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Hazelnut Paste
Preparation info
1 cup
- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
In most professional operations, this item is typically purchased rather than made. The commercial product is more concentrated, so you may need to decrease the amount specified in the recipes if you substitute purchased paste.
Ingredients
8 ounces 225 g ⅓ cup 80
Method
- Toast the hazelnuts and remove the skins.
- Process the hazelnuts and simple syrup together in a food processor until the mixture becomes a thick paste. Store in an airtight container at room temperature.
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