Hazelnut Praline Recipes

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HAZELNUT PRALINE PASTE



Hazelnut Praline Paste image

Easy Authentic French hazelnut praline recipe. A sweet and smooth praline paste ideal to flavors custard, buttercream, or simply make your own Nutella.

Provided by Carine Claudepierre

Categories     Breakfast     Snack

Time 15m

Number Of Ingredients 3

8.5 oz Raw Hazelnuts
2 tablespoons Water
5.6 oz Brown Sugar

Steps:

  • Preheat oven to 325°F (160°F). Line a large baking sheet with parchment paper and lay the hazelnuts on the tray.
  • Bake the nuts for 8-10 minutes, stirring halfway. When the nuts are fragrant and roasted, remove the tray from the oven and place the nuts onto a clean kitchen towel.
  • Rub the nuts with a towel to peel off the skin of the hazelnuts. It's ok if you can't remove all of it, but the most you take out, the smoother the paste will be. Discard skin. Set aside the nuts in a bowl.
  • Meanwhile, add water and sugar into a non-stick saucepan. Bring to a simmer and stir with a wooden spoon or silicone tool. Keep cooking until the sugar has dissolved, then increase to high heat, bring to a rolling boil and keep cooking until golden in color - takes about 9 minutes in total to make a golden syrup from sugar and water.
  • Stop the heat and stir in roasted nuts to evenly coat them with the sugar syrup.
  • Pour the caramelized hazelnuts onto a baking tray covered with a piece of lightly oiled parchment paper.
  • Place into the fridge for 10 minutes or wait for a few hours at room temperature until the caramel hardens and nuts stick together and forms clusters of pralines.
  • Break clusters of caramelized hazelnuts, bring into the food processor or high-speed blender, and process at high speed until it turns into a past. You may have to stop the food processor every 30 seconds, scrape down the sides of the bowl and repeat until the paste forms. It takes about 2 minutes in total.
  • First, you obtain a powder, then crushed nuts, and finally, it will turn into a paste.
  • Store in a mason glass jar in the pantry for up to 1 month.

Nutrition Facts : ServingSize 1 serving (1 tablespoon), Calories 30.2 kcal, Carbohydrate 7.8 g, Sugar 7.7 g, Protein 0.1 g, Sodium 2.3 mg

HAZELNUT PRALINE



Hazelnut Praline image

Use this topping when making our Rich Chocolate Heart Cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 4

1 cup (5 ounces) hazelnuts
Canola oil, for pan
2 cups sugar
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees with rack in center. Spread nuts on a rimmed baking sheet, and toast them in the oven until they are fragrant, about 8 minutes. Transfer nuts to a clean kitchen towel, and rub nuts in towel vigorously between your hands to remove the brown skins. Lightly brush an 8-by-12-inch rimmed baking pan with the oil. Spread the peeled nuts in the pan.
  • In a medium saucepan, combine sugar and lemon juice. Cook over medium heat, brushing down sides of pan with a damp pastry brush to remove any sugar crystals that may form, until mixture is amber, about 9 minutes; do not stir. (Pan may be swirled gently about halfway through to incorporate any uncooked sugar.) Pour directly over nuts to create a thin layer. Set aside to cool, at least 30 minutes.
  • Place half the praline in the bowl of a food processor; process until the praline is very fine with no sharp pieces. Cut the remaining praline into small pieces for decoration.

