Maple Praline Tuile Stack with Hazelnut Praline

Spread hazelnuts on a rimmed baking sheet. Toast in a 170°C oven for 10-12 minutes, until deeply golden and the skins blister slightly. Transfer to a clean kitchen towel and vigorously rub to remove loose skins. Let cool completely.

Combine white sugar and 20ml water in a heavy saucepan. Cook over medium heat without stirring until the syrup turns a rich amber caramel, about 8-10 minutes. Remove from heat immediately when amber — it goes from perfect to burnt fast.

Stir in the toasted hazelnuts and butter until fully coated. Pour onto a silicone mat or parchment-lined baking sheet. Work quickly — sprinkle the pinch of salt over while still molten. Let cool at room temperature until completely hardened, about 20 minutes.

Break the caramelized hazelnut slab into pieces and transfer to a food processor. Process for 3-4 minutes, scraping down sides often, until you have a smooth, flowing paste. The natural oils will release and transform it into silky praline. Set aside.

In a stand mixer fitted with the paddle, beat 90g softened butter with brown sugar on medium speed for 3 minutes until light and fluffy.

Add maple syrup and vanilla extract; mix until incorporated. Add eggs one at a time, beating 30 seconds after each addition.

Fold in all-purpose flour and salt with a spatula until just combined — do not overmix or gluten will make tuiles tough.

Cover bowl with plastic wrap and refrigerate tuile batter for at least 30 minutes. Chilled batter spreads thinner and bakes more evenly.

Preheat oven to 180°C. Line two baking sheets with silicone mats.

Drop 1-tablespoon portions of chilled batter onto prepared sheets, spacing at least 8cm apart — they spread significantly.

Use an offset spatula to spread each portion into a thin, even circle approximately 12cm in diameter.

Bake at 180°C for 8-10 minutes, until the edges turn golden amber and the centers are set but still slightly soft. Watch closely — tuiles go from pale to burnt quickly.

Cool on baking sheets for exactly 2 minutes — tuiles must be pliable when shaping. Working one at a time, drape each warm tuile over a rolling pin or wine bottle to create a curved shell. Let cool and crisp on the form for 5 minutes, then transfer to a wire rack.

Spoon 2 teaspoons of hazelnut praline into the curved hollow of each cooled tuile shell.

Place a second tuile on top, pressing gently to create a layered stack with praline sealed in the middle. Repeat for remaining stacks — you should have 8 tuiles total for 4 stacks of 2.

Serve within 30 minutes of assembly for optimal contrast between shattering tuile and flowing praline. (If needed, briefly warm stacks at 150°C for 2 minutes to re-soften the praline before serving.)