Praline Mousseline Cream

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    879

A rich and nutty mousseline to be piped into choux pastry. The cream can be stored up to 3 days into the fridge, but if you want to pipe it, you will have to whip it again to incorporate air and make it lighter.

recipe updated Mar 9, 2023

Ingredients

  • Egg yolk icon
    Egg yolk
    60 g
  • Unsalted butter icon
    Unsalted butter
    90 g
  • Hazelnuts icon
    Hazelnuts
    200 g
  • Almonds icon
    Almonds
    40 g
  • Unsalted butter icon
    Unsalted butter
    90 g
  • Sugar icon
    Sugar
    30 g
  • Cornstarch icon
    Cornstarch
    20 g
  • Whole milk icon
    Whole milk
    250 g
  • Whipping cream icon
    Whipping cream
    250 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Water icon
    Water
    60 g
  • Caster sugar icon
    Caster sugar
    250 g

Tools

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

Step preview

  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 cornstarch 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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