HAZELNUT-PRALINE TORTE



Hazelnut-Praline Torte image

Hazelnut sponge cake and caramel cream stack up in a torte.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

1 1/4 cups hazelnuts, toasted, finely ground
1 3/4 cups walnuts, toasted, finely ground
1 1/2 cups confectioners' sugar, sifted, plus more for dusting
9 large eggs, separated, room temperature
1 1/4 teaspoons salt
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 1/4 cups sifted cake flour (not self-rising)
Hazelnut Syrup
Caramel-Cream Filling
Praline

Steps:

  • Preheat oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper, allowing 2 inches to hang over each short side; set aside.
  • Whisk nuts and confectioners' sugar in a bowl; reserve 1/2 cup, and set aside. Put yolks and remaining nut mixture into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale, about 3 minutes; transfer to a large bowl.
  • Put egg whites and salt into the clean bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Raise speed to medium-high. Gradually add granulated sugar, and beat until stiff peaks form. Beat in the vanilla.
  • Fold egg whites into yolk mixture in two additions. Whisk flour and remaining nut mixture in a small bowl; fold into egg mixture in two additions.
  • Transfer half the batter to a pastry bag fitted with a 5/8-inch plain tip (such as Ateco #808). Starting in one corner of a prepared baking sheet, pipe batter in diagonal lines, filling sheet. Repeat with remaining batter in second baking sheet. Bake until pale golden, about 15 minutes. Lift parchment onto wire racks, and let cakes cool completely.
  • Using a serrated knife, trim edges of cakes to be straight. Halve cakes crosswise. Place one half on a serving plate. Brush with 1/4 cup hazelnut syrup. Spread 1 1/2 cups caramel cream over top. Sprinkle with 1/2 cup praline. Repeat to make two more layers of each. Top with remaining cake half. Refrigerate 2 hours (or overnight). Dust with confectioners' sugar, and garnish with praline.

HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE



Hazelnut meringues with hazelnut praline & chocolate sauce image

A rich, decadent dessert with guaranteed wow-factor

Provided by Good Food team

Categories     Dessert, Dinner

Time 2h40m

Number Of Ingredients 12

2 large egg whites
½ tsp lemon juice
50g golden caster sugar
50g icing sugar
25g hazelnut , ground in a food processor
50g caster sugar
50g hazelnuts
75ml whipping cream
25g golden caster sugar
25g cocoa powder
25g dark chocolate , finely chopped
icing sugar and cocoa powder, to serve

Steps:

  • Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
  • To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
  • Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
  • To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

Nutrition Facts : Calories 876 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 103 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium

PARSNIP HAZELNUT CAKE WITH PRALINE CREMEUX



Parsnip Hazelnut Cake with Praline Cremeux image

Many years ago, when I had a bakery back in San Francisco, I made parsnip cake instead of carrot cake. Parsnips, browned butter, hazelnuts and sage are ingredients I use together often in ravioli or agnolotti pasta dishes, and I simply translated that powerful combination into a sexy dessert.

Provided by Next Iron Chef All Star: Elizabeth Falkner

Categories     dessert

Time 1h20m

Yield 8 to 12 servings

Number Of Ingredients 16

4 ounces (1 stick) unsalted butter
6 fresh sage leaves
2 large eggs
6 ounces sugar
3 cups grated parsnips (grated in the food processor with the blade attachment, not the grater; 2 to 3 parsnips)
3/4 cups ground roasted hazelnuts or hazelnut flour
6 ounces all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon grated nutmeg
4 ounces cream cheese, at room temperature
1/4 cup almond butter
1 tablespoon store-bought caramel sauce
1 ounce oat milk, almond milk or dairy milk
Pinch kosher salt
4 ounces heavy cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Add the butter to a small skillet over medium heat. Cook with the sage leaves until the butter is browned, then remove the leaves and set aside on a paper towel-lined plate. Reserve for later. Let the butter cool slightly.
  • Add the eggs and sugar to a stand mixer fitted with a whip attachment. Whip on medium-high speed until it has thickened, 5 to 7 minutes.
  • Add the grated parsnips, ground hazelnuts, reserved browned butter, flour, baking powder, salt and nutmeg. Fold until just combined, then pour into a 9-by-13-inch nonstick baking dish.
  • Bake until golden brown, 40 to 45 minutes.
  • For the praline cremeux: Add the cream cheese, almond butter, caramel sauce, oat milk and salt to a food processor. Turn on the food processor and stream in the cream until fully blended, scraping down the sides as needed.
  • Pour the mixture into a bowl and refrigerate while the cake is baking.
  • Spoon the cake into jars or rocks glasses, then drizzle with the cremeux and garnish with the reserved fried sage leaves.

