Praline

Praline is a pastry base that can be used as is, for example, to fill the bottom of a tart, or it can be used to flavour mousses, creams, ice creams, semifreddos etc

It's a smooth, creamy spread made with just two ingredients: nuts, in this case hazelnuts, and granulated sugar, which is then turned into caramel. It's therefore very sugary and oily.

Procedure

Weigh the sugar in a saucepan and caramelize it over low heat until it turns amber. Then pour it onto a silicone mat and let it solidify at room temperature. 

Preheat oven to 170°C. 

Weigh the hazelnuts on a baking tray lined with parchment paper or a silicone mat and toast in the oven for 10-15 minutes.

After about 20 minutes the caramel will have solidified.

Break it up and transfer it to a powerful blender, add the toasted hazelnuts. 

Turn the mixer on to maximum power and blend for several minutes until you obtain a semi-fluid and smooth cream. 

Then transfer to a container.