Hazelnut Praline is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Hazelnut praline is used as a component in various pastry products. It’s used in nutty spreads as well as petit gateaux. You can readily buy them off-the-shelf but it tastes so much better when you make them yourself – and yes, it’s much cheaper that way.
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When grinding the caramelized hazelnut in the food processor, the friction inside the food processor will generate heat and it'll become hot! Keep the temperature of the paste below 60°C (preferably around 50°C) or else too much oil will be extracted from the hazelnut. This method isn't the only method of making hazelnut praline. In fact, the method I've shown you today is the quick method as it uses dry caramel rather than wet caramel. The old-school version is one where you use wet caramel and crystallize the sugar with hazelnut. It tends to have more depth in the flavor but it takes so much longer so I prefer the quick method.
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Instructions
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Useful Tip:
Another method:
