Hazelnut & white chocolate praline

Hazelnut & white chocolate praline

By
From
Gelato Messina
Photographer
Billy Law

Praline

Ingredients

Quantity Ingredient
35g hazelnuts
70g sugar

White chocolate mixture

Quantity Ingredient
100g white chocolate
35g hazelnut paste
15g hazelnut oil

Method

  1. Preheat the oven to 180°C. Put the hazelnuts on a baking tray and toast them for 5 minutes. Remove the hazelnuts from the oven, place in a clean tea towel and rub them to remove as many of the brown skins as possible. Line the baking tray with baking paper.
  2. To make the praline, put the sugar in a heavy-based saucepan and stir in 15 g water to make a slurry. Place the pan on the stove over a medium–high heat and let the sugar caramelise. There’s no need to stir, just let it do its thing. The sugar will start to bubble after 5 minutes or so and then 2 or 3 minutes later it will start to colour. When the caramel is a dark toffee brown, remove the pan from the stove — the sugar will be around 160°C to 180°C.
  3. Remove the pan from the heat and add the hazelnuts, taking care as the caramel is very hot. Working quickly, mix well until all the nuts are coated in the caramel, then pour the praline onto the baking tray and leave to cool completely. Break the praline into pieces, then use a mortar and pestle to crush the praline into small pieces, about 5 mm square, and set aside.
  4. To make the white chocolate mixture, heat the chocolate in a double boiler over a high heat until melted, then add the hazelnut paste and oil. Mix until well combined, then stir in the hazelnut praline.
  5. The hazelnut and white chocolate praline can be made days in advance as it keeps well in an airtight container; do not refrigerate. If it solidifies, you may need to warm it gently in a microwave (or in a double boiler over low heat) just before you use it in the gelato, so it returns to a sauce-like state.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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