Homemade hazelnut praline and you think it’s something too difficult and so you end up to buying the ready-made. This is exactly the impression I always had and I never tried to do homemade. Big mistake! The recipe is very easy and I wonder why I didn’t make it for so long and gave my family the ready-made ones with all these butters that you are not sure of the quality. It’s never too late…
The only delay in this recipe is the grinding of the hazelnuts, but even for that there is a solution in the market, where you can find ground hazelnuts. Be sure that is gluten free and without traces of gluten. Since I like my hazelnuts not to be completely powdered in my praline, I grind them myself. Of course, even if I want them powdered, I grind them myself using the grinder that I grind my coffee.
My friend Claire’s reaction when she taste it…
In my recipe, I use cow’s butter because I consider it is healthier since it is something natural, produced from milk. But you can use also a plant base butter if you want.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Put a pan in a medium to high heat and roast the raw hazelnuts for 3-4 minutes, stirring them constantly. Thus, we bring out their aroma and the oils of the nuts are activated. Alternatively, roast them in the oven at 160°C/325°F for about 6 minutes.
Put them in a grinder until they become powder. I preferred them not to grinder so much, to make them as a powder, because I like my hazelnut praline to be crunchy.
In a bain-marie (No special utensil is needed, just place a metal or fireproof bowl over a pot of boiling water.) melt the chocolate couverture. If you shredded first it will melt easier.
Add the ingredients one by one to the melted chocolate, constantly mixing well to incorporate the ingredients.
First the butter, which you wait for it to melt, then the cocoa powder, the icing sugar, the salt, the vanilla extract and last the sweetened concentrated milk. Mix them very well.
Finally, add the ground hazelnuts, mix very well to integrate very well with the chocolate mixture.
Let it cool down a little and storage it in glass jars.
You can keep it out of the fridge for a few days.
Ingredients
Directions
Put a pan in a medium to high heat and roast the raw hazelnuts for 3-4 minutes, stirring them constantly. Thus, we bring out their aroma and the oils of the nuts are activated. Alternatively, roast them in the oven at 160°C/325°F for about 6 minutes.
Put them in a grinder until they become powder. I preferred them not to grinder so much, to make them as a powder, because I like my hazelnut praline to be crunchy.
In a bain-marie (No special utensil is needed, just place a metal or fireproof bowl over a pot of boiling water.) melt the chocolate couverture. If you shredded first it will melt easier.
Add the ingredients one by one to the melted chocolate, constantly mixing well to incorporate the ingredients.
First the butter, which you wait for it to melt, then the cocoa powder, the icing sugar, the salt, the vanilla extract and last the sweetened concentrated milk. Mix them very well.
Finally, add the ground hazelnuts, mix very well to integrate very well with the chocolate mixture.
Let it cool down a little and storage it in glass jars.
You can keep it out of the fridge for a few days.
- If you like your praline completely smooth, as my son does, when I make it exclusively for him, I grind the hazelnuts in the same grinder that I grind my coffee, so that the hazelnuts are completely powdered.
Good Luck and Bon Appétit!!!
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