Crunchy Chocolate Hazelnut Praline

Why Make Crunchy Chocolate Hazelnut Praline at Home?

Creating your own Crunchy Chocolate Hazelnut Praline at home not only allows you to enjoy a delicious treat but also gives you the flexibility to use high-quality ingredients and customize the texture to your liking. This versatile praline can be used as an insert for cakes, enjoyed on its own, or even spread on toast. Inspired by classic French confections and reminiscent of Paul's craquelin cake with its delightful crunchy layer, this recipe brings a gourmet touch to your kitchen. Whether you're a beginner or an experienced baker, this guide will provide expert tips to help you achieve perfect results.

Ingredients You'll Need

For the Hazelnut Praline:

• 300g Roasted Hazelnuts
• 250g Sugar
• 5g Vanilla Extract
• 1.5g Salt

For the Crunchy Chocolate Layer:

• 160g Hazelnut Praline (from the above preparation)
• 50g Milk Chocolate (melted)
• 15g Unsalted Butter (melted)
• 60g Dry Crispy Crepes (Feuilletine Flakes) or Corn Flakes

Essential Tools

• Oven
• Heavy-Bottom Saucepan
• Silicone Baking Mat or Parchment Paper
• Baking Tray
• Dish Cloth
• Food Processor
• Microwave or Double Boiler
• Rolling Pin
• Parchment Paper
• Sharp Knife

Step-by-Step Instructions

1. Roast the Hazelnuts

Tip: Roasting enhances the natural flavor of the hazelnuts.

• Preheat the Oven: Set your oven to 180°C (356°F).

• Roast the Nuts: Spread 300g of hazelnuts evenly on a baking tray. Roast for 12 minutes.

• Remove the Skins: Immediately after roasting, place the hazelnuts in a dish cloth. Rub them together to remove the skins.

  Expert Insight: Removing the skins prevents bitterness and gives a smoother praline texture.

2. Prepare the Caramel

• Melt the Sugar: In a heavy-bottom saucepan over medium heat, add 250g of sugar, 5g of vanilla extract, and 1.5g of salt. Allow the sugar to melt without stirring until it reaches a golden caramel color.

  Technical Note: Avoid stirring to prevent crystallization. You can gently swirl the pan if needed.

3. Combine Hazelnuts and Caramel

• Mix Together: Once the sugar has melted into a caramel, carefully add the roasted hazelnuts.

• Coat the Nuts: Stir quickly to ensure all hazelnuts are evenly coated with caramel.

  Safety Tip: Caramel is extremely hot. Use a long-handled spoon and be cautious to avoid burns.

4. Cool the Praline Base

• Transfer to Baking Mat: Pour the caramel-coated hazelnuts onto a baking tray lined with a silicone mat or parchment paper.
• Let it Cool: Allow the mixture to cool completely until it hardens.

5. Make the Hazelnut Praline Paste

• Break into Pieces: Once cooled, break the hardened hazelnut caramel into smaller pieces suitable for your food processor.

• Blitz Until Smooth: Place the pieces into a food processor. Blitz until you achieve a creamy, smooth praline paste.

  Expert Tip: This may take several minutes. First, it will become powdery, then pasty, and finally smooth as the oils are released.

6. Prepare the Crunchy Chocolate Mixture

• Melt the Chocolate and Butter: In a microwave-safe bowl, combine 50g of milk chocolate and 15g of unsalted butter. Melt in the microwave in 20-second intervals, stirring in between to prevent burning.

  Alternative Method: Use a double boiler to gently melt the chocolate and butter if you prefer.

• Combine with Praline: In a mixing bowl, combine 160g of your hazelnut praline paste with the melted chocolate and butter mixture. Stir until fully incorporated.

7. Add the Crunch

• Fold in the Flakes: Gently fold in 60g of feuilletine flakes or corn flakes until evenly distributed.

  Ingredient Note: Feuilletine flakes provide an authentic French pastry crunch, but corn flakes are a great alternative that's readily available.

8. Shape and Set the Praline

• Shape the Mixture: Transfer the mixture onto a sheet of parchment paper. Cover with another sheet.

• Roll It Out: Using a rolling pin, roll the mixture to your desired thickness, typically about 1/4 inch.

  Tip: Rolling between parchment paper prevents sticking and ensures an even thickness.

• Freeze to Set: Place the rolled praline in the freezer for about 30 minutes to set.

9. Cut into Desired Shapes

• Remove and Cut: Once set, remove the praline from the freezer. Using a sharp knife, cut it into shapes suitable for your intended use—whether that's inserts for cakes, bars for snacking, or squares for spreading.

  Presentation Idea: Use cookie cutters for fun shapes if serving on its own.

10. Enjoy or Store

• Ready to Use: Your crunchy chocolate hazelnut praline is now ready to be used as a cake insert, enjoyed as a snack, or spread on your favorite bread.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to two weeks.

Helpful Tips

• Feuilletine Flakes vs. Corn Flakes: Feuilletine flakes offer an authentic crispy texture found in French pastries. If you can't find them, corn flakes are a convenient and effective substitute.
• Preventing Burnt Chocolate: Always melt chocolate in short intervals in the microwave or use a double boiler to avoid burning.
• Consistency Matters: If your praline paste seems too thick, you can add a small amount of neutral oil to achieve a smoother consistency.
• Versatility: This praline can be layered in cakes, used as a base for tarts, or even mixed into ice cream.
• Scaling the Recipe: Feel free to halve or double the ingredients depending on your needs.

Process Summary

Making Crunchy Chocolate Hazelnut Praline at home involves roasting hazelnuts, creating a smooth praline paste, and combining it with melted chocolate, butter, and crispy flakes for that irresistible crunch. The mixture is then rolled out, set, and cut into shapes suitable for various uses. Each step enhances the flavors and textures, resulting in a versatile confection that's both delightful on its own and as part of other desserts.

Enjoy your homemade crunchy chocolate hazelnut praline, and don't hesitate to experiment with different uses and presentations!