What You Need to Know
Hazelnut praline is made by combining hazelnuts and sugar, with an emulsifier like lecithin or gum arabic. The emulsifier allows the hazelnuts and sugar to mix, creating a stable emulsion.
Hazelnut praline is a popular ingredient in Italian desserts and pastries.
Key Parameters
Temperature
165°C
150°C - 180°C
Time
20 minutes
10 minutes - 30 minutes
Equipment
SaucepanCandy thermometerWooden spoonBaking sheetParchment paper
Steps
- 1.
Praliné Paris-Brest (France): Provides nutty cream filling and crunchy topping
- 2.
Torrone (Italy): Forms the nutty caramel base for nougat
- 3.
Baklava (Turkey): Creates caramelized nut layers between phyllo
The Science
Primary Reaction
Maillard Reaction