Parsnip Hazelnut Cake With Praline Cremeux Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HAZELNUT PRALINE CAKE



Hazelnut Praline Cake image

Melt in your mouth buttery sponge, smooth hazelnut mousseline cream and crunchy, deep praline paste is what makes this the Ultimate Hazelnut Praline Cake

Provided by Kata

Categories     Dessert

Time 9h30m

Number Of Ingredients 16

375 g Whole milk (3% fat)
75 g Granulated sugar
60 g Egg yolk (approx. yolk of 3 eggs)
20 g Corn starch
20 g AP flour
2 teaspoon Vanilla bean paste
80 g Unsalted butter (room temperature soft - will be mixed into pastry cream straight after it is cooked)
100 g Praline Paste
80 g Unsalted butter (room temp soft - will be whipped into pastry cream once cream is cooled)
100 g Egg (approx 2 eggs, room temp)
100 g Unsalted butter (room temp)
100 g Icing sugar
75 g AP flour
25 g Hazelnut flour
80 g Hazelnut (chopped)
100 g Callebaut WhiteChocolate (callets) (+7% (7g) tempering)

Steps:

  • In a large enough bowl with the help of a Hand whisk, whisk together half of the sugar (50 g) and egg yolk until slightly fluffy
  • Add corn starch, flour, and vanilla with until thoroughly incorporated and have a smooth paste
  • Bring milk and the other half of the sugar (50 g) to boil in a saucepan on medium heat ,then remove it as soon as it starts simmering. Make sure it is simmering but not crazy boiling, see tips above
  • Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk.
  • Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don't worry just keep whisking and the cream will get smooth and glossy. It's worth to keep a good quality (so that the milk won't burn in it) small/medium sized saucepan for making pastry cream
  • If in doubt, strain the pastry cream for a lump free, creamy end result
  • Add in room temperature butter and mix with a Rubber spatula until completely incorporated. It is worth to add the butter in 3 stages and mix well after each addition.
  • Pastry cream needs to completely cool down before using it for any dessert. Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top
  • Once pastry cream set, prepare the mousseline cream by whipping room temp butter first
  • Whip in praline paste for 1-2 minutes
  • Start whipping in the room temp pastry cream in 4 stages until cream reaches a stable yet fluffy texture. Do not over whip the mixture as it can become runny
  • Pre-heat oven to 180 C / 356°F
  • Cream room temp butter with icing sugar for a few minutes until it becomes pale and fluffy
  • Mix in egg, one at a time and whip the mixture further
  • Sift in flour & hazelnut & salt mixture, fold with a Rubber spatula until fully combined
  • Using ideally a Silikone roulade mat or alternatively a large tray, spread cake batter in even and thin layer with the help of an Offset spatula and bake for 8-10 minutes
  • Let the sponge cool in the tray then cut out 4 x 15 cm circles
  • Set your Mousse cake ring (adjustable in size) to 15 cm as the size of the sponges, use Acetate cake collar if you wish. Start building up the cake from bottom to top in the following order: sponge, praline paste, mousseline cream, sponge, praline paste, mousseline cream, sponge, praline paste, mousseline cream, sponge. Use a Digital scale to divide the cream and praline paste equally between the layers
  • Let the cake set in the fridge overnight or minimum 4 hours
  • Place the remaining cream into the fridge
  • Carefully remove the Mousse cake ring (adjustable in size) and cake collar, spread a thin layer of mousseline cream on the side and top of the cake. Decorate the side with chopped nuts
  • Temper Callebaut WhiteChocolate (callets) and spread it over a sheet of parchment paper in a thin and even layer then roll it up. Let it set in the fridge for 60 minutes then carefully start rolling the parchment out The chocolate should should naturally break into shards as you are rolling it out. Decorate the cake with the chocolate shards

Nutrition Facts : Calories 642 kcal, Carbohydrate 48 g, Protein 10 g, Fat 47 g, SaturatedFat 22 g, Cholesterol 254 mg, Sodium 169 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving

DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE



Devil's Food Cake With Hazelnut Praline image

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

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

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.)

