{"id":3305,"date":"2024-12-18T11:24:06","date_gmt":"2024-12-18T11:24:06","guid":{"rendered":"https:\/\/new.baixas.es\/hazelnut-praline-nougat-a-gourmet-recipe-from-pastry-baixas\/"},"modified":"2026-09-10T11:15:51","modified_gmt":"2026-09-10T11:15:51","slug":"hazelnut-praline-nougat-a-gourmet-recipe-from-pastry-baixas","status":"publish","type":"post","link":"https:\/\/new.baixas.es\/en\/hazelnut-praline-nougat-a-gourmet-recipe-from-pastry-baixas\/","title":{"rendered":"Hazelnut Praline Nougat: a gourmet recipe from Pastry Baixas"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/new.baixas.es\/nadal-a-baixas\/torro-de-praline-davellana-420gr-aprox\/\"><strong>Hazelnut praline nougat<\/strong><\/a> is a <strong>classic and elegant delicacy<\/strong> that combines the creaminess of almond and hazelnut paste with a crunchy texture. From <a href=\"https:\/\/new.baixas.es\/en\/\"><strong>Pastisseria Baixas <\/strong><\/a>, with its long tradition in making high-quality artisanal sweets, we present a professional recipe that you can adapt to make at home. <\/p>\n\n<p class=\"wp-block-paragraph\">Follow the steps we propose and prepare this exquisite nougat to surprise during these Christmas holidays with a touch of excellence and sophistication.<\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Receta de turr\u00f3n de avellanas y almendras | Baixas Barcelona\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/bgTvcZpCjag?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients for Hazelnut Praline Nougat<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>For three bars of approximately 350 g:<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li><strong>Baixas Pink Pasta<\/strong> : 725 g<\/li>\n\n\n\n<li><strong>Cocoa butter<\/strong> : 80 g<\/li>\n\n\n\n<li><strong>Roasted almond or hazelnut kernels<\/strong> : 250 g<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Making the Pink Pasta Baixas<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\">The <strong>Pasta Rosa Baixas <\/strong>is the essential base for nougat. To prepare it, you will need: <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients:<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Roasted Marcona almond powder: 1,050 g<\/li>\n\n\n\n<li>Roasted hazelnut powder: 600 g<\/li>\n\n\n\n<li>Sugar: 1,300g<\/li>\n\n\n\n<li>Cocoa butter: 100 g<\/li>\n\n\n\n<li>26% milk powder: 400 g<\/li>\n\n\n\n<li>Salt: 3.5 g<\/li>\n\n\n\n<li>Liquid vanilla: 7.5 g<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Process:<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li><strong>Toast the almonds and hazelnuts <\/strong>: Make sure they are well browned to enhance the flavor.<\/li>\n\n\n\n<li><strong>Grind the almonds and hazelnuts<\/strong> : Pass them through the grinder three times to achieve a very fine texture.<\/li>\n\n\n\n<li><strong>Add the dry ingredients<\/strong> : Mix the sugar, powdered milk, salt and vanilla with the almond and hazelnut powder.<\/li>\n\n\n\n<li><strong>Refine again<\/strong> : Pass the mixture through the refiner twice more and then add the cocoa butter melted at 37\u00b0C.<\/li>\n\n\n\n<li><strong>Final refining <\/strong>: Pass the mixture through the refiner one last time to obtain a completely homogeneous texture.<\/li>\n<\/ol>\n\n<h2 class=\"wp-block-heading\"><strong>Preparation of Hazelnut Praline Nougat<\/strong><\/h2>\n\n<ol class=\"wp-block-list\">\n<li><strong>Weigh the Pink Pasta<\/strong> : Measure the 725 g needed for this recipe.<\/li>\n\n\n\n<li><strong>Tempering the Pink Paste<\/strong> : Heat the mixture to 27\u00b0C to ensure good crystallization.<\/li>\n\n\n\n<li><strong>Add the almond or hazelnut kernels<\/strong> : Gently incorporate the 250 g of kernels into the dough.<\/li>\n\n\n\n<li><strong>Molding <\/strong>: Pour the mixture into plastic molds or a nougat tray lined with parchment paper.<\/li>\n\n\n\n<li><strong>Crystallize <\/strong>: Let sit overnight until the mixture has completely hardened.<\/li>\n\n\n\n<li><strong>Cut and decorate <\/strong>: Once the nougat is firm, cut it into bars and decorate them by coating them with Pasta Rosa and adding toasted hazelnuts on top for a perfect finish.<\/li>\n<\/ol>\n\n<h2 class=\"wp-block-heading\"><strong>Enjoy an artisanal creation<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\">The <a href=\"https:\/\/new.baixas.es\/nadal-a-baixas\/torro-de-praline-davellana-420gr-aprox\/\"><strong>hazelnut praline nougat<\/strong><\/a> is more than a sweet; it is a sample of the art and tradition of the<strong> Baixas Confectionery<\/strong> . With this recipe, you can recreate a nougat that stands out for its <strong>superior quality and exquisite flavor<\/strong> . Perfect for special celebrations or as a gift, this nougat is an expression of the elegance and excellence that characterize our confectionery.  <\/p>\n\n<p class=\"wp-block-paragraph\">We are waiting for you at Baixas , the <a href=\"https:\/\/new.baixas.es\/en\/pastry-barcelona\/\">pastry shop in Barcelona<\/a> !<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hazelnut praline nougat is a classic and elegant delicacy that combines the creaminess of almond and hazelnut paste with a crunchy texture. From Pastisseria Baixas , with its long tradition in making high-quality artisanal sweets, we present a professional recipe that you can adapt to make at home. Follow the steps we propose and prepare [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3210,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[479],"tags":[],"class_list":["post-3305","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"acf":{"image":null,"schema_json":""},"_links":{"self":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/comments?post=3305"}],"version-history":[{"count":1,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3305\/revisions"}],"predecessor-version":[{"id":3419,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3305\/revisions\/3419"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/media\/3210"}],"wp:attachment":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/media?parent=3305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/categories?post=3305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/tags?post=3305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}