Almond Praline
Blanched almonds in a deep caramel, blended to a crumb.
The crunch the dessert needs. The cheesecake is soft and creamy and the cherries are juicy, so this is what gives the plate its texture.
Made from 250 g of almonds and 250 g of sugar
Blended smooth with a little neutral oil it becomes a pipeable praline cream. Blended only partially it stays a crumb. For this dessert I prefer the crumb.
Ingredients
- Blanched almonds250 g
- Caster sugar250 g
- Sea salt2 g
Method
Toast the almonds lightly.
Caramelise the sugar to a deep golden caramel.
Add the almonds and the salt.
Pour onto a silicone mat.
Allow to cool completely.
Blend into a fine praline.
Chef’s notes
- Two ways to take it. Blended with a little neutral oil until smooth and pipeable, it is an almond praline cream. Blended only partially, leaving some texture, it is an almond praline crumb.
Keeping
DUKAI storage guidance
Airtight and dry at room temperature, away from humidity. It does not need refrigeration and does not belong in a fridge, where it draws moisture and goes tacky. It keeps for weeks; what fails first is the crunch, not the praline.
Allergens and diet
Nuts, almonds.
Used in
Also in the Recipe Book
Last refined · September 2026