feel about adding a pinch of salt in the caramel?
Maybe, yes, but were the nuts salty on their own?
@@oneitalia2312 no there where plain nuts
Salt pinch !! Why not
Is it possible to grind it too much? Is there ever a case when you want to grind it less than you have there?
@@dudakoff1000 yes you are the only judge of what is best for you
Merci monsieur
😋😋
Hi Julien, we’re still trying to get down to see you. Hopefully soon when all the flu 🤧🤒😮💨😷bugs have gone. Hope you’re ok. Lots of love 💕🤗💕😘💕
@@Roseanna-wj4nr see you soon ❤️
MERHABA kardeşim HARİKA GÖRÜNÜYOR ELLERİNİZE EMEĞİNE SAĞLIK AFİYET OLSUN KARDEŞİM BEN SİZİE KOMŞU GELDİM SİZİDE BEKLERİM KARDEŞİM 👍👌💕❤️❤️
@@julienpicamil 💕🤗💕😘💕
Lol, I havent watched you in years(glad you are back) and just made a praline today for a praline mousseline for a almond sponge cake for my restaurant. So funny that you made this today.
@@TheDevilakshmi that’s incredible 😂
Sounds like a nice gateau 👌