{"id":25234,"date":"2024-12-12T17:10:07","date_gmt":"2024-12-12T16:10:07","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=25234"},"modified":"2025-04-19T13:59:07","modified_gmt":"2025-04-19T11:59:07","slug":"easy-homemade-praline-paste-recipe-hazelnuts-and-almonds","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-homemade-praline-paste-recipe-hazelnuts-and-almonds\/","title":{"rendered":"Easy Homemade Praline Paste Recipe ( Hazelnut and Almond)"},"content":{"rendered":"

\"easy<\/p>\n

I offer you a simple and quick recipe to prepare a homemade praline paste<\/strong> with hazelnuts and almonds, both indulgent and flavorful. Essential in pastry, praline paste is used in many recipes such as entremets, ganaches, crepes, homemade chocolates, etc… Its uses are endless!<\/p>\n

Praline paste is a semi-liquid paste obtained from caramelized nuts, usually hazelnuts, almonds, or a mixture of both, which is blended for a long time to obtain a fine, smooth, and creamy paste. <\/p>\n

Making your own homemade praline paste also ensures control over the ingredients. You choose the percentage of almonds and hazelnuts, you avoid preservatives and additives, and above all, you get a paste with an intense flavor, much more delicious than store-bought versions. You can even try other nut combinations, like a pecan praline.<\/p>\n

Personally, I use it extensively in many recipes, particularly in the crunchy praline feuilletine<\/a>, a perfect crunchy base for entremets like the famous three chocolates<\/a> or in a hazelnut praline entremet. A real treat, easy to make at home.<\/p>\n

\"homemade<\/p>\n

Which food processor to use for homemade praline?<\/h2>\n

When I prepare praline paste, I always make a fairly large quantity. In the video, I made the equivalent of two and a half jars, but here I give you the proportions to fill one large jar. Of course, you can adjust the quantities according to your needs. If you don’t have a very powerful food processor, I recommend starting with half of the recipe below.<\/p>\n

I used to use the old Moulinex 1.2.3 food processor, which was very efficient, but unfortunately, the new model didn’t last very long. So I recovered an old food processor from my mother (even with the lid slightly broken!) that I use for large quantities: it still does the job very well.<\/p>\n

Recently, I also tested the Bosch SilentMixx blender, designed for smoothies and capable of crushing ice. It works very well for praline paste, especially if you work with reasonable portions.<\/p>\n

Video recipe<\/h2>\n