Praliné
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 40mins
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- Serves
- 10
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- Calories
- 247
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.
recipe updated Oct 3, 2024
Ingredients
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- Hazelnuts
- 200 g
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- Almonds
- 40 g
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- Water
- 60 g
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- Caster sugar
- 250 g
Tools
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Oven
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Parchment paper
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Wooden spoon
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Silicone baking mat
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Cooking Chef XL
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Baking tray - large
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Cooking chef xl bowl
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Food processor attachment
Step preview
- 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