Hazelnut Praline and Hazelnut Praline Paste

Ingredients

• 200 g Blanched almonds (To be roasted)
• 200 g Blanched hazelnuts (To be roasted, skin to be removed after roasting)
• 200 g Granulated white sugar (For the caramel)
• 30 ml Water (Just to moisten the sugar)

Instructions

1. Roast the almonds and hazelnuts

   Heat the pan over medium heat, add the almonds and hazelnuts in an even layer. Stir constantly for 8 to 10 minutes until they are golden and the hazelnut skins detach slightly.

   Time: PT10M

   Temperature: Moyen

2. Cool and remove the skins

   Transfer the dried fruits onto a tray or plate, let cool for 5 minutes. Gently blow to make the detached skins fall.

   Time: PT5M

3. Prepare the caramel

   Return the pan to medium heat, add the sugar and water. Stir gently until the sugar dissolves, then cook without stirring until a deep amber color is reached (about 5‑7 minutes).

   Time: PT7M

   Temperature: Moyen

4. Coat the dried fruits with caramel

   Add the roasted almonds and hazelnuts to the hot caramel. Stir quickly so each piece is well coated. Keep the heat low for an additional 2‑3 minutes so the caramel adheres well.

   Time: PT5M

   Temperature: Moyen-doux

5. Let cool completely

   Pour the mixture onto a sheet of aluminum foil or parchment paper, spread in a thin layer and let cool at room temperature for 10 minutes until it hardens.

   Time: PT10M

6. Reduce to powder (praline)

   Transfer the cooled mixture to the bowl of the food processor or Thermomix. Blend 3 seconds at speed 6, then 40 seconds at speed 6 scraping the sides. Repeat until a fine powder or slightly granular texture is obtained depending on use.

   Time: PT2M

7. Set aside a portion for the dacquoise (optional)

   Take about 30 g of powder and reserve for a future hazelnut dacquoise.

   Time: PT1M

8. Obtain the praline paste

   Blend the remaining praline for 1 minute at speed 5, scraping the sides every 20 seconds, until a smooth and glossy paste forms.

   Time: PT5M

9. Package and store

   Transfer the praline paste into an airtight jar. Store in the refrigerator for 2 weeks or in the freezer for 3 months. The powdered praline keeps in a dry jar, away from light, for 1 month.

   Time: PT0M

Nutrition Facts

Calories

528

Protein

8 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g