HAZELNUT PRALINE



Hazelnut Praline image

Yield Makes 10 ounces

Number Of Ingredients 4

Crust
3/4 cup sugar
1/4 cup water
1 cup hazelnuts (about 5 ounces), toasted, husked

Steps:

  • Lightly oil baking sheet. Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Add hazelnuts and stir until well coated, about 1 minute. Carefully pour hot praline onto prepared baking sheet. Cool until praline hardens. Break praline into pieces. Transfer to resealable plastic bag. Using rolling pin or mallet, coarsely crush praline. (Can be made 1 month ahead. Store airtight and freeze.)

HAZELNUT PRALINE TRUFFLES



Hazelnut Praline Truffles image

Mmm need I say any more than the title. Your friends will think you bought these--they are so good, and they are easy to make variations with too. (Originally from Truffles, Candies & Confections by Carole Bloom).

Provided by honeydue

Categories     Candy

Time 7h

Yield 60 serving(s)

Number Of Ingredients 7

1 tablespoon vegetable oil (unflavoured like safflower)
1/2 cup sugar
1/2 cup water
1/2 cup whole toasted hazelnuts (skinned)
2 1/2 lbs bittersweet chocolate, finely chopped
1 1/2 cups heavy whipping cream
4 tablespoons cocoa powder

Steps:

  • PRALINE:.
  • Coat a 9-inch round cake pan with the vegetable oil and set aside.
  • Combine the sugar and water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel colour (about 8 minutes).
  • Brush down the sides of the pans two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
  • When the mixture becomes caramel coloured, quickly stir in the toasted hazelnuts with a wooden spoon, coating them completely with the caramel.
  • Remove the pan from the heat, and immediately turn the hazelnut mixture into the oiled cake pan and let it cool completely (about 30 minutes).
  • Break the praline into pieces and pulverize to a powder in a food processor.
  • TRUFFLES:.
  • Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring cream to a boil.
  • Pour the cream over the chocolate and let stand for one minute, then whisk until thoroughly blended.
  • Mix in 3/4 of the hazelnut praline mixture and blend well.
  • Cover and let cool to room temp and chill for 2-3 hours.
  • Line 2 baking sheets with parchment paper.
  • Use a piping bag to pipe out 60 1-inch mounds.
  • Cover and let chill in freezer for 2 hours.
  • Dust your hands with cocoa powder and roll the mounds into balls (these will be the truffle centers) and let chill for another 2 hours in the freezer.
  • Remove truffles from the freezer and bring to cool- room temperature so the outer coating won't crack when they are dipped.
  • Line 2 more baking sheets with parchment paper.
  • Melt and temper the remaining 1 1/2 pounds chocolate.
  • Put a truffle centre into the chocolate, coat completely, remove with a fork, and place on the pan.
  • Sprinkle the remaining praline on the top of the truffles before the chocolate sets.
  • ENJOY!

Nutrition Facts : Calories 36.9, Fat 3.2, SaturatedFat 1.5, Cholesterol 8.2, Sodium 2.4, Carbohydrate 2.2, Fiber 0.2, Sugar 1.7, Protein 0.4

HAZELNUT PRALINE



Hazelnut Praline image

Categories     Dessert     Low Sodium     Vegan     Hazelnut     Gourmet

Yield Makes about 2 cups ground praline

Number Of Ingredients 2

1/2 cup sugar
1 cup hazelnuts toasted lightly and skinned

Steps:

  • Lightly oil a baking sheet.
  • In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet and break into pieces.
  • Praline may be eaten as candy or ground in a food processor and used as a dessert topping.

