For connoisseurs of fine desserts, paste and praline are two essential ingredients for creating decadent and indulgent treats.
Spread on toast or used as a base for next-level ganache or fillings, these preparations should be a delicately added basic in your pantry to take your recipes to the next level.
While the terms Praline and paste may seem interchangeable , there are significant differences between them:
Paste is a smooth mixture made by grinding nuts or seeds into a thick, creamy consistency. This versatile ingredient can be used as a base for pastries, cakes, ice creams, or as a filling adding a subtle or robust flavor to your creations.
Praline, on the other hand, is a type of paste made by caramelizing sugar with nuts, typically almonds or hazelnuts. Praline provides a sweet, nutty crunch that adds texture and depth to your creations.
While both paste and praline are used to add flavor and texture to desserts, they are made using different techniques and ingredients.
- Paste can last up to 6 months in the fridge.
- Pralines will last less : 2 to 3 weeks at room temperature (because of their high sugar content, and their texture can change because the sugar will start to crystallize and change the consistency of the praline (that's why you don't want to store them in the fridge). Also, the sugar in the praline can create an environment that promotes the growth of bacteria and molds, which can cause spoilage and make the praline unsafe to eat.)
Golden rules to get the best results for pastes and pralines:
- Always choose good quality nuts to start with!
- Always roast your nuts before using and let them cool down to room temperature. Various chemical reactions happen during the roasting process that enhances the natural flavors and texture of the resulting product. Nut roasting should be in a preheated oven between 163°C and 190°C between 10 and 15 minutes. Stir during the roasting period.
- Sterilize your pots/jars and lids before filling. Wash them with soap and use high temperature to sterilize (boiling water at 100°C or in an oven at 110°C is enough to kill bacteria without damaging jars) for about 10 minutes.
- Salt flower or fleur de sel is a secret ingredient to enhance the flavor, so use it! (You can use regular salt, but salt flower is great because you can use less of it, it is of better quality and has a higher salt intensity. It will create a crunchy texture and will melt less in the end product.)
Hazelnut Praline
Ingredients
Ratio: approx 380g
- 250g of roasted hazelnuts
- 125g caster sugar
- 5 g of fleur de sel (flower of salt)
Equipments:
- Scrapper
- Sterilised pots
- pan for caramel preparation
- food processor
- Maryse spatula
- Baking paper or Silpat-type Silicon mat*
Preparation & Cooking
- Preheat the oven to 160°C. Roast the hazelnuts for 15 minutes, stirring occasionally during the process.
- Remove the hazelnuts from the oven and place them in a tea towel. Rub the towel over the hazelnuts; the skins should come off easily.
- In a large pan, prepare the caramel by adding just the sugar
- When the mixture reach between 171-177°C and the caramel start to have the desired color., add the hazelnuts so that they are covered in caramel : If you add them too early, the nuts may burn or become too chewy. If you add them too late, they may not mix well with the caramel.
- Remove the caramelized hazelnuts from the pan and spread them out on a silpat mat
- When solidified, break the caramelised hazelnuts into smaller shunks and add them to a food processor.
- Mix the hazelnuts until they form a paste consistency (Oil will be extracted from the nuts during the mixing process)
- Add salt to the mixture using a maryse spatula.
Storage
2 to 3 weeks at room temperature in a sterilised pot
Hazelnut Paste
Ingredients
Ratio: for 125g of paste
- 125g of roasted hazelnuts
- 2.5 g of fleur de sel (flower of salt)
Equipments:
- Scrapper
- Sterilised pots
- pan for caramel preparation
- food processor
- Maryse spatula
- Baking paper or Silpat-type Silicon mat*
Preparation & Cooking
- Preheat the oven to 160°C. Roast the hazelnuts for 15 minutes, stirring occasionally during the process.
- Remove the hazelnuts from the oven and place them in a tea towel. Rub the towel over the hazelnuts; the skins should come off easily.
- Mix the hazelnuts until they form a paste consistency. Oil will be extracted from the nuts during mixing.
- Add salt to the mixture using a maryse spatula.
Storage
6 months in the fridge
Pistachio Paste
(This one is actually a mix between a pistachio paste and praline but commonly named Pistachio Paste.. yes I know...). The recipe is from Pierre Hermé a famous French Patissier (and macaron master).
Ratio: approx 440g
- 250g of roasted pistachio nuts (if you want to maintain their vibrant green color, especially if you're using Iranian pistachios that are beautifully vibrant greens and popular , you can skip roasting them, but personally, I still prefer prioritizing enhancing the taste)
- 125g of caster sugar
- 40g of water
- 1 tablespoon or more of peanut oil (to help smooth the mixture)
- 4/5 drops of almond extract (optional but it helps to highlight the flavor of the pistachio but be careful with the quantity)
- 60g of almond wheat
- 5 g of fleur de sel (flower of salt)
Equipments:
- Scrapper
- Sterilised pots
- food processor
- Maryse spatula
Preparation & Cooking
- Preheat the oven to 160°C. Roast the pistachios for 15 minutes, stirring occasionally during the process.
- In a large pan, prepare the sugar preparation by adding water and sugar you can stir but not too much.
- When the mixture reach between 121 and 129°C, remove from heat and add the pistachios so that they are covered with that grainy sugar texture. (the temperature reached allows the sugar to dissolve and crystallise around the pistachios) here we don’t want a caramel which could overpower the delicate flavour of the pistachio, we want the sugar to crystallise around the nuts.
- Remove the pistachios from the pan and place them in a food processor
- Add Peanut oil, almond extract and almond wheat
- Mix the pistachios until they form a paste consistency. Oil will be extracted from the nuts during mixing. Be patient and adjust with peanut oil if it is still too dry.
- Add salt to the mixture using a maryse spatula.
Storage
3 weeks in the fridge
Tips & Insights
Nut Roasting: During the process of roasting nuts, a number of chemical and physical changes take place that contribute to the development of their unique flavor, texture, and aroma:
- Maillard Reaction: The Maillard reaction is a chemical reaction that takes place between amino acids and sugars when they are exposed to high heat. This reaction creates a range of new flavors and aromas, such as nutty, toasty, and caramelized flavors, which are characteristic of roasted nuts.
- Volatile Compounds: Roasting nuts can also cause the release of volatile compounds, which contribute to their distinctive aroma. As the nuts heat up, these compounds are released into the air, creating a pleasant nutty smell.
- Water Evaporation: As the nuts are heated, some of the water content inside them evaporates, which concentrates their flavor and makes them more crunchy.
- Texture Changes: Roasting nuts also causes changes in their texture. The heat causes the nuts to expand slightly, which can lead to a more open and airy texture. The heat also causes the oils in the nuts to be released, which can contribute to a more crispy and crunchy texture.
- Sugar and additional ingredients in pralines or preparation: I combined the recipes of two different nuts here to better showcase and explain why we use different additives or sugar temperature techniques based on the type of nuts we use and their own properties.
- Silpat Mat: I love these mats, but I highly recommend using the Silpat brand to ensure you get a food-grade silicone product. No greasing is needed, they don't stick, and they are easy to clean. This is a French invention by Monsieur Guy Demarle, this non-stick mat is used in both professional and non-professional kitchens around the world. To clean, simply place it in the dishwasher or wipe with a cloth - no scrubbing required.