This method of making hazelnut praline paste is what we call old fashioned in the pastry world. The praline isn’t as fine as what you get in commercially produced pastes that are very smooth, due to the long hours of it being ground through a special machine.

There is something special about making your own nut pastes and pralines as you can control the final flavour. This then becomes unique to you.

Let’s start with the type of nut you are going to use. It is important to use good quality nuts this way you know that your paste will have a great flavour.

Secondly, you need to roast the nuts when roasting whole nuts you need to roast them slow and long. The reason for this is that you need the entire nut to be roasted so right into the centre. Otherwise, you will be left with a partially roasted nuts that won’t be bursting with flavour.

Thirdly, when making a caramel you control how far you take the caramelisation. Too far and you’ll end up with a very bitter flavour but too light you will just have the flavour of sweetness. So this is something you can play around with and test.

Lastly, you control how much salt you want to add.

And voila you have your own praline paste.

You can also make pastes with any type of seeds and you can add spices such as vanilla beans or get creative. The options are endless let your mind be creative.

You can add pastes to any dessert, cake, chocolate, ice cream the options are never ending.

In this video you will see that I don’t add my nuts to the caramel. There is a reason for this. I break down the caramel and the nuts separately this makes it easier on the machine to grind down to a paste and it also doesn’t burn out my food processor.

💌Thank you for reading.

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