Hazelnuts: powdered, chopped, and whole
Hazelnuts in powdered, chopped, or whole form for praline, financiers, dacquoise, and crunchy toppings.
Powdered, chopped, or whole
Powder is the base for homemade praline or financiers; chopped hazelnuts add crunch as a filling or garnish; whole hazelnuts make an eye-catching garnish or filling for a cake or confection.
Roasting: a key step
Roast for 10 to 12 minutes at 150°C to bring out the flavor before blending into praline or mixing the powder into a batter. Then rub the warm hazelnuts in a kitchen towel to remove the skins before blending.
Frequently asked questions
Should the skins be removed?
Yes, for a clean praline, rub the roasted hazelnuts in a kitchen towel.
How do you make homemade praline?
Roasted hazelnuts and cooked sugar, blended together until a smooth paste forms.
How should they be stored?
Store in a dry, airtight container away from heat to prevent them from going rancid.
