Homemade Praline Paste

What is Praline Paste?

Homemade praline paste is a rich, nutty paste made by grinding caramelized nuts into a smooth or slightly coarse paste consistency. The most common nuts used are hazelnuts, often in a 50-50 blend, but other nuts like pistachios, almonds or pecans can also be used. The nuts are first toasted to enhance their flavor, then coated in caramelized sugar before being ground into a paste. Praline paste is considered a flavoring paste and it is used to bring flavor and sometimes texture to recipes. Crème patisserie or crunchy layers can be flavored with praline paste.

caramelized hazelnuts for homemade praline paste

How is Praline Paste Made?

1. Toasting Nuts – nuts are lightly toasted to bring out their natural oils and deepen their flavor. Usually, I roast the hazelnuts at 140-150C for 20-30 minutes or until it can break one hazelnut and see the inside golden. I usually buy raw hazelnuts and bake them straight away after buying, otherwise you risk spoilage as raw hazelnuts are not dry and as such, they can develop mold or spoil their flavor.

2. Caramelization – the toasted nuts are coated in caramelized sugar. This mixture is then allowed to cool and harden. The degree of caramelization also influences the final taste of the praline paste. Various options are possible here: either mix the nuts and caramel while hot, either let them cool and set separately and then grind them together. Either way, the final result is delicious.

3. Grinding into a paste – the caramelized nuts are ground into a paste. The consistency can range from smooth to slightly grainy, depending on the desired texture and also on the power of your food processor. The more powerful, the smoother the paste will be.

4. Storing the praline paste – since the nuts are dry and the sugar has great preserving properties, the praline paste can be stored at room temperature for up to 6 months.

homemade praline paste to use in desserts

Uses of Homemade Praline Paste in Pastry

1. Fillings and Creams – praline paste is often used as a filling in chocolates, pastries, and confections. It can be incorporated into creams, mousses, or ganaches for a rich, nutty flavor.

2. Flavor Enhancer – it serves as a flavoring agent in various desserts, adding depth and complexity to ice creams, custards, and baked goods, even sponges.

3. Crunchy layers – together with chocolate, praline paste can be used to create crunchy layers in various desserts.

Importance of Praline Paste in Modern Pastry

1. Flavor Profile – homemade praline paste adds a distinctive, robust nutty flavor with caramel undertones, making it a versatile ingredient that enhances the overall flavor profile of desserts.

2. Texture – depending on the grind, praline paste can add a smooth, creamy texture or a slightly crunchy element, providing a delightful contrast in pastries.

3. Versatility – its adaptability makes praline paste a favorite in both traditional and contemporary pastry creations, allowing chefs to experiment and innovate with its application. Not only it can be made with hazelnuts (which is the most used nut), but it can also be made with pistachio, pecans or even a mix of various nuts, each with its distinctive flavor profile.

4. Visual Appeal – when used as decoration, praline paste contributes to the visual appeal of desserts, making them more attractive and enticing to consumers.

Praline paste

This versatile praline paste is ideal as a spread, filling, or dessert flavoring, adding a rich, nutty essence to your sweet creations. It can be made with hazelnuts, almonds, pistachios or a mix of nuts for a complex aroma.
Servings :1 jar
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients
  

  • 200 g roasted hazelnuts
  • 100 g roasted almonds
  • 200 g granulated white sugar
  • 65 g water
  • 2 g fleur de sel/salt (optional)
  • 1 vanilla pod (optional)
  • 20 g grapeseed oil

Instructions
 

  • Combine sugar and water and heat until 117°C. If using, add the vanilla pod to the syrup at this point.
  • Remove from heat, add the nuts, stirring for 2-3 minutes until coated in sugar.
  • Return to medium-low heat and cook until sugar caramelizes and becomes golden brown. We are aiming for a deeper color as it is synonym with a better flavor in this case.
  • Transfer to baking paper, sprinkle with salt if desired, and cool completely.
  • Break into pieces, blend into powder, add oil, and process until a paste forms.
  • Store in a jar at room temperature for 3-6 months.

Equipment

  • Cooking stove
  • Silicone spatulas
  • Food processor
  • Baking paper
  • Cooking pot
  • Kitchen scale
Keyword Caramel, Hazelnuts, Pecans, Pistachio

Praline paste vs 100% hazelnut paste

The main difference between praline paste and 100% hazelnut paste is the sugar. Praline paste contains caramelized sugar, whilst 100% paste does not contain any sugar at all – it is basically just nuts ground into a fine paste, therefore the taste is very intense and the texture is smoother.

Praline paste is a cornerstone in the world of pastry, offering a rich, nutty flavor and a versatile texture that enhances a wide range of desserts. Its ability to elevate the taste and presentation of pastries makes it an indispensable ingredient for pastry chefs and confectioners. Whether used as a filling, flavoring, or decorative element, praline paste continues to be celebrated for its unique contribution to the art of pastry making.

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