Praline Paste

Also known as praliné (prah-lee-NAY).

A ground nut paste generally made from well-roasted, finely-ground hazelnuts or almonds, vanilla and caramelised sugar and used in French patisserie since the 16th century to make pastries and to flavour buttercream, mousse and ice cream. Hazelnut praliné was invented during a chocolate shortage in the 19th century in Turin, Italy, and is known there as gianduja, It is popularly combined with chocolate and used in other confections.