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
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