Hazelnut Praline Paste is something we use a lot in French pastry. When I was living in France, I simply bought mine from the supermarket but since I live in New Zealand I have to make my own. So here is my recipe that you will be able to use in any French eclair recipe to flavor the custard or in any other cakes calling for nut butter or nutella like my nutella muffins.
The only Hazelnut Praline Paste I found in New Zealand was in a specific shop and it was really expensive. Hazelnut Praline Paste is made from a mix of nuts and sugar syrup. French pralines are a combination of almonds and caramelized sugar. In this recipe I used hazelnuts because I need to do an hazelnut butter cream to stuff some my hazelnut macaroon and also to prepare some home made chocolate hazelnut spread for breakfast. You can also use this recipe as a gluten free breakfast spread, in any gluten free baking recipe or to flavour vanilla custard and stuff eclair like in this Hazelnut Eclair recipe.
It is a pretty easy recipe. First, you caramelized nuts in your saucepan which is basically cooking the nuts into the melted sugar. Then, use a food processor to process the mixture into a powder – that is what we call pralin it French. Finally, if you want to reach the Hazelnut Praline Paste simply process more until it turns into a paste ! That is basically the same thing as making hazelnut butter – instead that here you roast the nuts in caramel before processing. It makes a sweeter paste delicious in any recipes or on a French crepe.
Nutrition panel is for one serving of 20 g (0.7 oz). This recipe makes 20 servings.