Praliné
| Serves: 10 | Category: Sauce | Course: Dessert | Machine: Cooking machine | Total time (min.): 40 |
Caramelized hazelnuts and almonds, or just hazelnuts on their own if you prefer, processed using a food processor until a delicious paste forms. 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.
Ingredients
- 200g Hazelnuts
- 40g Almonds
- 60g Water
- 250g Caster Sugar
Tools
- Oven
- Parchment paper
- Wooden spoon
- Silicone baking mat
- Cooking Chef XL
- Baking tray - large
- Cooking chef xl bowl
- Food processor attachment
Method
- Pre-heat oven - 170°C
- Line a clean baking tray with parchment paper
- Add hazelnuts and almonds to the baking tray
- Toast until golden brown - 15 min, 170°C
- Remove from oven
- Wrap with kitchen towel
- Rub to remove the skin from the nuts
- Attach the Stir Tool
- Add water and caster sugar to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until sugar has dissolved - 2 min, 160°C, Stir 1
- Cook until thickened - 15 min, 180°C, Speed OFF
- Transfer nuts to Cooking Chef XL Bowl
- Stir until combined
- Transfer quickly onto silicone baking mat
- Fold the silicone mat over and press down to create a flat layer of praline
- Let cool until set
- Assemble the Food Processor attachment to the machine
- Fit the knife blade to the Food Processor bowl
- Break up the pralines into pieces
- Transfer nuts to Food processor attachment
- Pulse until fine crumbs form
- Blend until smooth - 1 min
- Use