Hazelnut Praline
A paste made from roasted and caramelized hazelnuts. A perfect base for many pastries.
Preparation time
45 minutes
Yield
500g of praline
Difficulty
⭐⭐⭐
Ingredients
- • 250g whole hazelnuts
- • 250g sugar
- • 1 pinch of fleur de sel
Instructions
1
Roasting the hazelnuts
1. Preheat the oven to 150°C (300°F).
2. Spread the hazelnuts on a baking sheet.
3. Bake for 15-20 minutes, stirring halfway through.
4. The hazelnuts should be golden brown and fragrant.
5. Let them cool completely.
2
Making dry caramel
1. In a heavy-bottomed saucepan, spread the sugar in a thin layer.
2. Heat over medium heat without stirring.
3. Once the sugar starts to melt, gently stir with a wooden spatula.
4. Continue until you obtain an amber-colored caramel.
3
Caramelizing the hazelnuts
1. Add the roasted hazelnuts to the caramel.
2. Stir quickly to coat all the hazelnuts evenly.
3. Add the fleur de sel.
4. Pour onto a sheet of parchment paper.
5. Let it cool completely.
4
Blending
1. Break the cooled praline into chunks.
2. Blend in a powerful food processor using pulse mode.
3. Continue blending until you reach the desired texture:
- 2-3 minutes for a coarse praline
- 5-7 minutes for a smooth praline
Advices
- Watch the hazelnuts carefully while roasting to prevent burning
- Use a light-colored saucepan if possible to better see the caramel's color
- If the praline becomes too thick while blending, keep going—it will turn smooth again
- For a creamier praline, you can add a spoonful of hazelnut oil
Preservation
Storage
In an airtight jar at room temperature
Shelf life
1 month at room temperature, 3 months refrigerated
Variants
Crispy Praline
Modifications des ingrédients:
- 400g hazelnut praline
- 100g lace crêpes or feuilletine
- 50g milk chocolate
Specific steps:
Preparing the crispy praline
1. Melt the chocolate using a double boiler
2. Mix the praline with the melted chocolate
3. Gently fold in the feuilletine
4. Use immediately or store in the refrigerator