Piedmont hazelnut paste is an ingredient in its own right: 100% hazelnut, no added sugar, no palm oil. It is not to be confused with a sweetened spread, and its culinary use goes far beyond breakfast.
Hazelnut paste and spread: what's the difference?
What each product really contains
The confusion between the two is common, but their composition clearly distinguishes them. A 100% hazelnut paste contains only one ingredient: hazelnuts ground until a smooth and homogeneous texture is obtained. No added sugar, no added oil, no emulsifier. The 100% Piedmont hazelnut paste in 1 kg format https://www.lucangeli.co/products/puree-de-noisette-100-piemont-1kg is a direct example of this: the ingredient list consists of a single word.
A sweetened spread, on the other hand, combines hazelnuts, sugar, vegetable oil, and sometimes cocoa or milk. It is designed to be eaten as is, on bread or as a topping. The Piedmont hazelnut spread https://www.lucangeli.co/products/pate-a-tartiner-noisettes-piemont-gourmandise meets this purpose: a soft texture, balanced taste, ready to use.
100% hazelnut paste vs. sweetened spread: key differences
1. Composition: paste = hazelnuts only / spread = hazelnuts, sugar, oil, optional cocoa
2. Texture: paste = dense, slightly grainy / spread = soft, creamy
3. Main use: paste = pastry, cooking, recipe base / spread = toast, topping, direct dessert
4. Added sugar: paste = no / spread = yes
5. Common format: paste = 1 kg (professional and individual) / spread = 200 to 400 g
6. Shelf life after opening: paste = 2 to 3 months at room temperature / spread = 1 to 2 months
Which one to choose depending on your use?
If you are preparing a ganache, pastry cream, ice cream, or sauce, 100% paste is essential: it incorporates without altering the sweet-savory balance of your recipe. If you are looking for something to spread directly on a slice of brioche or to include in a gift box, the Piedmont cocoa hazelnut version https://www.lucangeli.co/products/pate-a-tartiner-cacao-noisettes-piemont or the box of five spreads https://www.lucangeli.co/products/coffret-pates-a-tartiner-noisette-pistache-amande-cacao are more suitable.
Piedmont IGP hazelnut: why origin matters
The Tonda Gentile delle Langhe, the only authorized variety
Piedmont hazelnut has benefited from the IGP — Indicazione Geografica Protetta — since 1993. This European protection strictly regulates the production area (the Langhe and Monferrato, in Piedmont) and the variety used: the Tonda Gentile delle Langhe, and only it. This round hazelnut, with thin skin and a pronounced taste, is recognized as the global benchmark for quality pastry and confectionery.
A paste made from Turkish or Spanish hazelnuts does not have the same aromatic profile. The Tonda Gentile delle Langhe develops more intense roasted notes and a finer texture after grinding. This explains why professional pastry chefs prefer it, and why the 1 kg format is the standard in laboratories. For restaurateurs and artisans who wish to source quality nut pastes, the professionals section https://www.lucangeli.co/pages/professionnels allows direct ordering.
How to read a label
Three points to check before buying a hazelnut paste:
1. The ingredient list should contain only one item: hazelnuts (or nocciole in Italian).
2. The mention Piedmont IGP or Tonda Gentile delle Langhe guarantees the origin.
3. The absence of added palm oil or sunflower oil confirms that it is a pure paste and not an extended paste.
For comparison, 100% pistachio paste https://www.lucangeli.co/products/puree-de-pistache-100-1kg and 100% almond paste https://www.lucangeli.co/products/puree-amande-100-1kg follow the same principle: a single ingredient, a single origin, a texture obtained by cold grinding.
Uses of hazelnut paste in cooking
In pastry and desserts
This is the most well-known use. Piedmont hazelnut paste is incorporated into a ganache for a tart, into a mousseline cream, into artisanal ice cream, or into cake batter. It advantageously replaces artificial hazelnut flavors: the taste is direct, without artifice. For a dessert, a tablespoon is enough to flavor 500 g of cream.
For a gourmet brunch or breakfast, you can also mix it with honey and spread it on toasted country bread. It is an alternative to Piedmont hazelnut spread https://www.lucangeli.co/products/pate-a-tartiner-noisettes-piemont-gourmandise for those who prefer to adjust the sweetness themselves.
In savory cooking: the use no one mentions
100% hazelnut paste also works in savory cooking, and this is where most guides stop too soon. Some concrete uses:
1. Pasta sauce: dilute two tablespoons of hazelnut paste in a little pasta cooking water, add grated Parmesan and black pepper. The result is a creamy sauce without cream.
2. Vinaigrette: a teaspoon of hazelnut paste emulsified with vinegar and olive oil makes a nutty vinaigrette that holds well on arugula or endive salads.
3. Poultry marinade: mixed with olive oil, lemon, and herbs, it forms an aromatic crust when cooked.
These savory uses are particularly appreciated in professional kitchens, where 1 kg hazelnut paste is used as a base for sauces or seasonings. For a unique gift box, the customizable gift box https://www.lucangeli.co/products/coffret-cadeau allows combining pastes and other Italian deli products according to one's desires.
Frequently asked questions
What is the difference between hazelnut paste and hazelnut butter?
Both terms often refer to the same product: hazelnuts ground until a smooth texture is obtained. The distinction sometimes lies in the fineness of the grinding (the butter is finer, intended for confectionery) or the presence of sugar. In any case, check the ingredient list: if it contains only hazelnuts, you are dealing with a pure product.
Can Piedmont hazelnut paste be used instead of a spread in a recipe?
Yes, provided the sugar is adjusted. 100% paste is unsweetened: if your recipe calls for a sweetened spread, add sugar or honey separately to restore the balance.
How long does an opened hazelnut paste keep?
Between two and three months at room temperature, in a cool, dark place. A slight separation of oil on the surface is normal: just stir before use. In the refrigerator, the paste solidifies and becomes difficult to work with; it is best to store it at room temperature.
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