Description
Combining hazelnuts and sugar to create a stable emulsion.
Technical
Hazelnut praline is made by combining hazelnuts and sugar, with an emulsifier like lecithin or gum arabic. The emulsifier allows the hazelnuts and sugar to mix, creating a stable emulsion.
Culinary Significance
Hazelnut praline is a popular ingredient in Italian desserts and pastries.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
165°C optimal
150°C to 180°C range
Temperature range for caramelization of sugar
Time
20 minutes
10 minutes – 30 minutes
Equipment
SaucepanCandy thermometerWooden spoonBaking sheet