Ingredients

• 60g Egg Yolk
• 90g Unsalted Butter
• 200g Hazelnuts
• 40g Almonds
• 90g Unsalted Butter
• 30g Sugar
• 20g Cornflour
• 250g Whole Milk
• 250g Whipping Cream
• 1 teaspoon Vanilla Extract
• 60g Water
• 250g Caster Sugar

Tools

• Spatula
• Oven
• Plastic wrap
• Silicone baking mat
• Cooking Chef XL
• Cooking chef xl bowl
• Bowl - large
• Piping bag
• Baking tray - large
• Food processor attachment
• Work surface

Method

1. Pre-heat oven - 170°C
2. Place hazelnuts and almonds on a clean baking tray
3. Toast until golden brown - 15 min, 170°C
4. Remove from oven
5. Wrap the hazelnuts and almonds in a tea towel
6. Rub to remove the skin from the nuts
7. Attach the Creaming Beater
8. Add water and caster sugar to the Cooking Chef XL Bowl
9. Lift the Cooking Chef head and fit the heat shield
10. Cook with splashguard fitted until sugar has dissolved - 2 min, 160°C, Stir 1
11. Cook until thickened - 15 min, 180°C, Speed OFF
12. Transfer the toasted hazelnuts and almonds into the Cooking Chef Bowl
13. Stir until combined
14. Transfer quickly onto silicone baking mat
15. Fold the silicone mat over and press down to create a flat layer of praline
16. Let cool until set
17. Add egg yolk, sugar and cornflour to the Cooking Chef XL Bowl
18. Mix with splashguard fitted until combined - 30 sec, Speed 1
19. Add whole milk, whipping cream and vanilla extract to the Cooking Chef XL Bowl gradually while machine is running
20. Mix with splashguard fitted until combined - 30 sec, Stir 1
21. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed Min
22. Add unsalted butter to the Cooking Chef XL Bowl while machine is running
23. Mix with splashguard fitted until combined - 1 min, Speed 1
24. Strain content of Cooking Chef XL Bowl into bowl through a sieve
25. Cover with plastic wrap
26. Refrigerate in fridge - 30 min
27. Assemble the Food Processor attachment to the machine
28. Fit the knife blade to the Food Processor bowl
29. Retrieve the pralines
30. Break into pieces
31. Transfer the pralines into the Food Processor bowl
32. Pulse until fine crumbs form
33. Blend until smooth
34. Remove the attachment from the machine
35. Retrieve the crème pat from the fridge
36. Clean Cooking Chef bowl
37. Attach the Whisk
38. Transfer cream to Cooking Chef XL Bowl
39. Transfer 60 g of the praline paste into the Cooking Chef Bowl
40. Mix with splashguard fitted until combined - 20 sec, Speed 6
41. Add unsalted butter to the Cooking Chef XL Bowl gradually while machine is running
42. Mix with splashguard fitted until soft - 5 min, Speed 5
43. Mix with splashguard fitted until well combined - 2 min, Speed Max
44. Transfer mixture to piping bag
45. Refrigerate in fridge until needed
46. Use

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