If you're unwilling to make a caramel for your pralin, then this method if for you. This recipe uses Hazelnuts, but you can use any other nut. Because it is cooked directly in the pan, there is no need to toast them in the oven first. It's a straightforward recipe that will leave you with a crunchy and sweet recipe. However, because you do not use liquid caramel, the best way to enjoy this pralin is crushed. The recipe is from a cooking class I took at Ateliers et Saveurs in Montreal.
INGREDIENTS
- 325 grams hazelnuts
- 75 grams confectioner's sugar
EQUIPMENT
- A sturdy cooking pan or dutch oven
- A silicon spatula
- Some parchment paper
- A mortar, food processor, mallet or blunt object to crush the pralin
Simple ingredients and simple tools.
This is one of the most straightforward recipes. Place the pan over medium-high heat, put the nuts and the sugar in the pan and with a silicone spatule, move them to coat with sugar. The heat will toast the nuts in the pan and the sugar will start to caramelize. When they turn from white to a nice caramel colour, remove from heat and place over parchment paper to cool.
I place them over parchment paper to cool down. Notice how they are each enveloped in thin layer of caramel.
Once they have cooled down, you can crush them. I use a mortar, but a food processor, the bottom of your pan, or any other blunt object will do.
I crushed to a relatively small size since I was using this batch to combine with some pastry cream.
And here it is, beautiful and delicious hazelnut pralin, with less mess than other pralin recipes.
Enjoy!
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