Nicolas Bernardé’s French Praliné Paste

Here's the recipe video:

https://www.youtube.com/watch?v=Rmp4wKFDOlo

1.  For extra depth of flavor, you can roast the Hazelnuts (3 ¼ Cups or 550 g) at 320 °F / 160 °C for 5 minutes before starting, though this step is optional

2.  In a saucepan, heat the Water (½ Cup or 100 g) and the Sugar (1 ½ Cup or 330 g) on on high heat until boiling

3. Add the Glucose syrup (⅓ Cup or 100 g) (or corn syrup) to ensure a smoother texture

4. When the syrup starts bubbling, add the Hazelnuts (3 ¼ Cups or 550 g) and stir constantly over medium heat

5. The mixture will turn white before caramelizing—lower the heat at this point

6. Keep stirring and cook until the temperature reaches 360 °F / 180 °C

7. Spread the caramelized the Hazelnuts (3 ¼ Cups or 550 g) onto a silicone mat and let them cool completely until hard

8. Break the mass into pieces and process them in a powerful food processor

9. Initially, the Hazelnuts (3 ¼ Cups or 550 g) will turn into a crumbly powder called pralin, which is excellent for decorating desserts

10. Keep blending, and the natural oils will eventually transform the mixture into a smooth paste: this is praliné

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