One of my latest macaron creations were these Hazelnut Praline Macarons. I love the combination of hazelnuts with chocolate and I love macarons so this combination was an obvious success. The filling tasted a little like Nutella, yet with a delicious hint of caramelized sugar that comes with pralines.
Chocolate Praline Filling
150 grams hazelnuts, roasted and skins removed
175 grams sugar
60 ml water
1. Preheat oven to 275 degrees Fahrenheit
2. Spread hazelnuts evenly on a baking sheet and roast for 15 minutes, moving them around with a spatula halfway through
3. Cover roasted hazelnuts with a tea towel and let them steam and cool down for 10 minutes. Roll them around in the tea towel and the skins should come off easily--a little bit of skin left on them is fine. Transfer them to a baking sheet lined with silpat.
4. Combine sugar and water in a small saucepan over medium high heat until the sugar dissolves and turns a dark amber color. Watch this carefully because the sugar mixture can go from caramelized to burn in the blink of an eye. If using a candy thermometer, cooked until it reaches around 350 degrees. However, you can easily tell when it's done by the color of the sugar.
5. Pour the cooked sugar over the hazelnuts and let cool.
6. Once cool, break the sugar and hazelnuts into pieces and process in a food processor until finely ground.
7. Make a chocolate ganache by heating up heavy cream and pouring it over milk chocolate pieces--I eyed the amount so I apologize for not having an exact measurement.
8. Mix in some of the praline into the milk chocolate ganache and chill in refrigerator before filling shells.