|By Arob (Arob) on Saturday, April 05, 2003 - 06:40 am: Edit|
Can pralines be made using isomalt as a sugar substitute?
|By Matisse (Matisse) on Wednesday, April 16, 2003 - 01:00 pm: Edit|
Technically, yes. However, isomalt does not caramelize that easily, not below 350F or 360F and it will not have the deep caramel flavor that you are looking for in nougatine, praline or croqant.
But you can cook it to 340F and add the nuts. It will result in a somewhat translucent product that is sweet. (once done, re-melt the left over praline, strain out the nuts, pull the isomalt to pearl and blow some swans, LOL). There should be a book: THAT'S ISOMALT!
|By Tortesrus (Tortesrus) on Saturday, April 19, 2003 - 11:44 pm: Edit|
It's not widely known- but Isomalt can have a rather intense effect on some individuals after consuming the product. How do I put it delicately?
Stay with in running distance of a "powder room" .....I quit using it as a sugar substitute in pastries where I work.
|By Arob (Arob) on Monday, May 12, 2003 - 03:21 am: Edit|
Do anyone know of a sugar substitue that will crystalize at high temperatures. Need similar characteristics as sugar. The crystalization is key in making pralines.
Also I would like any recommendations on some natural sugar subsitutes that would contain no or real low frutose content. I have tried the diabetic sites and nothing that will work in making pralines. Any suggestions will help.
|By Chefspike (Chefspike) on Tuesday, May 13, 2003 - 11:16 pm: Edit|
sorry, can't help ya.
|By Pastrycrew (Pastrycrew) on Wednesday, May 14, 2003 - 02:54 pm: Edit|
I haven't had time to test a recipe yet for the pralines. It sounds like a good one to offer the Atkin's diet folks.
I use isomalt to sub for sugar in recipes with great success and sometimes add in a little more sweetness with a couple packs of splenda. But recently, I was turned on to xylitol - it's a substitute made from birchwood and plants, but it has a more natural sugar taste than maltitol. It doesn't raise insulin levels.
I'll try and make traditional praline with the xylitol and see. As far as the isomalt ones, do you have any sitting around? Maybe microwave them back down and stir them together again. I wonder if you could start a seed of crystals in them if they are just worked enough.