SALTED HAZELNUT PRALINE MATZO



Salted hazelnut praline matzo image

Turn a simple cracker into a taste explosion with chocolate and hazelnut. You may want to make a double batch as these will vanish pretty quickly!

Provided by Victoria Prever

Categories     Dessert, Treat

Time 45m

Number Of Ingredients 5

120g unsalted butter
120g golden caster sugar
100g chopped toasted hazelnuts
1½ sheets matzo crackers
100g dark or milk chocolate drops (see tip below)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put the butter, caster sugar and 50ml water in a heavy-bottomed saucepan and set over a low heat until the butter has melted and the sugar has dissolved. Then turn the heat up to medium-high and allow to simmer for 15-20 mins until a light caramel colour. Add 1 tsp salt and stir again to make sure there are no sugar crystals. Stir in 80g of the toasted hazelnuts.
  • Line a 20cm square tin with baking parchment and lay the matzo sheets on top. You will need to break up one sheet to fill the gaps. Don't worry if it's not exact, you just want a layer of matzo covering the base of the tin. Pour the caramel mixture over the matzo, then carefully (because it will be hot) spread it out to cover the surface of the matzo. Bake for 10 mins.
  • Put the tin on a heatproof surface or wire rack and sprinkle with the chocolate drops. Wait 1-2 mins until they melt, then lightly spread them over the surface. Scatter with the remaining 20g of hazelnuts. Leave to cool to room temperature, then refrigerate for an hour or so, before cutting into large shards.

Nutrition Facts : Calories 336 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.65 milligram of sodium

HAZELNUT PRALINE LAYER CAKE



Hazelnut Praline Layer Cake image

Make and share this Hazelnut Praline Layer Cake recipe from Food.com.

Provided by Second2None

Categories     Dessert

Time 2h

Yield 1 cake (2 layers), 10 serving(s)

Number Of Ingredients 18

nonstick cooking spray
2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/4 cups sugar
3 large eggs
3/4 cup buttermilk
1/4 cup Frangelico
1/2 cup roasted skinned and finely chopped hazelnuts (roasted in a 350-degree oven for 6 minutes, then chopped, roasted-hazelnut flour can be substituted)
1 1/4 cups sugar
4 large egg whites
1 pinch salt
1/4 teaspoon cream of tartar
3/4 lb unsalted butter, at room temperature
1/4 cup praline paste
3/4 cup roasted skinned and coarsely chopped hazelnuts

Steps:

  • Cake.
  • Set a rack in the middle of the oven, and preheat to 375 degrees. Lightly coat two 9-inch cake pans with nonstick vegetable spray. Line the bottom of each pan with a circle of baking parchment.
  • Sift the flour, baking powder, baking soda, and salt together three times.
  • In the bowl of an electric mixer fitted with a paddle, beat the butter and sugar at high speed for 15 seconds, until combined. Add the eggs one at a time, beating until each is incorporated.
  • Continue beating on high until light and fluffy, about 6 minutes more.
  • With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in half the buttermilk and all the Frangelico, then the hazelnuts and another third of the flour mixture. Beat in the remaining buttermilk and then the remaining flour.
  • Spread the batter in the prepared pans and bake about 20 to 25 minutes, until cake is golden brown and the center springs back when lightly pressed and a cake tester comes out clean.
  • Set the pans on a rack to cool. Turn out the cakes when cool enough to handle. (If the cakes are refrigerated for 2 hours at this stage, they will be easier to handle and frost.).
  • Praline Buttercream.
  • Put 1/2 cup water and the sugar in a small saucepan fitted with a candy thermometer. Over high heat, bring the temperature to 240 degrees (soft-ball stage).
  • In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy, foamy, and barely able to hold very soft peaks. With the mixer running on slow, carefully drizzle in the hot syrup. Continue to whisk on high speed until mixture is fluffy, firm, and cooled to room temperature; gradually beat in the butter and then the praline paste.
  • When the cakes are cold, trim the tops with a large serrated knife. Split each cake into two layers.
  • Spread a 1/4-inch layer of the buttercream between each layer. Frost the outside of the cake with the remaining buttercream, and then coat the sides of the cake with the chopped hazelnuts.
  • Optional.
  • Decorate top of cake with whole hazelnuts, blackberries, or raspberries to form a row around the edge.

