Almond and hazelnut praline paste
Published on 13 March 2019
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Almond and hazelnut brittle blended into a soft cream, invented by the French in the seventeenth century. Delicious and useful in many pastries. I will share an indulgent cake recipe soon. The original says it keeps in a sealed jar in the fridge for 4 months.
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Ingredients
INGREDIENTS FOR 500 G PRALINE PASTE
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Method
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I toast almonds and hazelnuts on a parchment-lined tray at 150°C for 15/20 minutes.
I put sugar and water in a small saucepan.
I let dissolve.
I heat to 120°C.
I remove from heat and add nuts.
I stir until sugar coats all nuts.
Sugar crystallises white.
I return to low heat and stir as sugar melts and caramelises.
The sugar melts again and caramelises to amber; do not burn or it becomes bitter.
I spread the brittle on a parchment-lined tray and cool.
Once cold and hard, I break it up.
I put in a powerful processor.
I blend at full speed.
After a few minutes, it becomes a soft, glossy paste.
I put in a jar, seal and refrigerate.
I found this recipe in La Cucina Italiana magazine.Original source: https://incucinaconlilly.com/2019/03/13/praline-di-mandorle-e-nocciole/
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