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Praliné

Hazelnut and almond praliné. Keeps for weeks in a jar at room temperature, stir it before use.

par

Prép.
15 minutes
Cuisson
25 minutes
Total
1 hour
Pour
About 300g

Ingredients

  • 100g whole hazelnuts

  • 100g whole almonds

  • 130g sugar

  • 30g water

  • 1 pinch of fleur de sel

Directions

  • Roast the hazelnuts and almonds at 160°C for 15 minutes. Rub the hazelnuts in a towel to remove most of the skins.

  • Boil the sugar and water to 118°C.

  • Add the warm nuts all at once and stir, the sugar crystallizes and turns sandy, that’s normal.

  • Keep stirring over medium heat until the sugar melts again and caramelizes to an amber colour.

  • Spread on a parchment sheet with the fleur de sel and let it cool completely.

  • Break into pieces and blend in several bursts, letting the blender cool down, until it turns into a smooth runny paste (5-10 minutes).

Used in

Category: cream