Nutrition Facts : Calories 801.7, Fat 53.6, SaturatedFat 27.6, Cholesterol 174, Sodium 228, Carbohydrate 75.5, Fiber 2.1, Sugar 51.9, Protein 9.1

DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE



Devil's Food Cake With Hazelnut Praline image

The best thing about chocolate cake is that it doesn't really need a specific season or, arguably, a specific reason to be made. The malted cream and hazelnut praline make this cake what you could call "pure joy" in dessert form. You'll make more smooth praline than you need; keep any extra in a jar in the fridge to spread onto toast, or to mix with cocoa powder for a Nutella-esque experience. You surely won't regret it.

Provided by Yotam Ottolenghi

Categories     cakes

Time 1h30m

Yield 8 servings

Number Of Ingredients 19

5 1/3 ounces/150 grams sunflower oil (by weight not by volume), plus more for greasing the pan
3/4 cup/75 grams unsweetened Dutch-processed cocoa powder
1 1/2 cups/192 grams all-purpose flour (plain flour)
1 teaspoon baking powder
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon salt
1 cup/200 grams superfine sugar (caster sugar) or granulated sugar
1/2 lightly packed cup/100 grams dark brown sugar
2 large eggs
1/2 cup plus 1 tablespoon/150 grams plain kefir (or buttermilk)
3/4 cup plus 3 tablespoons/220 grams very hot coffee, plus 1 tablespoon/14 grams at room temperature, for brushing
1 1/2 cups/200 grams blanched hazelnuts
3/4 cup plus 2 tablespoons/180 grams superfine sugar (caster sugar) or granulated sugar
1/4 teaspoon salt
1 1/4 cups/300 grams cold heavy cream (double cream)
1/3 cup plus 1 tablespoon/95 grams mascarpone
2 tablespoons malted milk powder, such as Horlick's
1/4 cup plus 2 teaspoons/30 grams confectioners' sugar (icing sugar)
Tiny pinch of salt

Steps:

  • Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
  • In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
  • Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
  • Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
  • Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
  • Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
  • Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
  • Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
  • When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)

ALMOND AND HAZELNUT PRALINE



Almond and Hazelnut Praline image

Praline is a French brittle that can be eaten as a sweet, or crumbled or ground and used in many types of desserts, such as topping for ice cream. It is easy to make but be careful not to cook the caramel for too long, or else it becomes bitter. Praline keeps in an airtight container for several weeks.

Provided by madeincooking

Time 20m

Yield 4

Number Of Ingredients 3

½ cup white sugar
⅓ cup chopped almonds
⅓ cup chopped hazelnuts

Steps:

  • Line a plate with wax paper.
  • Heat a skillet over medium-low heat. Add sugar, almonds, and hazelnuts, stirring continuously until almonds and nuts are evenly coated with caramel, about 10 minutes.
  • Carefully tip nut-sugar mixture onto the wax paper--mixture will be very hot. Let cool for 5 to 7 minutes.
  • Break praline in large pieces and serve as-is or place in a food processor with a blade and chop to desired consistency.

