p.s. a better hazelnut-white chocolate-praline spread (nº 24)

inspired by Le Pain Quotidien "Brunette", with a date twist

P.S. When I was an exchange student in Paris following the turn of the millenium, a bar in the Marais became my favorite because of the its free bar snack; from a seemingly unlimited supply, pralinés (candied nuts), were portioned out in small Duralex tumblers.

I’d come primed for the indulgence; the bewitching aroma of Manhattan’s Nuts 4 Nuts street carts I’d spent a couple of decades inhaling (with no memory of actually having tasted their caramelized confections) seemed to have infiltrated my hunger-signaling hormones.

And in another form: Have you ever had the “Brunette” praline spread at Le Pain Quotidien? It’s been a while since I last tasted it, but it was always my favorite thing about an LPQ visit: like a hazelnut brittle ground to a richly nutty, caramely, creamy paste, I much preferred it to the chocolate-saturated version (not that I have anything against the likes of Nutella; it’s a matter of the options before me).

I’ll tell you below how I ended up making a seductive version that’s sweetened without cane sugar and gets a “white chocolatey” flavor without a bar of the stuff in sight.

Enjoy, and let me know what you think. Talk to you soon.

Brian

HAZELNUT-WHITE CHOCOLATE-PRALINE SPREAD
(date powder-sweetened)

Use this sweet, decadently flavorful paste to spread on toast, to top ice cream, or to make my focaccia di Recco-inspired Flatbread with White Chocolate Hazelnut Praline Filling.

The vanilla powder, as I note, is optional; if you have it, use it. It will kick the white chocolatey flavor up a notch. If you don’t have it and won’t use it again, don’t bother. But do not attempt to use vanilla extract in its place; adding liquid is just begging the paste to seize.

Yield: 500 grams
Total time: 15 minutes

INGREDIENTS: