Hazelnut Praliné

Free

Difficulty: Medium
Time: 20 min
Quantity: 300 g
Type: —
Dietary requirements: Gluten-free Cream-free Vegan

Ingredients

150 g granulated sugar

150 g hazelnuts

Praliné is a pastry base that can be used as-is to fill, for example, the bottom of a tart, or it can be used to flavor mousses, creams, ice creams, semifreddos etc. It is a kind of smooth, spreadable cream made with only two ingredients: nuts, in this case hazelnuts, and granulated sugar which is transformed into caramel. It is therefore a very sugary and oily paste.

Method

In a small saucepan weigh the sugar and caramelize it over low heat until you obtain an amber caramel. Pour it onto a silicone mat and let it solidify at room temperature.

Preheat the oven to 170°C. On a tray lined with parchment paper or a silicone mat weigh the hazelnuts and toast in the oven for 10-15 minutes. After about 20 minutes the caramel will have solidified. Break it into pieces and transfer it to a powerful food processor, add the toasted hazelnuts.

Run the processor at maximum power and blend for several minutes until you obtain a semi-fluid, smooth cream. Then transfer to a container.

Storage

Store in a closed container, in a cool, dry place, away from heat sources, at room temperature for several months, until one of the ingredients inside expires or until it becomes rancid. If the fat rises to the surface the praliné is NOT to be thrown away; simply blend it again.

Tips

You can make praliné also with other nuts such as almonds, pistachios, etc. We recommend reading these articles: - which ingredients to use - where to buy pastry ingredients and products