Praline paste
Sugar, nuts, patience. The base of half a pastry kitchen.
Caramelized hazelnuts, blitzed to a paste. Stir into yogurt, swirl into ice cream, fold into cake batter, eat off a spoon.
Ingredients
- 300 g raw shelled hazelnuts
- 200 g sugar
- 60 ml water
- pinch of salt
Method
- Toast the hazelnuts at 350°F for 10 minutes. Rub off the loose skins in a dish towel. Don't be precious — partial is fine.
- In a heavy pan, combine sugar and water. Bring to a boil. Don't stir. Cook until deep amber — about 8 minutes after the boil starts.
- Tip in the warm hazelnuts and the salt. Stir once with a wooden spoon.
- Pour onto parchment. Cool completely. It will look like brown glass.
- Break into pieces. Pulse in a food processor for 5 minutes, scraping down the sides every minute. It goes dry, then sandy, then suddenly turns into a glossy paste. Don't stop early.
Notes
Lasts a month in the fridge. Warm a spoonful in the microwave for 10 seconds to make it spreadable again.