Praline
Praline is a pastry base that can be used naturally to fill the bottom of a tart, for example, or it can be used to flavor mousses, creams, ice creams, semifreddos, etc.
It is a sort of smooth and creamy spread, made with only two ingredients: dried fruit, in this case hazelnuts, and granulated sugar which is transformed into caramel. It is therefore a very sugary and oily paste.
Method
Weigh the sugar into a saucepan and caramelize it over a low heat until you obtain an amber caramel. Then pour it onto a silicone mat and let it solidify at room temperature.
Preheat the oven to 170°C.
Weigh the hazelnuts on a baking tray lined with baking paper or a silicone mat and toast them in the oven for 10-15 minutes.
After about 20 minutes the caramel will have solidified.
Break it into pieces and transfer it to a powerful blender, add the toasted hazelnuts.
Turn the mixer on at maximum power and blend for several minutes until you obtain a semi-fluid and smooth cream.
Then transfer to a container.
