Hazelnut Praline Cream Recipes

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CARAMELIZED BANANA CREAM PIE WITH HAZELNUT WHIPPED CREAM AND HAZELNUT PRALINE

Provided by Bobby Flay

Categories     dessert

Time 15h30m

Yield 1 (9-inch) pie

Number Of Ingredients 25



Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline image

Steps:

  • Put the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine. Sprinkle half of the butter cubes over the top of the flour and process for 10 seconds. Sprinkle the remaining half of the butter over the mixture and pulse until the mixture resembles coarse cornmeal, with some butter bits no bigger than peas. With the motor running, add the buttermilk through the feed tube and process until the dough just begins to come together. Transfer to a flat surface and lightly knead until the dough comes together. Form into 2 flat disks, wrap in plastic wrap and refrigerate for at least 1 hour. (You will need only 1 for the pie; the remaining dough can be frozen for up to 1 month.)
  • Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray. Roll the dough on a lightly floured surface into a 12-inch round that is 1/8-inch thick and fit it into the tart pan. Roll rolling pin over tops of pan to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Place in the freezer for 30 minutes.
  • Preheat the oven to 375 degrees F. Place the pan on a baking sheet. Spray the shiny side of a 12 piece of aluminum foil and line the shell shiny-side down with the foil and fill with pie weights. Bake on the middle rack in the oven until the crust sets and turns a pale golden brown, about 20 to 25 minutes. Remove the foil and pie weights and continue baking until golden brown and baked through, about 15 minutes longer. Transfer the tart pan to a baking rack and let cool completely, about 1 hour.
  • Melt the butter in a large saute pan over medium-high heat, add 1 1/2 tablespoons of brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is caramelized, about 4 minutes. Add the bananas and cook until bananas start to break down, and caramelize on both sides. Add 2 cups of the milk, bring to simmer and scrape the bottom and sides of pan and carefully transfer the mixture to a medium saucepan. Puree the mixture with an immersion blender until smooth; bring to a simmer.
  • In a bowl whisk the sugar, cornstarch and salt together until combined. Add the remaining 1 cup of milk and whisk until the cornstarch is dissolved. Whisk this mixture into the banana mixture and cook, whisking constantly, until the mixture thickens, about 4 minutes.Whisk together the remaining tablespoon of brown sugar and yolks in a small bowl until smooth. Ladle some of the thickened mixture into the egg mixture to temper the yolks. Pour the yolk mixture into the pot and cook until thickened, 3 to 5 minutes, WHISKING THE ENTIRE TIME. Once the mixture has thickened let it come to a boil for exactly 1 minute, whisking a few times. Remove from the heat, whisk in the softened gelatin and vanilla and strain through a coarse mesh strainer into a bowl.
  • Cover the surface of the custard with plastic wrap and chill in the refrigerator until set, at least 4 hours and up to 12 hours. Once pudding is set, whip the custard in the bowl of a stand mixer with a whisk attachment on high speed until smooth, about 20 seconds. Add the heavy cream and whip until light and fluffy, about 20 seconds longer.
  • Transfer the filling to the cooled pie shell. Place plastic on top and let chill in refrigerator for at least 2 hours. Mound the top with the hazelnut whipped cream and sprinkle with some of the hazelnut brittle just before serving.
  • Preheat oven to 325 degrees F. Spread hazelnuts on a baking sheet and bake until lightly toasted, about 5 minutes. Let cool slightly and coarsely chop.
  • Combine sugar and water in a medium saucepan and cook (without stirring) over high heat until it becomes a deep amber caramel, about 8 minutes. Remove from the heat and stir in the hazelnuts. Transfer to a baking sheet lined with a silpat. Cover with another silpat and using a rolling pin, roll the mixture as thin as possible. Let sit until the caramel has hardened, about 20 minutes. Once hard, removed from the silpan and chop into small pieces, using a chef's knife.
  • Combine cream, vanilla seeds, sugar and Frangelico in a bowl and whip using a balloon whisk or hand held mixer until soft peaks form.