Nutrition Facts : Calories 235.8 calories, Carbohydrate 29.2 g, Fat 12.8 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 0.1 mg, Sugar 26 g

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2015-01-08 Add the chopped chocolate and melt the chocolate, egg yolk and praline paste together over a saucepan of simmering water, until the chocolate is melted and is smooth. Let …
From theflavorbender.com


HAZELNUT PRALINE CHOCOLATE TRUFFLES — THE NOURISHED BOWL
2021-02-14 To a high speed food blender, add hazelnut butter, coconut sugar, hazelnut milk and vanilla extract. Blend to combine all. Melt the cacao butter, then add to the mix. Pulse …
From thenourishedbowl.com


RECIPE: HAZELNUT PRALINE - KHOOLLECT
Hazelnut praline. 1. Line a metal baking tray with baking paper. 2. Sprinkle 1/4 of the sugar on the base of a small saucepan and place on a medium heat. 3. Once the sugar starts to melt, …
From khoollect.com


HAZELNUT PRALINE RECIPE | MYFOODBOOK
Spread hazelnuts on tray. Combine sugar and water in a heavy medium sized saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden. …
From myfoodbook.com.au


FULL COMPLETE RECIPE OF HAZELNUT PRALINé | PASTRY 101 - YOUTUBE
Hazelnut Praliné is one of the basic components that's used widely in pastry. It is an essential ingredient in hazlenut related cakes and especially Paris-br...
From youtube.com


HAZELNUT PRALINE BY RICHARD LONG - PASTRY RECIPES IN SO GOOD …
2018-06-18 220 g water. 630 g milk chocolate. 250 g hazelnut praline paste. 18 g gelatin sheets. Bring liquid cream and water to boiling point, add in soaked gelatin. Pour into milk …
From sogoodmagazine.com


CHOCOLATE CREPES, HAZELNUT PRALINE - COOKING CIRCLE
Step 3. To prepare the praline, roast the hazelnuts in a hot pan, sprinkle them with sugar and a pinch of salt, then allow them to caramelize. Once they are well coloured, remove them on a …
From cookingcircle.com


HAZELNUT PRALINE GANACHE CUPCAKES — CHOCOLATE + CONNIE
2014-11-06 Preheat oven to 350°F. Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; mix to fully …
From chocolateandconnie.com


HAZELNUT PRALINE CHOCOLATE TRUFFLES - SUGAR SALT MAGIC
2019-02-05 Add the hazelnuts, 1/4 teaspoon of vanilla and salt and mix well. Pour into the tin and allow to set until hard. Break up the toffee and place into a food processor. Process to …
From sugarsaltmagic.com


CHOCOLATE NOUGATINE WITH HAZELNUT PRALINE | SIMONE'S KITCHEN
2009-03-02 Mix the icing sugar with the powdered hazelnuts and fold this mixture into the meringue. Spread the mixture onto a baking sheet lined with parchment paper forming a …
From insimoneskitchen.com


HOW TO MAKE ALMOND & HAZELNUT PRALINE PASTE (PRALINé)
2021-01-18 Toasting the nuts. Preheat the oven 180°C/350°F (conventional setting) and place a rack in the middle of the oven. Layer the nuts on a baking sheet lined with parchment paper. …
From wheelofbaking.com


CHOCOLATE HAZELNUT PRALINE|COOK WITH COMALI 3 DARSHAN’S …
#chithuskitchenspot #hazelnut #praline #brownie #egglessbrownierecipe #chithuskitchenspot #cookwithcomali3 #cookwithcomalirecipes #cookwithcomali #cwc #cwc *...
From youtube.com


THE PERFECT HAZELNUT CARAMEL PRALINE - GOLDEN PEAR FOODBLOG
Roasting and skinning the nuts. Preheat oven to 180°C (350° F). Lay nuts out on a baking tray and have another baking tray ready for when they come out the oven. Place in the oven for 5 …
From mygoldenpear.com


MARY BERRY COFFEE HAZELNUT PRALINE CAKE RECIPE | BBC2 SIMPLE …
Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tins and line each base with a disc of baking paper. 2. Dissolve the coffee granules in the hot water and stir until smooth. …
From thehappyfoodie.co.uk


HAZELNUT PRALINE CAKE - SPATULA DESSERTS
2020-12-10 Mix in egg, one at a time and whip the mixture further. Sift in flour & hazelnut & salt mixture, fold with a Rubber spatula until fully combined. Using ideally a Silikone roulade mat or …
From spatuladesserts.com


