What's the difference between praline and praline paste?

Praline is a hazelnut powder obtained during the first step of grinding caramelized hazelnuts. Praline paste is the next step of mixing this powder when the nut oil is extracted to get a smooth thick paste.

Pralines, also known as u003ca href=u0022https://www.bakinglikeachef.com/pink-praline-candied-almonds-recipe/u0022u003epink pralineu003c/au003e, are almonds coated in caramelized pink sugar.

Are praline paste and pralinoise are the same?

No, they are not the same. Pralinoise is a praline paste mixed with milk chocolate and a little bit of vanilla. French and Belgian chocolatiers use it to fill candies and other chocolates.

What is the difference between dry and wet caramel?

For a dry caramel, sugar is heated in a pan until it starts to liquefy and then caramelizes. To make a wet caramel, the wet method is used: sugar is combined with water, and caramelization goes through making sugar syrup first.

Should you stir caramel?

You should not stir caramel. Stirring dry caramel makes it clump into large sugar lumps; stirring wet caramel may induce it to crystallize. But if you make caramel the first time, you can gently stir it with a heatproof rubber spatula, wooden spatula, or wooden spoon.

Why my praline paste tastes bitter

Your praline may taste bitter if hazelnuts turn dark brown while toasting in the oven. Other causes could be unshelled hazelnuts and overcooked caramel (too dark caramel).

Where to buy praline paste

You can buy praline paste (for example, Powbab Hazelnut Paste) in a specialized store, in the baking section of a supermarket, or on Amazon, but it is easier and cheaper to make homemade praline paste.

What is a praline paste substitute?

You can try to use pistachio paste or peanut butter instead of praline paste.

How To Make Hazelnut Praline Paste (3 Ingredients)

Name: Hazelnut Praline Paste
Total time: 50 min
Cuisine: French
Ingredients: 7 oz. (200 g) raw hazelnuts; 1/2 cup + 4 teaspoons (130 g) granulated sugar; 1 pinch of fleur de sel

Hazelnut Praline Paste

A mason jar and a teaspoon over with hazelnut praline on a marble board.

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French hazelnut praline paste is a delicious gluten-free and dairy-free breakfast spread and a basic ingredient for many French pastries. It is an easy recipe with a 100% guaranteed result.

Author: Irina Totterman
Total Time: 50 minutes
Yield: (10.6 oz. ) 300 g
Category: No-bake desserts
Method: No baking
Cuisine: French

Ingredients

Scale

7 oz. (200 g) raw hazelnuts
1/2 cup + 4 teaspoons (130 g) granulated sugar
1 pinch of fleur de sel

* If needed, please refer to Baking Conversion Charts.

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Instructions

To roast hazelnuts, preheat the oven to 300°F (150°C). Spread whole raw hazelnuts in a single layer on a baking sheet and toast for 15 minutes.
Remove skins by wrapping warm hazelnuts in a clean kitchen towel (rub vigorously!) and let them sit for 5 to 10 minutes. It is unnecessary to remove all the skin; if there are any pieces of skin left, it is okay.
Place roasted hazelnuts as a single layer on a sheet pan, a baking tray lined with parchment paper, or a silicone baking mat.
To make the caramel, first, heat a stainless steel pan with a heavy bottom over medium-high heat for a few seconds and pour one-third of the granulated sugar. Cook over medium heat, swirling and shaking the pan over your stove.
Once the sugar starts melting, add another third of the sugar and continue to swirl the pan. Do not mix the caramel (when the sugar dissolves) with a spoon or spatula! Add the last third of the sugar and continue to cook. The caramel might look lumpy and grainy with sugar granules, but it will melt at some point.
Lower the heat and cook until the sugar melts and the caramel gets a golden color while you feel a caramel flavor. The key is swirling the pan while cooking! Add a pinch of salt at the last moment of cooking. Pour the caramel over the toasted hazelnuts in a single thin layer and cool completely for about 20 minutes.
Break the caramel plate into smaller pieces and place it in the bowl of a food processor. Turn on low speed and get a praline powder first. Then switch to a higher speed and process more until paste forms and turns into the creamy paste, nut praline.

Notes

Use store-bought toasted unsalted hazelnuts to save time.
Please DO NOT touch the pot or the caramel while it is still hot, or you may get burned.
Replace fleur de sel with any coarse salt or sea salt; however, don’t use iodized table salt because the taste would be too strong.
Mix your praline for a longer or shorter time, depending on your taste.
Do not overheat the praline paste and your device while mixing: stop the food processor or blender several times.
Store praline paste in a mason glass jar at room temperature for up to one week in the fridge for up to one month. Remember to stir it once a week, so the oil does not separate, and the mixture keeps all its smoothness.
Freeze praline paste for up to 6 months.

Nutrition

Serving Size: (1 oz.) 30 g
Calories: 174
Sugar: 13.9 g
Sodium: 16 mg
Fat: 12.2 g
Saturated Fat: 0.9 g
Carbohydrates: 16.3 g
Fiber: 1.9 g
Protein: 3 g
Cholesterol: 0 mg

Find it online: https://www.bakinglikeachef.com/hazelnut-praline-recipe/