Praline Paste & Crumb
 
Ingredients
  • 450g/ 15.9oz (3 cups) hazelnuts (or any other nut)
  • 300g/10.6 oz (1½ cups) sugar
  • 1 Tsp hazelnut oil (or vegetable oil)
Instructions
  1. Preheat oven to 170°C (340°F)
  2. Spread your hazelnuts on a cookie tray lined with parchment paper and roast in the oven for about 15 minutes (move them around every 5 minutes to roast them equally on all sides).
  3. If your hazelnuts have skins on them, transfer them into a towel after roasting and cover for 10 minutes to let the steam release the skin from the nut. Then rub them around in the towel and the skin will be easily removed.
  4. While the nuts are still warm, melt the sugar in a medium pan until completely melted and a dark amber color appears. If you have a candy thermometer check for it to reach about 120°C (250°F)
  5. Remove from heat immediately and pour in the nuts. Stir to cover all the nuts with the melted sugar and remove to silpat or a well oiled plate. Allow to cool completely.
  6. Break the hardened sugar and nuts and place into a food processor
  7. Blitz until nicely ground. You can stop here for praline crumb, store in an airtight container.
  8. For praline paste, continue blitzing until oil is released from the nuts and the paste starts to come together. Add 1 tsp oil and blitz until it all comes together. Add more oil for a more liquefied consistency. Store in an airtight container and stir once a week to mix the oils with the nuts.
  9. For chocolate praline paste, add 1 cup of dark chocolate and blitz in the food processor for a few minutes longer.
Recipe by at https://www.kerenruben.com/cakes-and-desserts/how-to-make-praline/%20