Homemade Praline Paste
Prepare a delicious homemade praline paste that you can use in all your pastries. An easy recipe made with hazelnuts and almonds.
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INGREDIENTS
You can use almonds only, hazelnuts only, or a 50/50 mix.
- 250 g hazelnuts (8..8 oz )with or without skin.
- 250 g almonds (8.8 oz)
- 400 g granulated sugar (14 oz)
- 25 g butter (0.9 oz)(1 tablespoon)
PREPARATION
- Roast the almonds and hazelnuts at 150°C / 302° F for 10 to 15 minutes.
- Rub the hazelnuts between your hands to remove as much skin as possible. It's not a problem if some remains. You can also choose not to blanch them if you want a darker praline paste with a stronger flavor.
- Place the sugar and butter in a large frying pan over medium heat.
- Let the sugar caramelize, stirring occasionally. Once it has a nice amber color, neither too light nor too dark, you can stop cooking. It should be slightly darker than in the photos above, without burning, for a well-balanced flavor.
- Pour in the almonds and hazelnuts and mix well.
- Pour onto a marble slab and leave to cool. Don't touch it with your hands, as it's very hot.
- Place on a large sheet of baking parchment and, using a rolling pin covered with cling film, lightly crush.
- This step makes the robot's work easier. If you have a mortar, now's the time to use it.
- Blend until you obtain a smooth, liquid, and creamy paste.
- Remember to take breaks to let your food processor cool down from time to time; take advantage of this time to do something else while waiting.
- Once ready, keep your praline paste for your next creations: entremets, cakes, brioches... But be careful, don't leave it within reach of children (or food lovers), they might finish it with a spoon!