Ingredients Jump to Instructions ↓

  1. Vegetable oil , for coating pan 25 pound(s) shelled and skinned hazelnuts

  2. 1 cup(s) sugar

  3. 1/4 cup(s) water

  4. 1/2 pound(s) milk chocolate , chopped 5 cup(s) heavy cream

Instructions Jump to Ingredients ↑

  1. Make the praline:

  2. Liberally coat a baking pan with vegetable oil, place the hazelnuts on it in a single layer, and set aside. Combine the sugar and water in a saucepan over high heat and cook until the mixture turns amber. Immediately pour the syrup over the hazelnuts, cool completely, and break into small pieces. Transfer pieces to a sealable plastic bag and crush them using a heavy skillet or rolling pin. Transfer to a food processor and process until the mixture is finely ground.

  3. Make the filling:

  4. Place the chocolate in a medium bowl. Bring the cream to a boil, pour it onto the chocolate, and let sit for 30 seconds. Gently stir until smooth, cool slightly, and stir in the praline powder. Store covered and refrigerated for up to 3 weeks. Bring to room temperature to use.


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