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Praline Paste
- Makes about
500 g
- Difficulty
Easy
Published 2011
Praline dates back to the 1730s in France. It is traditionally made with almonds, but now various nuts including hazelnuts and walnuts are used. We use Piedmont hazelnuts and Avola almonds for our praline, two of the finest variety of nuts you can buy – smooth and rich with no bitterness.
Praline is widely used by pâtissiers and chocolatiers in recipes to make patisserie, chocolates, cakes, ice cream and desserts. One of my favourite patisseries, P
Ingredients
Method
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