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Praliné

Serves: 10Category: SauceCourse: DessertMachine: Cooking machineTotal time (min.): 40
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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

Tools

Method

  1. Pre-heat oven - 170°C
  2. Line a clean baking tray with parchment paper
  3. Add hazelnuts and almonds to the baking tray
  4. Toast until golden brown - 15 min, 170°C
  5. Remove from oven
  6. Wrap with kitchen towel
  7. Rub to remove the skin from the nuts
  8. Attach the Stir Tool
  9. Add water and caster sugar to the Cooking Chef XL Bowl
  10. Lift the Cooking Chef head and fit the heat shield
  11. Cook with splashguard fitted until sugar has dissolved - 2 min, 160°C, Stir 1
  12. Cook until thickened - 15 min, 180°C, Speed OFF
  13. Transfer nuts to Cooking Chef XL Bowl
  14. Stir until combined
  15. Transfer quickly onto silicone baking mat
  16. Fold the silicone mat over and press down to create a flat layer of praline
  17. Let cool until set
  18. Assemble the Food Processor attachment to the machine
  19. Fit the knife blade to the Food Processor bowl
  20. Break up the pralines into pieces
  21. Transfer nuts to Food processor attachment
  22. Pulse until fine crumbs form
  23. Blend until smooth - 1 min
  24. Use

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