Hazelnut praline and praline mousse

The hazelnuts are roasted for 3-4 minutes at 200°C, until they become golden and release their characteristic aroma. It is important to watch them closely, as the baking time may vary slightly depending on the oven. Once the hazelnuts are roasted, we take them out of the oven and immediately place them in a clean towel. This step is essential to facilitate the removal of the shells. By rubbing the hazelnuts in the towel, the skin comes off much easier, leaving us with the delicious and crunchy core we desire.

After we have cleaned the hazelnuts, we turn our attention to the sugar. In a non-stick saucepan, we add the sugar and place it over medium heat, stirring constantly to avoid burning. The caramelization of sugar is a fascinating process; initially, it will melt, forming a liquid mass, and then it will take on a golden hue. It is important not to leave it unattended, as it can quickly turn from beautiful caramel to burnt caramel, with a bitter taste.

When the sugar has reached a deep golden color, it is time to add the roasted hazelnuts. Each hazelnut will be evenly coated with the warm caramel, and the sweet aroma will perfectly intertwine with its salty flavor. We carefully mix, ensuring that each hazelnut is well wrapped in caramel, then pour the mixture onto a baking tray lined with parchment paper, leveling it slightly with a spatula to achieve an even layer.

We let the caramelized hazelnuts cool completely. As they cool, the caramel will harden, giving them a crunchy texture. When they are completely cooled, we can break or cut the pieces into desired sizes. These caramelized hazelnuts are ideal as a snack, but they can also be used to decorate cakes or desserts, adding a touch of flavor and an attractive appearance.

Served as is or in combinations with other ingredients, the caramelized hazelnuts will surely be appreciated by everyone who tastes them. Don't forget to save some to share with friends or family, as they have a magical way of bringing people together around the table. Now, enjoy every bite and let yourself be carried away by the aromatic flavors!

 Ingredients: 135 g hazelnuts, 90 g sugar. For praline mousse: 350 g liquid cream + 2-3 tablespoons powdered sugar, 7 g gelatin, 180 g hazelnut praline, 15 g rum.