Home made Nutella
With homemade hazelnut Praline and Gianduja
Hello foodies,
today I'm sharing a chocolate recipe that delights young and old: a home made chocolate and hazelnut spread! An absolute winner, perfect for bread, crêpes, pancakes and, of course, eating straight off the spoon.
This recipe yields 650 to 700 g of spread. I filled it into three small jars of 200 g each and the rest into a small jar, which was eaten up immediately!
And the best part: along the way you'll learn how to make dry caramel, Praline and Gianduja. You can use these basics for many other desserts and chocolates.
There's also a short video of the recipe. Let's get started!
The recipe in the video
0:20 min
Ingredients
Roasted hazelnuts
praline
Step by step
Roast the hazelnuts
Roast the hazelnuts
First, roast the hazelnuts, as this releases even more liquid aroma. Preheat the oven to 170 °C.
Spread 270 g hazelnuts on a perforated baking sheet lined with a perforated baking mat and roast them for 20 to 25 minutes. The holes allow the heat to circulate better, so the nuts roast more evenly.
Aluminium perforated baking sheet 40 x 30 cm
Perforated baking mat
Cool and peel
Let the nuts cool for at least 20 minutes. If they still crackle, that is completely normal. Tip: you can also roast the nuts the day before, so you don't have to wait.
Take the cooled nuts between your hands and rub them together, which loosens the skin very easily. It doesn't matter if a little skin remains, but remove as much as you can. You can also rub the nuts in a cloth, though I prefer the hand method.
praline
Dry caramel
Now comes the dry caramel. Don't worry, it's much easier than you think!
Cover the bottom of a pot with a thin layer of sugar, just a few millimetres. Heat the sugar. As soon as it begins to melt, add a small amount of sugar on top and wait until that has melted too. Continue this way until all 120 g of sugar have melted.
Browning and pouring the caramel
Very important: never stir the sugar during the process, neither with the dough scraper nor with anything else, otherwise it will crystallise.
To stop the caramel from browning too quickly, I lift the pot off the heat now and then or take it off briefly. This way the sugar melts evenly without burning.
Once the caramel is a nice golden brown, pour it onto a silicone mat and let it cool.
Silicone mat - 40 x 30 cm
Crushing the caramel
Break the cooled caramel into pieces. Use a small rolling pin for this, not your hands: I've cut myself before!
Put the caramel pieces together with 120 g of roasted hazelnuts into a blender or food processor.
Rolling pin 25 cm
Mixing the praline
Add 2 g of salt, whether before or after mixing. For small amounts like these, I always use my spoon scale.
Now mix everything: the praline first becomes grainy, then sandy, and finally liquid. That's when your praline is ready, as in the third photo. If your machine gets too hot, simply take a few breaks.
Pour the praline into a bowl. By the way, you can also use it for many other baked goods or as a praline filling. No time? The shop also sells ready-made praline such as the hazelnut filling, the almond filling or the pistachio praline paste.
Digital measuring spoon
Hazelnut filling 200 g
Almond filling, 200 g
Pistachio praline paste 200g
Gianduja
Hazelnut paste
You don't need to clean the mixer, it doesn't matter if some praline stays in it.
Put the remaining 150 g of roasted hazelnuts and 150 g of icing sugar in the mixer and blend everything into a hazelnut paste until it is homogeneous and fairly smooth.
Mixing the gianduja
Melt 200 g Milk chocolate in the microwave for 1 minute at 600 watts. I particularly like using Callebaut: the Belgian chocolate melts quickly and is ideal for baking.
Add the melted chocolate to the hazelnut paste and mix again. Your gianduja is ready! It is also wonderful for chocolate or desserts.
Milch Schokolade 33,6% 400g - Callebaut
Aufstrich fertigstellen
Praline, Kakao und Milchpulver
Now you just combine everything. Add the praline, 20 g Cocoa powder unsweetened and 25 g Whole milk powder to the Gianduja in the mixer.
The milk powder keeps the spread shelf-stable and stops it from getting too moist. Careful: you cannot replace it with milk!
Cocoa powder unsweetened, 250 g
Whole milk powder
Kokosöl dazugeben
As the final ingredient, melt 10 g coconut oil in the microwave for 1 minute at 600 watts. I think it gives the spread a subtle note.
Add the coconut oil and mix everything until smooth. The spread is liquid now, that is normal! Thanks to the chocolate and coconut oil, it will set after a few hours in the fridge.
In Gläser abfüllen
Fill the spread into jars. I filled three small jars with 200 g each and the rest into one small jar.
Sealed shut, your homemade chocolate spread makes a perfect little gift from the kitchen.
Chocolate spread
Ingredients
Toasted hazelnuts
Praline
Gianduja
To finish
Method
- Hazelnuts: Toast 270 g hazelnuts at 170 °C for 20 to 25 min., let cool for at least 20 min., rub off the skins.
- Caramel: Melt 120 g sugar gradually in a dry pan, never stir, pour into a golden caramel onto a silicone mat, let cool.
- Praline: Break the caramel, blend with 120 g hazelnuts and 2 g salt until it becomes liquid.
- Gianduja: Blend 150 g hazelnuts with 150 g icing sugar to a smooth paste, then blend in 200 g melted milk chocolate.
- Spread: Add the praline, 20 g cocoa powder and 25 g whole milk powder, mix in 10 g melted coconut oil, fill into jars.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery: exactly the sizes this recipe has been tested with.
