Praline Uses

Decorating By melomat Updated 11 Apr 2013 , 2:09am by AnnieCahill

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melomat Posted 10 Apr 2013 , 11:53am
post #1 of 3

I have been given a lot of hazelnut praline and need ideas on how to use the praline, adding fruit, flavour, which cake flavour pairing. I really need all the ideas I can get. Its all about the praline so please respond with anything on hazelnut praline. thanks

2 replies
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gbbaker Posted 10 Apr 2013 , 10:55pm
post #2 of 3

It's lovely if you crush it's fine and add it to chocolate ganache and use it as a filling for cake, also can make chocolate ganche truffles.

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AnnieCahill Posted 11 Apr 2013 , 2:09am
post #3 of 3

AOh my. I made some praline paste at Christmas to fill some buches I made. They were incredible. I started from scratch using whole almonds and hazelnuts with a deep caramel poured on top. I ended up using a combo of the food processor and vitamix to make mine. If you start like I did, you can put it in a food processor with some hazelnut oil (if you can get it) and process it until it forms a thick paste. Don't look for it to smooth out completely because it will always be a bit grainy. If you are working with paste already, you can add it to buttercream (I put mine in IMBC for the buches) or whipped cream and use it as a filling for a cake. You can add it to creme patissiere and use it to fill choux pastry. You can also use it to fill chocolates and indeed mix it into ganache. Add it while the ganache is still hot and use it to top ice cream.

Chocolate and hazelnut are classically paired together but hazelnut stands on its own quite well. I'm not sure if you're into pastry, but the Paris-Brest is a classic French pastry which utilizes praline paste. You can take your favorite genoise recipe or sponge recipe and soak it in Frangelico before filling it with your hazelnut filling.

Also remember that the easiest preparation is with a large serving spoon directly into the mouth. :)

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