Praline Dessert with Choux Fingers
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 35mins
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- Serves
- 6
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- Calories
- 1118
Treat yourself to a creamy praline dessert, made with smooth whipped cream and rich, nutty praline. Served with choux fingers sprinkled with crunchy hazelnut pieces, it’s an indulgent treat you won’t want to miss! Store in the fridge for up to 2 days.
recipe updated 17 Jun. 2025
Ingredients
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- Unsalted butter
- 40 g
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- Egg
- 3
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- Whole hazelnuts
- 300 g
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- Milk
- 20 g
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- Water
- 160 g
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- Plain flour
- 80 g
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- Caster sugar
- 250 g
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- Thickened cream
- 600 g
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- Icing sugar
- 150 g
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- Vanilla extract
- 2 teaspoons
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- Salt
- 1 pinch
Tools
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Oven
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Cooking Chef XL
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Piping bag
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Food processor attachment
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Dessert glass
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Baking tray - large
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Small bowl
Step preview
- Preheat the oven - 170ºC
- Line a baking tray with parchment paper
- Add hazelnuts to the baking tray
- Bake until toasted and golden - 12-15 minutes, 170ºC
- Remove from the oven and wrap the toasted nuts in a kitchen towel
- Rub to remove the skin from the nuts and let cool
- Increase the oven temperature - 180ºC
- Making the choux:
- Line two baking trays with parchment paper
- Fit the Creaming Beater
- Add the ingredients into the appliance bowl
- Mix until well combined - 2 minutes, 104ºC, speed Stir 1
- Then add flour
- Mix until combined - 2 minutes, 104ºC, speed 3
- Then add beaten eggs gradually while the machine is running
- Mix until smooth - 2 minutes, speed 3
- Transfer the batter into a piping bag and set aside
- Fit the Knife blade to the Food Processor attachment
- Add 50 g of the toasted hazelnuts into the attachment
- Blend until coarsely chopped - about 5 seconds, speed 3
- Transfer the chopped hazelnuts into a clean bowl and set aside
- Cut 1 cm wide hole on the tip of the piping bag or fit a 1 cm round tip
- Pipe 12 cm long choux fingers on the baking trays, spacing them 2 cm apart
- Brush the choux fingers with beaten egg
- Sprinkle with the chopped hazelnuts
- Bake until set - 15 minutes, 180ºC
- Reduce the oven temperature - 150°C
- Bake until golden - 5 minutes, 150ºC
- Remove from the oven and let cool
- Making the caramel:
- Clean the appliance bowl and fit the Stir Tool
- Add the ingredients into the appliance bowl, fit the splashguard
- Cook until the sugar has dissolved - 2 minutes, 160ºC, speed Stir 1
- Cook without the splashguard until the mixture thickened and starting to colour - 15 minutes, 180ºC, speed Off
- Making the praline:
- Lay a silicone mat onto a work surface
- Remove the appliance bowl from the machine
- Then add the remaining toasted nuts and stir with a spoon until well combined with the caramel
- Transfer the coated hazelnuts to the silicone mat before the mixture solidifies
- Fold the mat over and press down to create a flat layer of praline
- Set aside to cool and solidify
- Fit the Knife Blade to the Food Processor attachment
- Break the cooled praline into pieces and add into the attachment
- Blend until fine crumbs form - 10 seconds, speed 3
- Blend until a paste forms - 1 minute, speed Max
- Remove the attachment from the machine
- Making the whipped cream:
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl
- Whisk until stiff peaks have formed - 1 minute 30 seconds, speed Max
- Transfer the whipped cream into a piping bag fitted with a large open star tip
- Pipe a layer of cream into the base of dessert cups
- Then add 1 Tbsp of praline on top
- Repeat this process so the dessert has 4 layers
- Serve