Hazelnut praline paste from The Art of French Pastry by Jacquy Pfeiffer and Martha Rose Shulman

  • hazelnuts
  • vanilla beans
  • cocoa butter
  • EYB Comments

    Can substitute clarified butter for cocoa butter.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute clarified butter for cocoa butter.

  • TheWayEyeRoll on February 01, 2022

    This was not difficult at all and the result is delicious. I'm trying to save it to make the hazelnut mousseline but I can't help taking a spoonful every now and then. Because I was making the paste I did not worry too much about separating the nuts once they are put onto the baking sheet to cool. I also did not bother with the cocoa butter/clarified butter as the author said that was for protecting the caramelized nuts from humidity and keep them crunchy - not an issue when you are grinding them up right away.

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