Praliné paste

Praliné paste refers to a preparation made by grinding caramelised almonds or hazelnuts with sugar until the nuts release their oils. A classic formula pairs roughly equal parts sugar and roasted nuts coated in caramel before milling. The resulting fine, fragrant paste fills chocolate bonbons and flavours creams, ice creams and pastries such as the Paris-Brest, where it supplies the defining nutty note that carries the whole dessert.