Nuts

Paste

Hazelnut paste is a thick, oil-bound grind of roasted or raw kernels milled until the particles cling into a dense, malleable mass. Roasted pastes carry the toasty perfume that defines gianduja and praline; paler rawer grinds taste quieter and greener. Because hazelnuts are oily, little or no extra fat is needed for the mass to spread, though confectioners may balance with sugar or cocoa for specific formulas. Loosen stiff paste with a spoon of warm water, milk, syrup, or melted chocolate before folding into foams and batters so it does not seize into lumps. Fresh paste smells sweet and nutty; oxidised paste smells of paint and should be discarded. Keep sealed and cold— or frozen in pastry kitchens—especially after roasting, when staling accelerates. Compared with almond marzipan it is more aromatic and less purely sweet; compared with walnut paste it is less tannic. Major tree-nut allergen labelling applies even when the paste disappears into fillings and icings.