10 1/2 ounces all-purpose flour
1/2 teaspoon fine sea salt
1 teaspoon granulated sugar
6 ounces cold unsalted butter, cut into small cubes
1/2 cup cold buttermilk plus more if needed
1 1/2 tablespoons unsalted butter
2 1/2 tablespoons light brown sugar
3 very ripe bananas, peeled and sliced into 1/4-inch thick slices
3 cups milk
1/2 cup sugar
1 1/2 ounces cornstarch
1/4 teaspoon fine salt
6 egg yolks
2 1/2 sheets gelatin, softened in cold water and excess water squeezed out
1 teaspoon pure vanilla extract
1/4 cup cold heavy cream
Hazelnut Brittle, recipe follows
Hazelnut Whipped Cream, recipe follows
1 1/2 cups hazelnuts, skins removed
2 cups sugar
1/2 cup water
1 1/2 cups cold heavy cream
1 vanilla bean split, seeds scraped
1 tablespoon superfine sugar
1 1/2 tablespoons Frangelico

HAZELNUT PRALINE

Use this topping when making our Rich Chocolate Heart Cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 4



Hazelnut Praline image

Steps:

  • Preheat the oven to 350 degrees with rack in center. Spread nuts on a rimmed baking sheet, and toast them in the oven until they are fragrant, about 8 minutes. Transfer nuts to a clean kitchen towel, and rub nuts in towel vigorously between your hands to remove the brown skins. Lightly brush an 8-by-12-inch rimmed baking pan with the oil. Spread the peeled nuts in the pan.
  • In a medium saucepan, combine sugar and lemon juice. Cook over medium heat, brushing down sides of pan with a damp pastry brush to remove any sugar crystals that may form, until mixture is amber, about 9 minutes; do not stir. (Pan may be swirled gently about halfway through to incorporate any uncooked sugar.) Pour directly over nuts to create a thin layer. Set aside to cool, at least 30 minutes.
  • Place half the praline in the bowl of a food processor; process until the praline is very fine with no sharp pieces. Cut the remaining praline into small pieces for decoration.

1 cup (5 ounces) hazelnuts
Canola oil, for pan
2 cups sugar
1 1/2 tablespoons freshly squeezed lemon juice

PARSNIP HAZELNUT CAKE WITH PRALINE CREMEUX

Many years ago, when I had a bakery back in San Francisco, I made parsnip cake instead of carrot cake. Parsnips, browned butter, hazelnuts and sage are ingredients I use together often in ravioli or agnolotti pasta dishes, and I simply translated that powerful combination into a sexy dessert.

Provided by Next Iron Chef All Star: Elizabeth Falkner

Categories     dessert

Time 1h20m

Yield 8 to 12 servings

Number Of Ingredients 16



Parsnip Hazelnut Cake with Praline Cremeux image

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Add the butter to a small skillet over medium heat. Cook with the sage leaves until the butter is browned, then remove the leaves and set aside on a paper towel-lined plate. Reserve for later. Let the butter cool slightly.
  • Add the eggs and sugar to a stand mixer fitted with a whip attachment. Whip on medium-high speed until it has thickened, 5 to 7 minutes.
  • Add the grated parsnips, ground hazelnuts, reserved browned butter, flour, baking powder, salt and nutmeg. Fold until just combined, then pour into a 9-by-13-inch nonstick baking dish.
  • Bake until golden brown, 40 to 45 minutes.
  • For the praline cremeux: Add the cream cheese, almond butter, caramel sauce, oat milk and salt to a food processor. Turn on the food processor and stream in the cream until fully blended, scraping down the sides as needed.
  • Pour the mixture into a bowl and refrigerate while the cake is baking.
  • Spoon the cake into jars or rocks glasses, then drizzle with the cremeux and garnish with the reserved fried sage leaves.

4 ounces (1 stick) unsalted butter
6 fresh sage leaves
2 large eggs
6 ounces sugar
3 cups grated parsnips (grated in the food processor with the blade attachment, not the grater; 2 to 3 parsnips)
3/4 cups ground roasted hazelnuts or hazelnut flour
6 ounces all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon grated nutmeg
4 ounces cream cheese, at room temperature
1/4 cup almond butter
1 tablespoon store-bought caramel sauce
1 ounce oat milk, almond milk or dairy milk
Pinch kosher salt
4 ounces heavy cream

HAZELNUT PRALINE

Categories     Dessert     Low Sodium     Vegan     Hazelnut     Gourmet

Yield Makes about 2 cups ground praline

Number Of Ingredients 2



Hazelnut Praline image

Steps:

  • Lightly oil a baking sheet.
  • In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet and break into pieces.
  • Praline may be eaten as candy or ground in a food processor and used as a dessert topping.