Ingredients
Hazelnut filling 200 g
Almond filling, 200 g
Pistachio praline paste 200g
Milk chocolate 33,6% 400g - Callebaut
Cocoa powder unsweetened, 250 g
Whole milk powder
Accessories
Perforated aluminium baking sheet 40 x 30 cm
Perforated baking mat
Silicone mat 40 x 30 cm
Rolling pin 25 cm
Digital measuring spoon scale
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it works every time
Praline and Gianduja only become liquid after mixing for a while. Never add any liquid. If the mixer gets hot, let it cool down briefly and then keep mixing until the mixture is creamy.
For dry caramel, never stir, or the sugar will crystallise. Instead, lift the pot off the hob from time to time, so the sugar melts evenly and does not burn.
You can also make the spread with almonds. If the almonds cannot be peeled after roasting, you can use them with their skins: the praline will then be a little more robust in flavour, but still tastes very good.
Frequently asked questions
Yes, that is quite possible. Then add a little more coconut oil so the spread stays nice and creamy.
Store it at room temperature rather than in the fridge, and next time feel free to add a little more coconut oil. This keeps it soft and spreadable.
Usually it simply has not been mixed long enough, or the nuts were not roasted properly. Keep mixing and take breaks when the appliance gets hot: eventually the praline will become liquid. A powerful blender or a food processor helps.
Print recipe
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Comments
Question de Marion
By: Marion D. On 2021-11-26Bonjour,
Est-il possible de faire cette recette avec du chocolat plus foncé? Il y a-t-il des adaptations à faire?
Merci pour toutes vos délicieuses recettes.
Replied by: Karin On 2021-11-26
Réponse à Oui
By: Karin On 2021-05-14vous pouvez faire le test en rajoutant sans autre un peu d'huile de coco ;)
Bonne pâtisserie et belle journée
Question de Karin
By: Karin B. On 2021-05-12Bonjour.
Ma pâte à tartiner durcit à force qu'on la mange (moins il y en a plus elle durcit), malgré que je ne la garde pas du tout au frigo. J'aime bien quand elle est ni liquide ni ferme. Savez-vous ce que je pourrais faire pour qu'elle reste à la bonne texture? Rajouter plus d'huile de coco?
Question de Marie-France
By: Marie-France F. On 2020-10-05Bonjour,
Pouvez-vous me donner le modèle de votre Blender Kenwood ?
Merci beaucoup :)
Replied by: Karin On 2020-10-07
Réponse
By: Karin On 2019-11-18Alors en effet votre mixer ne doit pas être assez puissant et cela prend plus de temps. Surtout ne rajoutez pas de liquide. Arrêter un moment le mixer, laissez le refroidir, puis remixez à nouveau jusqu'à ce que le mélange se liquéfie. Et vous n'êtes pas obligé d'émonder les amandes... Cela fera un praliné un peu plus amer mais c'est bon aussi. Belle journée. Karin
Question de Estelle
By: Estelle S. On 2019-11-17J'ai bel et bien torréfié mes amandes sauf que l'émondage était impossible, après recherche, pour émonder les amandes, il faut les tremper dans de l'eau bouillante, j'ai donc racheter des amandes et ai procédé de cette manière et torréfié ensuite. J'ai mixé bien longtemps mais le mixeur ne devait pas être assez puissant... Une fois terminé, la pâte étant trop sèche, j'ai rajouté du lait pour avoir un résultat plus ou moins convenable mais le goût ne nous a pas plu. J'ai fini par rajouter des oeufs et de la farine et l'ai mis 30 minutes au four, une tuerie :P
Réponse à Estelle
By: Karin On 2019-11-16Vous n'avez simplement pas mixé assez longtemps votre praliné et votre gianduja. :o)
Le praliné s'obtient en mixant assez longtemps et se liquéfie.
J'ai fait cette recette des dizaines de fois et vraiment si vous mixez assez longuement, vous verrez le praliné se liquéfier et votre texture sera parfaite. :o)
Avez-vous bien torréfié vos amandes ou noisette? Donc chauffé à 150°C durant 15 bonnes minutes? Car si vous avez esquivé cette étape cela peut également être une autre réponse. :o)
Belle soirée.
Salutations.
Karin
Réponse à Estelle
By: Cakelicious-Team On 2019-11-16Nous vous remercions de votre message.
Pour la recette, nous utilisons du chocolat au lait. Le meilleur reste de prendre du chocolat professionel et non en plaque, car la qualité sera meilleur avec du bon chocolat.
N'hésitez pas à nous recontacter pour toutes autres questions.
Nous vous souhaitons un excellent weekend.
Cakelicious Team
Réponse à Marine
By: Cakelicious-Team On 2019-10-26Nous vous remercions de votre message :)
Nous utilisons des blender de la marques Kenwood mais le Kitchenaid fonctionnera également très bien.
N'hésitez pas à nous recontacter pour toutes autres questions.
Un excellent weekend
Cakelicious Team
Réponse
By: Cakelicious-Team On 2018-09-13Merci Julie pour le super commentaire!
Pour répondre à ta question... C'est deux techniques différentes mais qui fonctionnent bien les deux.
Je préfère faire mon sucre à côté par gain de temps. Le praliné fait à ma façon sera plus croustillant et un poil plus granuleux que la façon Paris-Brest. Donc à toi de choisir ce que tu préfères. :o)
Belle journée.
Karin
Réponse à Justine
By: Cakelicious-Team On 2018-08-22Merci pour votre retour! C'est sûre que votre poignet à dû en prendre un coup et votre bamix aussi! lol
Essayez avec le robot la prochaine fois, ça sera un peu plus relax! :o)
Profitez bien de la pâte à tartiner! Nous on a déjà tout fini! Hihi
Karin