HAZELNUT PRALINE PROFITEROLE RECIPE | EPICURE MAGAZINE
2020-05-05 50g water. 145g sugar. 75g egg white. Place water into sauce pan, and add the sugar. Heat to combine into a simple sugar syrup. Heat the sugar syrup to 115 ° C. Place egg …
From epicureasia.com


HAZELNUT PRALINE BALLS RECIPE - LARRY HAYDEN | FOOD & WINE
Add the flour, 1/2 cup of Hazelnut Praline, the vanilla, salt and nutmeg and beat until the mixture forms large crumbs. Roll the dough into 1-inch balls. Roll the dough into 1-inch balls. Step 3
From foodandwine.com


HAZELNUT PRALINES AND HAZELNUT PRALINE PASTE RECIPE - USE REAL BUTTER
2019-02-07 Make the praline paste: Gently smash the pieces in a ziploc bag and place the pieces in a food processor. Pulse until the pralines take on a sand-like texture. Continue to …
From userealbutter.com


VEGAN HAZELNUT PRALINES AND CHOCOLATE A ITALIAN RECIPE BY NONNA …
The vegan hazelnuts pralines and pistachios are very tasty dark chocolates, with a beautiful appearance, suitable to offer or give away on any occasion, especially at Christmas, a period …
From nonnaclaudia.com


ALMOND AND HAZELNUT PRALINE PASTE - SWEETLY CAKES
2022-05-17 Roast the almonds and hazelnuts together in the oven for about 20 minutes. Rub the nuts in a cloth to remove the loose skin. Over medium heat, bring the water and sugar to a boil …
From sweetlycakes.com


HAZELNUT PRALINE | CALLEBAUT
Callebaut®'s praline with 50% medium roasted hazelnuts. Callebaut® selects the finest hazelnuts from orchards in Spain, Italy and Turkey. Picked when they're fully sunripe, the hazelnuts are …
From callebaut.com


RECIPES USING HAZELNUT PRALINE PASTE – KITCHEN FOLIAGE
2022-02-14 Hazelnut buttercream is made by heating egg whites, sugar, and salt in a double boiler. After the eggs have thickened a bit, the mixture is beaten until glossy with a bit of …
From kitchenfoliage.com


DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE | RECIPE | CUISINE FIEND
2022-03-09 1. Preheat the oven to 200C (no fan if possible)/375F/gas 6. Butter and line with parchment 2 cake tins with loose base and line the bottoms with parchment. 2. Place the …
From cuisinefiend.com


CHOCOLATE HAZELNUT PRALINE SPREAD - HOMEMADE NUTELLA RECIPE
2020-04-18 This time not only the hazelnuts are toasted, but the sugar is turned into caramel as well, which brings an amazing enriched flavor. The nuts and caramel are then turned into a …
From homecookingadventure.com


HAZELNUT PRALINE POWDER | DANS LA LUNE
2015-12-15 Hazelnuts praline powder Ingredients 150g hazelnuts 150g white sugar 2 1/2 tbsp water Instructions 1. Preheat the oven to 120 C degree. 2. Place the hazelnuts on a …
From atelierlalune.com


HAZELNUT PRALINE ICE CREAM » THE PRACTICAL KITCHEN
2020-09-21 Combine with heavy cream and milk in a sauce pot and heat to just below boiling. (When you tilt the pot you should see lots of bubbles on the bottom.) Reduce heat (or turn heat …
From thepracticalkitchen.com


HAZELNUT PRALINE COOKIES - THE FINER COOKIE
2015-12-19 MAKE THE PRALINE POWDER. The sugar seemed to caramelize successfully, but I worried the amount of the sugar wouldn’t be enough to cover the hazelnuts. It wasn’t. As you …
From thefinercookie.com


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