Bo Friberg

Hazelnut Paste

Preparation info
  • Yield:

    1 cup

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

In most professional operations, this product is typically purchased rather than made. The commercial product is more concentrated, so if you substitute purchased paste you may need to decrease the amount specified in the recipes.

Ingredients

  • 8 ounces (225 g) hazelnuts
  • ⅓ cup (80

Method

  1. Toast the hazelnuts and remove the skins.
  2. Process the hazelnuts and simple syrup together in a food processor until the mixture becomes a thick paste.
  3. Store in an airtight container at room temperature to use as needed.