Hazelnut Praline (Cédric Grolet)

A basic recipe today, which I retrieved from the book A la Folie by Raphaële Marchal, that of praline. This is the recipe from Cédric Grolet (which is part of his famous hazelnut), it is 100% hazelnut but nothing prevents you from mixing hazelnuts and almonds (or other dried fruit) if you want a different praline. You can prepare a good quantity at once (the preparation and blending of the hazelnuts will be easier) and store your praline in an airtight container in the refrigerator.

Preparation time: 30 to 40 minutes, depending on the power of your blender

Ingredients:

300g hazelnuts
200g sugar
60g water
2g fine salt

Recipe:

Place the hazelnuts on a baking sheet lined with parchment paper, then bake them in a preheated oven at 150°C for about 30 minutes. Once the hazelnuts are roasted, let them cool a bit and then rub them against each other to remove the skin.

Prepare the sugar syrup: heat the water and sugar until it reaches a temperature of 110°C, then add the hazelnuts to the saucepan. The mixture will become sandy, then caramelize.

When the caramel is smooth and has a nice color, transfer the hazelnuts onto a Silpat or a lightly oiled sheet of parchment paper, and let them cool.

(the photos are a bit blurry but they give you an idea of what it should look like ;-) )

Once cooled, blend them until you obtain a smooth paste: you have your praline :-)