Here I have to prepare my own Hazelnut Praline Paste as 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 my purpose was to do an hazelnut butter cream to stuff some 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 here. If you want to know more about how to use hazelnut praline paste this French pastry cookbook will include lots of easy and yummy recipes. Click here for more information The Art of French Pastry
It is a really easy recipe where you caramelised nuts in a pan and then crushed the mixture to obtain a powder (called pralin and looks like hazelnut ground) or a Hazelnut Praline Paste (called praline). If you do not crush the caramelised nuts it is also really nice to eat them as is at movie time instead of popcorn.
- 240g of raw hazelnut
- 160g of white sugar
- 15g of water
- Pour the water and sugar into a saucepan.
- Bring to boil.
- When bubbles are forming add the raw hazelnut.
- The sugar will cristallised.
- Keep stiring under medium heat.
- The sugar will dissolve and caramelised after few minutes.
- When the caramel is formed stop the heat.
- Pour the mixture onto a plate covered with a baking paper sheet
- Place into the fridge for 10 minutes until the caraml is hard.
- Pour the caramelised hazelnut into a stand mixer.
- Mix until a paste is forming.
- First you obtain a powder.
- Keep mixing and it will form a nice paste.
- If not add with drops of water.