1/2 cup sugar
1 cup hazelnuts toasted lightly and skinned

ALMOND AND HAZELNUT PRALINE

Praline is a French brittle that can be eaten as a sweet, or crumbled or ground and used in many types of desserts, such as topping for ice cream. It is easy to make but be careful not to cook the caramel for too long, or else it becomes bitter. Praline keeps in an airtight container for several weeks.

Provided by madeincooking

Time 20m

Yield 4

Number Of Ingredients 3



Almond and Hazelnut Praline image

Steps:

  • Line a plate with wax paper.
  • Heat a skillet over medium-low heat. Add sugar, almonds, and hazelnuts, stirring continuously until almonds and nuts are evenly coated with caramel, about 10 minutes.
  • Carefully tip nut-sugar mixture onto the wax paper--mixture will be very hot. Let cool for 5 to 7 minutes.
  • Break praline in large pieces and serve as-is or place in a food processor with a blade and chop to desired consistency.

Nutrition Facts : Calories 235.8 calories, Carbohydrate 29.2 g, Fat 12.8 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 0.1 mg, Sugar 26 g

½ cup white sugar
⅓ cup chopped almonds
⅓ cup chopped hazelnuts

HAZELNUT-PRALINE TORTE

Hazelnut sponge cake and caramel cream stack up in a torte.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11



Hazelnut-Praline Torte image

Steps:

  • Preheat oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper, allowing 2 inches to hang over each short side; set aside.
  • Whisk nuts and confectioners' sugar in a bowl; reserve 1/2 cup, and set aside. Put yolks and remaining nut mixture into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale, about 3 minutes; transfer to a large bowl.
  • Put egg whites and salt into the clean bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Raise speed to medium-high. Gradually add granulated sugar, and beat until stiff peaks form. Beat in the vanilla.
  • Fold egg whites into yolk mixture in two additions. Whisk flour and remaining nut mixture in a small bowl; fold into egg mixture in two additions.
  • Transfer half the batter to a pastry bag fitted with a 5/8-inch plain tip (such as Ateco #808). Starting in one corner of a prepared baking sheet, pipe batter in diagonal lines, filling sheet. Repeat with remaining batter in second baking sheet. Bake until pale golden, about 15 minutes. Lift parchment onto wire racks, and let cakes cool completely.
  • Using a serrated knife, trim edges of cakes to be straight. Halve cakes crosswise. Place one half on a serving plate. Brush with 1/4 cup hazelnut syrup. Spread 1 1/2 cups caramel cream over top. Sprinkle with 1/2 cup praline. Repeat to make two more layers of each. Top with remaining cake half. Refrigerate 2 hours (or overnight). Dust with confectioners' sugar, and garnish with praline.

1 1/4 cups hazelnuts, toasted, finely ground
1 3/4 cups walnuts, toasted, finely ground
1 1/2 cups confectioners' sugar, sifted, plus more for dusting
9 large eggs, separated, room temperature
1 1/4 teaspoons salt
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 1/4 cups sifted cake flour (not self-rising)
Hazelnut Syrup
Caramel-Cream Filling
Praline

CHOCOLATE HAZELNUT PRALINE TORTE WITH FRANGELICO WHIPPED CREAM

Categories     Cake     Milk/Cream     Food Processor     Mixer     Chocolate     Dessert     Bake     Frangelico     Hazelnut     Gourmet

Yield Makes 1 torte

Number Of Ingredients 9



Chocolate Hazelnut Praline Torte with Frangelico Whipped Cream image

Steps:

