Looking For A Really Good Praline Filling..

Baking By FromScratch Updated 14 Jun 2007 , 9:48pm by jackiepf

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FromScratch Posted 30 May 2007 , 2:36am
post #1 of 16

I have never made one, so I thought I would ask the experts here.. do you have a good praline filling that you'd be willing to share?

TIA for any help!!

15 replies
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prterrell Posted 30 May 2007 , 2:51am
post #2 of 16

You could make a classic penuche and add toasted chopped pecans.

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FromScratch Posted 30 May 2007 , 3:33pm
post #3 of 16

There's an idea.. I'll have to try it out. Thanks! icon_biggrin.gif

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jackiepf Posted 31 May 2007 , 4:52pm
post #4 of 16

Ok, I may sound dumb, but I would like to know what a classic penuche is? Pecan Praline sounds great for a wedding cake filling....any receipes?

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thedessertdiva Posted 31 May 2007 , 5:08pm
post #5 of 16

Praline Filling

Ingredients
1/2 cup butter
1 cup firmly packed brown sugar
dash of salt
1/2 cup evaporated milk
2 cups powdered sugar
1/2 teaspoon vanilla (or use kentucky bourbon whiskey...yum)

Melt butter in a medium saucepan. Add brown sugar and salt; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat; stir in milk. Bring mixture to a boil, and let boil for 2 minutes or until 232 degrees.

Remove praline mixture from heat. Cool to lukewarm. Stir in powdered sugar and vanilla; beat with a wooden spoon until mixture is smooth.

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thedessertdiva Posted 31 May 2007 , 5:11pm
post #6 of 16

LOL...I guess it is important to let you know to add 1 cup of finely chopped Pecans...hahahahahaaa!

Throw in some blanched almonds for a nice twist!

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FromScratch Posted 31 May 2007 , 6:14pm
post #7 of 16

oooh.. thank you desert diva *bows to you*.. that sounds great!!!!!!

Must try this in next cake I make.. darn.. another excuse to make a cake. icon_lol.gif

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FromScratch Posted 31 May 2007 , 6:16pm
post #8 of 16

oh and any particular time in the recipe you should add those pecans?

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dsramek421 Posted 31 May 2007 , 6:22pm
post #9 of 16

Sounds good, do you know what size cake this recipe would yield?

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thedessertdiva Posted 31 May 2007 , 6:48pm
post #10 of 16

whoops...

Add the pecans in at the same time you add in the milk and then follow directions.

This worked great for a 10 in round cake for me...with a smidge leftover. I also use this as a filling for a really good raspberry almond thumbprint cookie!

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pmw109 Posted 31 May 2007 , 6:51pm
post #11 of 16

that sounds yummy. thanks for posting this.

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FromScratch Posted 31 May 2007 , 7:08pm
post #12 of 16
Quote:
Originally Posted by thedessertdiva

whoops...

Add the pecans in at the same time you add in the milk and then follow directions.

This worked great for a 10 in round cake for me...with a smidge leftover. I also use this as a filling for a really good raspberry almond thumbprint cookie!




That's what I was figuring, but I thought I'd check and make sure.. Thanks again.. this sounds wonderful!

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mekaclayton Posted 7 Jun 2007 , 5:33pm
post #13 of 16

THANK YOU sooooooooooo much for posting this! I JUST had a request for a tasting and the young lady went somewhere else 1st and had a praline filling....so quite naturally, she wants to try mines. LOL LOL Well, I don't have one. icon_cry.gif ...you all are lifesavers and it sounds good to me!

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lilthorner Posted 12 Jun 2007 , 10:17pm
post #14 of 16

this sounds WAY good!

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lish1904 Posted 14 Jun 2007 , 1:29am
post #15 of 16

I love pralines and I can't wait to try this. What cake is it best in? White or chocolate? or other?

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jackiepf Posted 14 Jun 2007 , 9:48pm
post #16 of 16

I tried this on the White Almond Sour Cake, and it was great. I think I cooked it too much though, next time I won't cook it quite as long. thumbs_up.gif

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