Crushed Hazelnut Praline Recipes

HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE

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

CRUSHED HAZELNUT PRALINE

Steps:

• Coat a rimmed baking sheet with cooking spray. Heat sugar, corn syrup, water, and a pinch of salt in a small saucepan over medium-high heat, stirring constantly until sugar dissolves. Continue to cook, without stirring, until deep amber. Remove from heat, stir in nuts, and spread evenly on baking sheet. Let cool completely on sheet on a wire rack.
• Break praline into medium pieces, and transfer to a resealable plastic bag. Using a rolling pin, crush into pea-size pieces.

BUTTERSCOTCH-PRALINE CREAM PIE

Steps:

• PATE BRISEE:.
• Pulse flour, salt and sugar in a food processor until combined. Add butter, And process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
• Shape dough into 2 disks. Wrap each in plastic, and refrigerate umtil firm, about 1 hour, or up to 2 days.
• On a lightly floured surface, roll 1/2 of pate brisée disk to 1/8 inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
• Preheat oven to 375°F Line dough with parchment paper, and fill with pie weights, or dried beans. Bake until edges begin to turn gold, 15-18 minutes. Carefully remove weights or beans and parchment. Bake until crust is golden brown, 12-15 minutes. Let cool completely on wire rack, crust can be stored overnight. ( the other half of the Pate Brisée can be stored for up to a week refrigerated or frozen for up to 3 months0.
• FILLING:.
• Melt butter in a medium saucepan over medium heat until butter browns. Stir in sugar until it dissolves, about 5 minutes. Slowly pour 1 cup cream down the side of the pan, stirring constantly, umtil smooth (caramel will bubble). Remove from heat.
• Whisk cornstarch, salt and milk in small bowl umtil smooth. Whisk into butter mixture until well combined. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
• Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan, and cook over medium heat, stirrimng constantly, umtil it returns to a boil, 1-2 minutes.
• Immediately remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally for 10 minutes.
• Pour custard into pie crust. Press plastic wrap on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours, or overnight.
• CRUSHED HAZELNUT PRALINE:.
• Coat a rimmed baking sheet with cooking spray. Heat sugar, corn syrup, water and a pinch of salt in a small saucepan over medium-high heat, stirring constantly, until sugar dissolves. Continue to cook, without stirring, until deep amber. Remove from heat, stir in nuts, and spread evenly on baking sheet. Let cool completely on sheet on a wire rack.
• Break praline into medium pieces, and transfer to a resealable plastic bag. Using a rolling pin, crush in to pea-size pieces. (crushed praline can be stored for up to 1 month).
• Whisk remaining 1 cup cream until stiff peaks form. Reserve 2 tablespoons praline, and fold remaining praline, into cream. Spread cream over pie, and sprinkle reserved praline on top. Serve immediately.

HAZELNUT PRALINE PASTE

Steps:

• Preheat oven to 325°F (160°F). Line a large baking sheet with parchment paper and lay the hazelnuts on the tray.
• Bake the nuts for 8-10 minutes, stirring halfway. When the nuts are fragrant and roasted, remove the tray from the oven and place the nuts onto a clean kitchen towel.
• Rub the nuts with a towel to peel off the skin of the hazelnuts. It's ok if you can't remove all of it, but the most you take out, the smoother the paste will be. Discard skin. Set aside the nuts in a bowl.
• Meanwhile, add water and sugar into a non-stick saucepan. Bring to a simmer and stir with a wooden spoon or silicone tool. Keep cooking until the sugar has dissolved, then increase to high heat, bring to a rolling boil and keep cooking until golden in color - takes about 9 minutes in total to make a golden syrup from sugar and water.
• Stop the heat and stir in roasted nuts to evenly coat them with the sugar syrup.
• Pour the caramelized hazelnuts onto a baking tray covered with a piece of lightly oiled parchment paper.
• Place into the fridge for 10 minutes or wait for a few hours at room temperature until the caramel hardens and nuts stick together and forms clusters of pralines.
• Break clusters of caramelized hazelnuts, bring into the food processor or high-speed blender, and process at high speed until it turns into a past. You may have to stop the food processor every 30 seconds, scrape down the sides of the bowl and repeat until the paste forms. It takes about 2 minutes in total.
• First, you obtain a powder, then crushed nuts, and finally, it will turn into a paste.
• Store in a mason glass jar in the pantry for up to 1 month.

WALNUT PRALINE (CANDIED WALNUTS)

Steps:

• Preheat the oven to 180C / 350F / 160C fan-forced. Line a large baking tray with baking paper.
• Spread the walnuts out in a single layer on the prepared baking tray and bake for 10 minutes. Set aside to cool.
• Tip the sugar into a small-medium stainless steel saucepan and give it a shake to level it out. Slowly drizzle the water all around the sugar. Let it sit for a minute to soak.
• You can do this step while the sugar is boiling in the next step. Sprinkle the baking soda over the cooled walnuts.
• Turn the heat on very low and let the sugar come to a boil without touching or moving it. Let it continue boiling until it's amber in colour. Remove from heat.
• Grab the sides of the baking paper and tip the walnuts and baking soda into the toffee. Stir it through immediately.
• Place the baking paper back on the tray, then tip the praline out onto the tray. Spread out with your spoon and let it cool completely to set.

CRUSHED HAZELNUT PRALINE

Steps:

• Coat a rimmed baking sheet with cooking spray. Combine sugar, corn syrup, water, and salt in a small saucepan over medium-high heat, stirring constantly until sugar dissolves. Continue to cook, without stirring, until deep amber. Remove from heat and stir in nuts. Immediately pour mixture onto prepared baking sheet, and spread into an even layer. Let cool completely on sheet on a wire rack. Break praline into medium-size pieces, and transfer to a resealable plastic bag. Using a rolling pin, crush into pea-size portions.