  • Preheat oven to 350°F. Butter an 8 1/2-inch springform pan (2 inches deep) or other cake pan with same dimensions and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess flour.
  • In a food processor pulse praline until ground fine. Reserve 1/4 cup ground praline and transfer remaining praline to a bowl. In food processor pulse chocolate until finely ground and add to bowl of praline.
  • In a bowl with an electric mixer cream together butter, salt, and 1/4 cup sugar until light and fluffy. Beat in yolks, 1 at a time, beating well after each addition, and beat in vanilla. Stir in praline chocolate mixture (mixture will be very thick).
  • In another bowl with cleaned beaters beat whites until foamy and add a pinch salt and remaining 1/4 cup sugar in a steam, beating until meringue just holds stiff peaks. Fold one third meringue into yolk mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan and smooth top.
  • Bake tort in middle of oven 45 to 55 minutes, or until it begins to pull away from side of pan. Cool torte in pan on a rack (torte will fall slightly and continue to set as it cooks) and remove from pan. Torte may be made 1 day ahead and chilled, covered. Bring torte to room temperature before serving.
  • In a bowl with an electric mixer beat cream until it just holds soft peaks. Stir in Frangelico and half of reserved praline.
  • Top torte with whipped cream and sprinkle with remaining reserves praline. Serve torte immediately.

1 recipeHazelnut Praline
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped coarse
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/2 cup sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup well-chilled heavy cream
2 tablespoons Frangelico (hazelnut-flavored liqueur)

HAZELNUT PARIS-BREST

Categories     Dairy     Nut     Dessert     Bake     Christmas     Hazelnut     Pastry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 25



Hazelnut Paris-Brest image

Steps:

  • Make praline:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are golden, 10 to 15 minutes. Remove from oven (leave oven on), then wrap hazelnuts in a kitchen towel and let steam 5 to 10 minutes. Rub hazelnuts in towel to remove loose skins (some skins may not come off), then transfer hazelnuts to a small bowl, discarding skins. While hazelnuts steam, toast almonds in baking pan until golden, 5 to 8 minutes, then add to bowl with hazelnuts. Lightly grease pan and set aside.
  • Cook sugar in a dry small heavy skillet over moderate heat, swirling skillet, until sugar begins to melt, about 2 minutes. Continue to cook, swirling skillet, until sugar is melted into a deep golden caramel, 2 to 3 minutes more. Remove from heat and, working quickly, stir in nuts to coat, then transfer mixture to greased baking pan, spreading slightly. Let stand at room temperature until hardened and cool, about 30 minutes.
  • Transfer praline to a heavy-duty sealable plastic bag and seal bag, pressing out excess air. Coarsely crush praline in bag using a rolling pin or bottom of a heavy skillet, then transfer three fourths to a food processor and purée until it becomes a smooth, creamy "butter," 3 to 4 minutes. Reserve remaining crushed praline for garnish.
  • Make cream filling:
  • Bring milk to a simmer in a 2 1/2- to 3-quart heavy saucepan over moderate heat. While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl.
  • Add hot milk to yolk mixture in a stream, whisking, then transfer mixture to saucepan and bring to a simmer over moderate heat, whisking (mixture will become thick and lumpy). Simmer, whisking constantly, 3 minutes (mixture will become smooth). Remove from heat and stir in butter and vanilla. Transfer to a clean bowl and chill pastry cream, its surface covered with wax paper, until cold, at least 1 hour.
  • Beat heavy cream in a bowl with an electric mixer until it just holds stiff peaks. Beat pastry cream in a large bowl with mixer until smooth, then add praline "butter" and beat until incorporated. Fold in whipped cream, one third at a time, gently but thoroughly, then cover surface of hazelnut cream with wax paper and chill until ready to use.
  • Make choux pastry:
  • Put oven rack in middle position and preheat oven to 425°F. Trace a 9-inch circle with a pencil on a 12-inch square of parchment or wax paper, then trace a 5-inch circle inside it. Turn paper over (circles will still be visible) and put on a large baking sheet.
  • Bring water to a boil with butter, granulated sugar, and salt in a 3-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 1 minute. Continue to cook and stir vigorously (to dry out mixture) 3 minutes more. Remove pan from heat and cool mixture, stirring occasionally, until warm to the touch, 5 to 10 minutes. Add whole eggs 1 at a time, stirring vigorously after each addition until dough is smooth.
  • Transfer dough to pastry bag fitted with plain tip and pipe 3 concentric rings to fill space between traced circles on parchment, then pipe 2 more on top to cover seams between bottom rings. Lightly brush pastry with some egg wash, then scatter almonds over pastry and dust with 1 tablespoon confectioners sugar.
  • Bake choux pastry until golden and well puffed, 20 to 25 minutes, then reduce oven temperature to 375°F and continue to bake until deep golden and firm to the touch, about 25 minutes more. Immediately prick top of pastry in 8 to 10 places with tip of a small sharp knife (to release steam) and continue to bake until golden brown, about 10 minutes more. Transfer pastry (on parchment) to a rack and cool completely, about 30 minutes.
  • Halve pastry horizontally with a serrated knife and carefully invert top onto work surface. Remove and discard any wet dough from interior of top and bottom. Transfer hazelnut cream to cleaned and dried pastry bag fitted with star tip and pipe cream decoratively into bottom half of pastry, then carefully reinvert top half over it. Sprinkle top with reserved praline and dust with additional confectioners sugar.

