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Valrhona Dulcey Hazelnut Entremet | Patisserie Makes Perfect

Hazelnut Praline Paste

Adapted from Hint of Vanilla
This recipe was adapted from Hint of Vanilla's blog, the recipe will make more paste than you need, but it keeps for a few months and can be used in a lot of other recipes.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 2 x 300ml jars

Ingredients
  

  • 300 g Hazelnuts
  • 200 g Sugar
  • 65 g Water

Instructions
 

  • To make the hazelnut praline paste, place the hazelnuts on a baking tray lined with greaseproof paper and roast in a pre-heated oven at 170C for about 10 minutes until golden and fragrant.
  • Place the sugar and water in a saucepan and cook over a low heat to dissolve the sugar. Increase the heat to high and cook the syrup to 116C.
  • Add the warm hazelnuts and stir to coat them evenly. Continue cooking the hazelnuts and syrup until they are a deep amber colour and no sandy white bits remain. Spread onto a baking sheet to cool completely.
  • To turn this into praline paste, put the caramelized hazelnuts in a food processor, blend until a smooth and runny paste forms this will take about 8 to 12 minutes. This recipe will make more than you need. Place the excess in a sterilised jar.