Hazelnuts: powdered, crushed, and whole
Powdered, crushed, or whole hazelnuts for praline, financiers, dacquoise, and crunchy decorations.
Powdered, crushed, or whole
The powder is the basis of homemade praline or a financier; the crushed hazelnuts add crunch as a topping or decoration; the whole hazelnuts serve as a visual decoration or filling for a cake or confectionery.
Roasting: a key step
Roasting for 10 to 12 minutes at 150°C greatly develops the aroma before blending into praline or incorporating as a powder into a batter. Then rub the warm hazelnuts in a kitchen towel to remove the skin before blending them.
Frequently asked questions
Should the skin be removed?
Yes, for a smooth praline, by rubbing the roasted hazelnuts in a kitchen towel.
How do you make homemade praline?
Roasted hazelnuts and cooked sugar, blended together until a smooth paste is obtained.
How should they be stored?
Store in an airtight container in a dry place, away from heat, to limit rancidity.
