Hazelnut puree is an excellent dietary preparation that's good for your health. It can be easily incorporated into desserts, but it's not limited to them; it's also ideal for adding a touch of distinction to savory dishes and vinaigrettes. Available in health food stores, this product is usually quite expensive . For this reason, we present a simple and inexpensive recipe that you can prepare at home with a food processor or powerful blender.
Ingredients and types of hazelnut puree
One jar of hazelnut puree requires 250 grams of whole hazelnuts . You can use raw hazelnuts with skin, roasted and skinned hazelnuts, or even a combination of both. Your choice will affect the flavor and final color of the puree.
- White pureeIt is made by removing the skins from the hazelnuts after baking. The result is a creamier spread. soft, lighter in color and with a delicate flavor.
- Complete pureeThe skins of the roasted hazelnuts are preserved. The cream acquires a more intense flavor, slightly toasted, and a darker shade.
- 100% hazelnut texture: just hazelnuts, no other ingredients.
- Smoother textureA small amount can be added neutral oil or hazelnut oil to help emulsify, although it is not essential.
How to roast hazelnuts properly
Roasting is a key step because it allows the aromas to develop and helps the hazelnuts release their own oil during grinding. First, the hazelnuts should be roasted in the oven. Arrange them in a single layer on a baking sheet lined with parchment paper to ensure even roasting.
Preheat the oven to 160 degrees Celsius ( 325 degrees Fahrenheit) and bake for about 10 minutes . It's crucial that the hazelnuts don't burn: over-toasting imparts a bitter taste and ruins the result. Check them every few minutes, stir the tray, and stop baking when they begin to brown and release a strong aroma . If the hazelnuts burn, discard them and start again, as the bitter taste will permeate the entire spread.
If you prefer an even more pronounced flavor, you can work with temperatures close to 180-200°C , but shorten the cooking time (between 5 and 10 minutes) and keep a very close eye on the oven. It's also possible to toast the hazelnuts in an air fryer , spreading them in the basket and cooking them for about 8-10 minutes at medium-high heat, stirring halfway through. The goal is always the same: to achieve an even golden brown without burning them.
Peeling the hazelnuts and choosing the flavor
Remove the hazelnuts from the oven and let them cool for a few minutes. If you want to remove the skins, use a clean kitchen towel and rub them together vigorously, but be careful not to break the nuts too much. This method removes most of the skin quickly.
This purée is called white . However, if you prefer a more pronounced flavor , it's best to leave the skin on . This is called whole purée and is perfect for those who enjoy a more intense roasted flavor and a slightly darker cream.
It's perfectly fine if some hazelnuts still have a bit of skin on them, even when you're aiming for a white cream. It's perfectly normal to have small remnants, which barely affect the final texture and actually add some very interesting flavor nuances.
How to grind hazelnuts into a cream
Next, pour the hazelnuts into the blender and blend, stopping the appliance every 30 seconds. It's important to use a powerful food processor or a kitchen machine designed for processing nuts, as the process can take several minutes and generates heat.
After a few seconds of grinding, the hazelnuts will turn into a fine powder . Continue mixing, stopping the machine occasionally to scrape the sides with a spatula, until you obtain a fairly fluid, even oily, paste , thanks to the natural oil of the hazelnut that is released with the heat and friction.
Depending on the machine's power, the process can take between 8 and 15 minutes . First, a grainy mass will form, then a thick paste, and finally, a smooth cream. Only if your food processor can't achieve that consistency can you add a tablespoon of hazelnut oil or a mild vegetable oil to help emulsify.
Once you've reached your desired creamy consistency, stop the machine and let it rest for a few minutes. The cream will thicken slightly as it cools, but it will still be spreadable and perfect for toast, fillings, or sauces.
Sweet variations: pastry cream and hazelnut paste
This ingredient is also used in many sweet pastry preparations and is used to make hazelnut paste. In this case, the same recipe is followed with a very simple modification: after toasting the hazelnuts, a caramel should be made and mixed with the whole hazelnuts.
To do this, prepare a caramel in a pan with sugar (for example, white or brown sugar), stirring gently until it turns a nice golden color. Then add the toasted hazelnuts, mix quickly to coat them well, and spread the nuts on a baking sheet lined with parchment paper and let them cool completely.
The block of caramelized hazelnuts is broken into pieces and blended again in a mixer or food processor until a thick, glossy paste is obtained. This highly aromatic and slightly sweet preparation is the base of hazelnut praline , ideal for filling cakes, chocolates, macarons, or chocolate creams such as "faux hazelnut cocoa cream."
If you prefer a slightly sweet cream, instead of caramel you can add dates , a little brown sugar, maple syrup, or your preferred sweetener while blending. A pinch of sea salt enhances the hazelnut flavor and balances the sweetness. You can also incorporate cocoa powder , carob, spices like cinnamon or ginger, orange zest, or even a little espresso to create very aromatic combinations.
Uses of hazelnut puree in sweet and savory recipes
Hazelnut spread can be used in many ways. It's ideal spread on toast for breakfast or as an afternoon snack, either on its own or combined with banana slices, jam, or fresh fruit. It's also used to make chocolate and hazelnut spread , cake fillings, moist sponge cakes, homemade ice cream, or as a creamy addition to shakes and smoothies.
In savory dishes, hazelnut cream can be used to make sauces and dressings , adding body and a mild, toasted flavor. Simply mix a small amount of the purée with vinegar, olive oil, herbs, and salt to create a unique vinaigrette; it also works beautifully as a base for sauces for roasted vegetables, pasta, whole grains, or Asian-inspired dishes.
In addition, hazelnuts offer many nutritional benefits thanks to their content of healthy fats, vegetable proteins, and minerals, as well as vitamins E, B, A, and C. By preparing the purée at home, you have maximum control over the ingredients, avoid unnecessary refined sugars, and obtain a versatile spread that is suitable for both vegan and gluten-free diets.
With a simple jar of homemade hazelnut puree, you can transform toast, desserts, breakfasts, and savory dishes into more complete, tasty, and nutritious preparations, without relying on expensive industrial products or unhealthy ingredients.