Homemade Praline Paste
Hey there, fellow foodies! In today's Howdo, I'm taking you on a journey into my kitchen as we dive into the wonderful world of homemade goodness with my Praline Paste recipe. Trust me, it's easier than you think and packs a punch of deliciousness.
Picture this: sugar turning into a sweet, golden syrup, and nuts getting all finely ground up. Combine them, and voilà! You've got my secret weapon – Praline Paste. It's like a flavor boost for your dishes.
Inspired by the joy of creating something special, this Praline Paste is my go-to for making desserts a bit more magical, adding excitement to my ice cream, or surprising everyone with a tasty twist in savory dishes.
So, join me in my kitchen adventure. It's time to get your hands a little sticky and make something incredible. No chef hat required, just a love for good food. Let's get cooking!
Ingredients
| Hazelnut | 250g |
| Caster sugar | 150g |
| Water | 40ml |
| Salt | 5g |
Step 1
Prepare syrup
Mix the water and sugar together in a pot.
Step 2
Boil the syrup
Boil the syrup at medium heat until the syrup has thicken noticeably and is forming large bubbles.
Step 3
Add in the hazelnut
Stir the hazelnut into the syrup.
Step 4
Stir continuously
Continue to mix the hazelnut and syrup with your spatula over medium heat.
Step 5
Stir until the sugar crystallize
You will eventually get to a point where the syrup dries out and everything becomes sandy in texture.
Continue to stir to prevent burning. Lower the heat if necessary.
Be extremely careful to not burn yourself as the pot now is very hot.
Step 6
Caramelization!
You will smell the wonderful fragrance from hazelnut being toasted and the sugar starts to caramelized, stir until it's golden brown.
Step 7
Lay the praline over a silicone mat to cool down
Spread the mixture over a silicone mat.
Tip: Do not use baking paper as they will stick to the candy and you will create a huge mess, don't ask me how did I find out :')
Step 8
Blend the candy
Once the praline candy has been thoroughly cooled off, break them into smaller pieces and blend until smooth.
If things are a bit too dry, feel free to add a tablespoon of unflavored oil to make things easier.
Step 9
Transfer the praline into container
Once they are fully blended, you will obtain a smooth, creamy and super yummy praline paste!
Step 10
Voilà !
This praline paste is perfect for sundae ice cream, buttercream, frappucino coffee, cakes, chocolates, or literally any dessert you could think of!
Store the praline in a cool, dry place. After a short period of time you will notice that a layer of oil will form on the surface, those are just natural occurring oil from the nuts. Stir and give it a good mix and you can use it as normal.
This praline paste will be used in my upcoming recipe - Paris Brest, which features ring-shaped cream puff pastry generously filled with praline flavored custard buttercream. Stay tuned!
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