For praline
1 cup hazelnuts
1/4 cup sliced almonds (3/4 oz)
1/2 cup granulated sugar
For cream filling
1 cup whole milk
3 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 teaspoon vanilla
3/4 cup chilled heavy cream
For choux pastry
1 cup water
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes
1 teaspoon granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 whole large eggs
1 large egg yolk, lightly beaten with 1 tablespoon water
3 tablespoons sliced almonds
1 tablespoon confectioners sugar plus additional for dusting
Special Equipment
a pastry bag; a 5/8-inch plain tip; a 1/2-inch open-star tip

HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE

A rich, decadent dessert with guaranteed wow-factor

Provided by Good Food team

Categories     Dessert, Dinner

Time 2h40m

Number Of Ingredients 12



Hazelnut meringues with hazelnut praline & chocolate sauce image

Steps:

  • Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
  • To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
  • Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
  • To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

Nutrition Facts : Calories 876 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 103 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium

2 large egg whites
½ tsp lemon juice
50g golden caster sugar
50g icing sugar
25g hazelnut , ground in a food processor
50g caster sugar
50g hazelnuts
75ml whipping cream
25g golden caster sugar
25g cocoa powder
25g dark chocolate , finely chopped
icing sugar and cocoa powder, to serve

DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE

The best thing about chocolate cake is that it doesn't really need a specific season or, arguably, a specific reason to be made. The malted cream and hazelnut praline make this cake what you could call "pure joy" in dessert form. You'll make more smooth praline than you need; keep any extra in a jar in the fridge to spread onto toast, or to mix with cocoa powder for a Nutella-esque experience. You surely won't regret it.

Provided by Yotam Ottolenghi

Categories     cakes

Time 1h30m

Yield 8 servings

Number Of Ingredients 19



Devil's Food Cake With Hazelnut Praline image

Steps:

  • Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
  • In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
  • Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
  • Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
  • Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
  • Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
  • Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
  • Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
  • When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)

5 1/3 ounces/150 grams sunflower oil (by weight not by volume), plus more for greasing the pan
3/4 cup/75 grams unsweetened Dutch-processed cocoa powder
1 1/2 cups/192 grams all-purpose flour (plain flour)
1 teaspoon baking powder
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon salt
1 cup/200 grams superfine sugar (caster sugar) or granulated sugar
1/2 lightly packed cup/100 grams dark brown sugar
2 large eggs
1/2 cup plus 1 tablespoon/150 grams plain kefir (or buttermilk)
3/4 cup plus 3 tablespoons/220 grams very hot coffee, plus 1 tablespoon/14 grams at room temperature, for brushing
1 1/2 cups/200 grams blanched hazelnuts
3/4 cup plus 2 tablespoons/180 grams superfine sugar (caster sugar) or granulated sugar
1/4 teaspoon salt
1 1/4 cups/300 grams cold heavy cream (double cream)
1/3 cup plus 1 tablespoon/95 grams mascarpone
2 tablespoons malted milk powder, such as Horlick's
1/4 cup plus 2 teaspoons/30 grams confectioners' sugar (icing sugar)
Tiny pinch of salt

