A crazy amount of hazelnuts are consumed in my house over Christmas. It’s the thing I use the most in baking over the festive period aside from chocolate. It goes really well with all sorts of flavours.
My family don’t like Christmas cake, so 50% of the time we have chocolate cake and 50% of the time we have profiteroles. I make a praline paste and put it in the fridge. Mixed with cream and mascarpone, it makes a lovely cake and profiterole filling.
