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 Eclair to flavor the custard.
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 a hazelnut buttercream to stuff some of my hazelnut macaroons and also to prepare some homemade 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 flavor 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 praline 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 of that here, you roast the nuts in caramel before processing. It makes a sweeter paste delicious in any recipe or on a French crepe.
Nutrition panel is for one serving of 20 g (0.7 oz). This recipe makes 20 servings.
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