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  • preheat oven to 300 F/150 C. Spread whole nuts in a single layer on a baking sheet and roast for 15 minutes. Remove skins by wrapping warm hazelnuts in a clean tea towel (rub vigorously!) and let them sit 5 to 10 minutes. It is not necessary to remove all the skins; if there are any pieces of skin left, it is okay. Place toasted hazelnuts as a single layer on parchment paper or a silicone baking mat.
  • heat a non-stick pan with a heavy bottom for a few seconds and pour one-third of granulated sugar. Cook over medium heat, swirling and shaking the pan over your stove. Once the sugar starts melting, add another third of the sugar and continue to swirl the pan. Do not mix the caramel (when the sugar melts) with a spoon or spatula! Add the last third of the sugar and continue to cook. The caramel might look lumpy and grainy, but it will melt at some point. Lower the heat and cook until the caramel gets the golden color. The key is swirling the pan while cooking! Add a pinch of salt at the last moment of cooking.
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parisbrest-pte-choux-with-praline-crme-mousseline image


HOW TO MAKE HAZELNUT PRALINE PASTE (QUICK & EASY RECIPE)
Web Oct 4, 2020 First, add your hazelnuts and the broken-up caramel shards to the bowl of a food processor or blender. And then – start blending. The mixture will first form a powder, but it should eventually transform into a …
From theloopywhisk.com
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HAZELNUT CHOCOLATE SPREAD MOUSSE IN FLOWER COOKIE CUPS
Web Step 1: In a saucepan, boil 1 cup of the heavy cream. Place 3.5 oz. of dark chocolate pieces in a mixing bowl. Place 3.5 oz. of dark chocolate pieces in a mixing bowl. Pour in 1⁄3 of …
From bonnemaman.us


SAUTEED PEARS WITH HAZELNUT PRALINE CREAM - FOOD …
Web Nov 11, 2009 1 cup whipping cream, whipped ot soft peaks (250 ml) 1 Tbsp icing sugar (15 ml) Ingredient Substitution Guide ADVERTISEMENT Directions Step 1 Line a baking …
From foodnetwork.ca


RECIPES USING HAZELNUT PRALINE PASTE - KITCHEN FOLIAGE
Web Feb 14, 2022 Hazelnut praline mousse is made by whipping heavy cream until soft peaks form. In another bowl, cream cheese is beaten with praline paste, brown sugar, and …
From kitchenfoliage.com


HAZELNUT PRALINE ICE CREAM » THE PRACTICAL KITCHEN
Web Sep 21, 2020 Hazelnut Ice Cream 125 grams hazelnuts (toasted and peeled) 2 cups heavy cream 1 cup whole milk 150 grams sugar (¾ cup) 2 egg yolks (large) 1 egg …
From thepracticalkitchen.com


PRALINE EGG IN ITS EGG CUP - LES DéLICES 31
Web Hazelnut praline mousse 80g liquid cream 50g white chocolate 50g praline 120g of liquid cream 30% MG min 4g gelatine. Place the gelatine sheets in a bowl of cold water. Melt …
From lesdelices31.fr


HAZELNUT MERINGUE WITH COFFEE AND HAZELNUT PRALINE CREAM RECIPE
Web For the toffee sauce, pour the cream into a pan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle. To serve, place a meringue disc …
From bbc.co.uk


FEUILLETINE RECIPE - KITCHEN FOLIAGE
Web Apr 5, 2023 Instructions. In a medium sized bowl, mix together 1/4 cup icing sugar and 1/4 cup flour until well combined. Add 1/4 cup egg whites, and whisk together until it's …
From kitchenfoliage.com


ULTIMATE PARIS-BREST (VIDEO) - SPATULA DESSERTS
Web Sep 22, 2021 Hazelnut Praline is effectively a paste that consists 50% hazelnut and 50% sugar (caramel to be exact). I prefer buying the praline paste online but it can be easily …
From spatuladesserts.com


HAZELNUT & CHOCOLATE PUDDINGS WITH PRALINE CREAM RECIPE
Web 150g butter, softened, plus extra for greasing 130g blanched hazelnuts 225g chocolate (about ½ dark, ½ milk), broken into pieces 225g light brown soft sugar 6 British Blacktail …
From waitrose.com


HAZELNUT CAKE (VIDEO) - SPATULA DESSERTS
Web Dec 10, 2020 Making hazelnut cake sponge layers is super easy and pretty straightforward! You will only need a bit of preparation before the actual baking process. …
From spatuladesserts.com


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