Infiniment Hazelnut Praline Macaron
Pierre Hermé
A macaron that captures the intensely fragrant, silky flavor of roasted Piedmont hazelnuts, featuring a homemade hazelnut praline, feuilletine praline squares, and hazelnut praline cream.
Infiniment Hazelnut Praline Macaron
Pierre HerméA macaron that captures the intensely fragrant, silky flavor of roasted Piedmont hazelnuts, featuring a homemade hazelnut praline, feuilletine praline squares, and hazelnut praline cream.
Chef's Tips
Use high-quality Piedmont hazelnuts for best flavor.
Allow the macarons to mature 24 hours in the fridge before serving for optimal texture.
Tools Used
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Ingredients
Roasted and Crushed Hazelnuts
Homemade Hazelnut Praline
Hazelnut Praline Feuilletine Squares
Hazelnut Praline Cream
Hazelnut Praline Macaron Shells
Finishing
Instructions
Two Days Before
- 1
Roast 270g of hazelnuts at 170°C for 15 minutes, peel, and crush them.
- 2
Reserve 20g; keep the remaining 250g warm.
- 3
Prepare the homemade hazelnut praline by cooking water, sugar, and vanilla to 121°C, adding hazelnuts, caramelizing, and blending into a textured paste.
- 4
Prepare the hazelnut feuilletine squares by melting chocolate, mixing with praline, hazelnut paste, butter, crushed hazelnuts, and Gavottes, then setting and freezing.
Macaron Shells
- 1
Sift icing sugar with almond and hazelnut powder, then add 55g egg whites without mixing.
- 2
Boil water and sugar to 118°C; simultaneously whip the remaining 55g egg whites.
- 3
Pour cooked syrup over whipped whites to form Italian meringue, cool to 50°C.
- 4
Combine meringue with dry ingredients, fold until shiny, and pipe into 3.5 cm rounds on parchment-lined trays.
- 5
Sprinkle sliced hazelnuts, tap trays, and rest macarons for 30 minutes.
Praline Cream
- 1
Melt cocoa butter; blend with hazelnut pralines to create a cream.
- 2
Refrigerate overnight.
- 3
Next day, beat butter and gradually add praline cream.
Assembly
- 1
Bake macaron shells at 180°C for 12 minutes, opening the oven door briefly twice.
- 2
Cool, then pair shells.
- 3
Pipe praline cream onto one shell, insert a frozen feuilletine square, and top with another shell.
- 4
Refrigerate macarons 24 hours; bring to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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