What Can I Make With Hazelnut Praline Paste?Ingredient Questions

Q: I recently bought a container of hazelnut praline paste, but I only needed two tablespoons. I still have most of the 8-ounce can left. I have never used this ingredient before and I'm not a baker, so I don't know what else I can put it in! It's delicious but SO rich on its own. Any ideas?

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Categories: Main, Advice, Baking Ingredients, Ingredient, Ingredient Questions, Questions, Sweets

Posted by Faith Durand

Faith Durand is the executive editor of The Kitchn and the author of Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, and More No-Bake Desserts. She lives in Columbus, Ohio.
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Comments (8)

Make Paris Brest! Or you can make mousses with it, cakes, add it to buttercream, make cookies, plenty of things.

Cut or crumble it into small chunks and mix the pieces into cookie dough or cake batter. Depending on how much of a "not a baker" you are, you can even just knead or moosh the pieces into a log of pre-made cookie dough!

I bet it would be great if you thinned it out with some milk and drizzled it over ice cream or into yogurt.

I've never seen this before. Sounds good. If it's thicker than peanutbutter, I'd throw it in a processor with a little oil and whiz it up to a similar consistency. Then, I'd make a batch of peanutbutter cookies with it.

I've cheated and made rugelach with left over almond past before. Although it wouldn't be traditional - I can imagine it would taste amazing with your hazelnut praline paste!

http://www.seriouseats.com/recipes/2011/12/jason-weiners-rugelach-chocolate-walnut-raisin-apricot-cookie-recipe.html

martha stewarts hazelnut crepe cake. looks intimidating but isn't and is oh so delish!

Mix it in with an undersweetened buttercream to frost a cake in deliciousness.
Use it to make hazlenut milkshakes.
As someone else said, mix it into cookie dough, use it like peanut butter.
Make pudding with it?

I have made "peanut" butter cookies using praline paste. The stuff I get here comes from France and is a very smooth and extremely thick with hazelnut oil floating on top of a 5kg bucket so maybe it's different than the "crumbly" kind but I found that you have to darn near omit any sugar the real receipe calls for and it doesn't hurt to cut back on the butter in the receipe either. I've been making these for over 15 years now and the paste makes a tender cookie with a "caramel" taste. Also use it to make icing to frost a chocolate cake. Any more ideas out there?