Praliné
Caramelized hazelnuts and almonds, or just hazelnuts on their own if you prefer, processed using a Food Processor until a delicious paste forms.
Ingredients
200 g hazelnuts, whole
40 g almonds, whole, skin on
60 g water
250 g caster sugar
Instructions
STEP 1/3
Preheat the oven to 170ºC
Line the baking tray with parchment paper
Lift the Cooking Chef head and fit the heat shield
Fit the Stir Tool to the machine
STEP 2/3
Add hazelnuts and almonds to the baking tray
Toast at 170ºC for 12-15 minutes until golden
Remove from the oven, wrap in a tea towel and rub to remove the skin from the nuts
Attach the Cooking Chef bowl to the machine
Add water and caster sugar into the Cooking Chef bowl, fit the splash guard
Cook at 160ºC on Speed Stir 1 for 2 minutes until dissolved
Remove the splash guard
Cook at 180ºC on Speed off for 15 minutes until the sugar thickens and colours
Transfer the toasted nuts into the Cooking Chef bowl
Stir by hand to combine
Quickly transfer the coated nuts to a silicone mat before the mixture solidifies
Fold the silicone mat over and press down to create a flat layer of praline
Leave to cool until set
STEP 3/3
Assemble the Food Processor attachment to the machine
Fit the Knife Blade to the Food Processor bowl
Break up the pralines into pieces
Transfer the pralines into the Food Processor bowl
Pulse until fine crumb
Blend on speed Max for 1 minute until a paste forms
Serve
This can be used immediately in our recipe for praline mousseline cream or stored in a jar in the larder for up to 1 month.
Praliné
Caramelized hazelnuts and almonds, or just hazelnuts on their own if you prefer, processed using a Food Processor until a delicious paste forms.
Ingredients
200 g hazelnuts, whole
40 g almonds, whole, skin on
60 g water
250 g caster sugar
Instructions
STEP 1/3
Preheat the oven to 170ºC
Line the baking tray with parchment paper
Lift the Cooking Chef head and fit the heat shield
Fit the Stir Tool to the machine
STEP 2/3
Add hazelnuts and almonds to the baking tray
Toast at 170ºC for 12-15 minutes until golden
Remove from the oven, wrap in a tea towel and rub to remove the skin from the nuts
Attach the Cooking Chef bowl to the machine
Add water and caster sugar into the Cooking Chef bowl, fit the splash guard
Cook at 160ºC on Speed Stir 1 for 2 minutes until dissolved
Remove the splash guard
Cook at 180ºC on Speed off for 15 minutes until the sugar thickens and colours
Transfer the toasted nuts into the Cooking Chef bowl
Stir by hand to combine
Quickly transfer the coated nuts to a silicone mat before the mixture solidifies
Fold the silicone mat over and press down to create a flat layer of praline
Leave to cool until set
STEP 3/3
Assemble the Food Processor attachment to the machine
Fit the Knife Blade to the Food Processor bowl
Break up the pralines into pieces
Transfer the pralines into the Food Processor bowl
Pulse until fine crumb
Blend on speed Max for 1 minute until a paste forms
Serve