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Hazelnut Praline and Hazelnut Praline Paste
This recipe details the preparation of hazelnut praline (powder) and hazelnut praline paste, two essential bases for many pastries. You will learn how to roast the nuts, make an amber caramel, coat the nuts, then obtain a fine powder or a smooth paste using a food processor or a Thermomix.
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Critical Success Points
- • Do not burn the almonds and hazelnuts during roasting.
- • Achieve an amber caramel color without letting the sugar blacken.
- • Coat the dried fruits quickly to prevent the caramel from hardening before mixing.
Safety Warnings
- • The caramel reaches very high temperatures; handle with kitchen gloves and avoid any contact with skin.
- • Use wooden or silicone utensils to avoid scratching the hot pan.
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