Skip to main content

Shop

Hazelnut Praline Paste 500g

$22.00 AUD

Hazelnut Praline Paste 500g

$22.00 AUD

In stock

Hazelnut praline paste is made with 50% medium roasted hazelnuts which have been ground, mixed with sugar and rolled into smooth golden paste. 

Hazelnut Praline is just perfect for mixing with chocolate to create the filling of your moulded pralines and tablets. You can also count on this praline to flavour your ice cream, pastry crèmes, bavarois, mousses and so much more.

This is one of the standard products used at Savour Chocolate and Patisserie School.

 

Related Classes

Passionfruit Mille Feuille Cake

You are bound to love Kirsten’s twist on the classic Mille Feuille! In this cake you will find decadent layers of caramelised puff pastry and passionfruit mousse, sandwiched with a cinnamon shortbread and finished with a simple stencil design.

Class tags: caramel powder, inverted puff pastry

Kirsten Tibballs

21/06/2022

Beginner

43 mins

Yeild 2

4 hours

Triple Praline

A hand-dipped praline with layers of dark, milk and white chocolate hazelnut praline. Triple Praline is beautifully smooth in texture, impressive in appearance and has a long shelf life.

Class tags: chocolate dipped, cut praline, enrobed

Kirsten Tibballs

14/12/2021

Advanced

24 mins

Yeild 210

3 hours

Ashanti

The ultimate chocolate entremet. Chocolate sable topped with a hazelnut praline cream, walnut and ginger caramel and layers of dark chocolate mousse interspersed with milk chocolate cremeux and chocolate sponge cake. Finished with a super shiny chocolate glaze and brushed chocolate flower garnish.

Kirsten Tibballs

02/08/2021

Intermediate

30mins mins

Yeild 2

3 hours

Orange & Cardamom Crunch Chocolate Filling

This recipe combines the fresh flavour of orange with the aromatic addition of cardamom, paired with a hazelnut praline crunch. Perfect for filling the moulded chocolate bar or bon bon of your choice!

Kirsten Tibballs

12/10/2020

Beginner

15 mins

Yeild 40 moulded chocolate bars

30 mins

Golden Macaron Cake

Go for gold with this macaron cake! Italian meringue macaron discs sandwiching a chocolate crunch layer, a whipped caramel, and a golden syrup creme.

Kirsten Tibballs

11/08/2020

Intermediate

27 mins

Yeild 2

1 hour

Roasted Gold Chocolate Ganache

The rich notes of toffee, butter, cream and salt make this filling a golden choice for your moulded chocolates!

Kirsten Tibballs

24/10/2018

Beginner

12 mins

Yeild 80

20 mins

Double Mould Easter Eggs

Learn the tips and tricks for joining filled chocolate moulds to create a three-dimensional shape. In this class Kirsten demonstrates an Easter egg created with a gianduja filling and striking striped design using coloured chocolate, metallic gold powder and coloured cocoa butter. – Egg free, gluten free.

Kirsten Tibballs

24/03/2016

Intermediate

18 mins

Yeild N/A

35 mins

Pear, Chocolate & Tea Infused Entremet

An entremet with a delicious combination of flavours and textures. Layers of hazelnut dacquoise, crumble, chocolate mousse, pear and tea infused crème brulee, almond nougatine discs, praline glaze, finished with sugar and chocolate garnishes.

Kirsten Tibballs

28/07/2016

Advanced

49 mins

Yeild 2 x 180mm entremets

2 hours 30 mins

Crocodile Bars

Create these crocodile textured chocolate bars using Kirsten Tibballs’ signature chocolate mould. You will learn how to prepare your coloured cocoa butter and a technique for spraying chocolate moulds. The milk chocolate bars are filled with dark chocolate ganache and a crunchy hazelnut praline insert. – Egg free, gluten free.

Kirsten Tibballs

10/07/2014

Beginner

28 mins

Yeild 24

1 hour 30 mins

Orange Caramel Entremet

Challenge yourself with this showstopping Orange Caramel Entremet full of complex flavours and textures. You can simplify the recipe by removing some of the elements, however if you can recreate the entire recipe, it’s worth it! Layers of coffee sponge, caramelised puffed rice, feulletine base, caramel cream brulee, orange mousse with a black glaze and orange glaze details, finished with a textured chocolate garnish.

Kirsten Tibballs

27/02/2014

Advanced

60 mins

Yeild 4

2 hours 30 mins

Eve

Recreate Kirsten’s stunning entremet as featured on MasterChef Australia – layers of pistachio dacquoise, crispy almond layer, raspberry jam and chocolate cremeux garnished with chocolate mushrooms, edible pebbles, hazelnuts and raspberries.

Kirsten Tibballs

19/12/2013

Advanced

45 mins

Yeild 1

1 hour 30 mins

Strictly Necessary

These cookies are required for our website to operate and include items such as whether or not to display this pop-up box or your session when logging in to the website. These cookies cannot be disabled.

Performance

We use 3rd party services such as Google Analytics to measure the performance of our website. This helps us tailor the site content to our visitors needs.

Functional

From time to time, we may use cookies to store key pieces of information to make our site easier for you to use. Examples of this are remembering selected form options to speed up future uses of them. These cookies are not necessary for the site to work, but may enhance the browsing experience.

Targeting

We may use advertising services that include tracking beacons to allow us to target our visitors with specific adverts on other platforms such as search or social media. These cookies are not required but may improve the services we offer and promote.

Change Settings

Welcome. You can control how we use cookies and 3rd party services below

Change Settings Accept
Learn how we use cookies