HAZELNUT PRALINE LAYER CAKE



Hazelnut Praline Layer Cake image

Make and share this Hazelnut Praline Layer Cake recipe from Food.com.

Provided by Second2None

Categories     Dessert

Time 2h

Yield 1 cake (2 layers), 10 serving(s)

Number Of Ingredients 18

nonstick cooking spray
2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/4 cups sugar
3 large eggs
3/4 cup buttermilk
1/4 cup Frangelico
1/2 cup roasted skinned and finely chopped hazelnuts (roasted in a 350-degree oven for 6 minutes, then chopped, roasted-hazelnut flour can be substituted)
1 1/4 cups sugar
4 large egg whites
1 pinch salt
1/4 teaspoon cream of tartar
3/4 lb unsalted butter, at room temperature
1/4 cup praline paste
3/4 cup roasted skinned and coarsely chopped hazelnuts

Steps:

  • Cake.
  • Set a rack in the middle of the oven, and preheat to 375 degrees. Lightly coat two 9-inch cake pans with nonstick vegetable spray. Line the bottom of each pan with a circle of baking parchment.
  • Sift the flour, baking powder, baking soda, and salt together three times.
  • In the bowl of an electric mixer fitted with a paddle, beat the butter and sugar at high speed for 15 seconds, until combined. Add the eggs one at a time, beating until each is incorporated.
  • Continue beating on high until light and fluffy, about 6 minutes more.
  • With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in half the buttermilk and all the Frangelico, then the hazelnuts and another third of the flour mixture. Beat in the remaining buttermilk and then the remaining flour.
  • Spread the batter in the prepared pans and bake about 20 to 25 minutes, until cake is golden brown and the center springs back when lightly pressed and a cake tester comes out clean.
  • Set the pans on a rack to cool. Turn out the cakes when cool enough to handle. (If the cakes are refrigerated for 2 hours at this stage, they will be easier to handle and frost.).
  • Praline Buttercream.
  • Put 1/2 cup water and the sugar in a small saucepan fitted with a candy thermometer. Over high heat, bring the temperature to 240 degrees (soft-ball stage).
  • In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy, foamy, and barely able to hold very soft peaks. With the mixer running on slow, carefully drizzle in the hot syrup. Continue to whisk on high speed until mixture is fluffy, firm, and cooled to room temperature; gradually beat in the butter and then the praline paste.
  • When the cakes are cold, trim the tops with a large serrated knife. Split each cake into two layers.
  • Spread a 1/4-inch layer of the buttercream between each layer. Frost the outside of the cake with the remaining buttercream, and then coat the sides of the cake with the chopped hazelnuts.
  • Optional.
  • Decorate top of cake with whole hazelnuts, blackberries, or raspberries to form a row around the edge.

Nutrition Facts : Calories 801.7, Fat 53.6, SaturatedFat 27.6, Cholesterol 174, Sodium 228, Carbohydrate 75.5, Fiber 2.1, Sugar 51.9, Protein 9.1

PARSNIP CAKE WITH APPLE COMPOTE



Parsnip Cake with Apple Compote image

This quick bread is similar to carrot cake, except it uses parsnips for a unique, more fragrant result. Paired with star anise-spiked apple compote, this is perfect for anything from a holiday brunch to a casual dessert.

Provided by Elise Kornack

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 19

4 medium parsnips, peeled, about 2 cups grated
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg, preferably fresh, 14 swipes on a Microplane
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
1 cup light brown sugar, packed
1 teaspoon vanilla extract
3 large eggs, room temperature
3/4 cup vegetable oil
1 tablespoon unsalted butter, softened, for greasing pan
Powdered sugar, for garnish
2 tablespoons unsalted butter
2 apples, peeled and diced, preferably Granny Smith
2 tablespoons light brown sugar
1 pod star anise
kosher salt

Steps:

  • Preheat oven to 350 degrees F. Grate the parsnips over the largest hole of a box grater to yield about 2 cups, packed. Set aside. In another bowl, add the dry ingredients: cinnamon, ginger, nutmeg, baking powder, baking soda, salt, and flour. Whisk to combine. Set aside.
  • In another bowl, add the wet ingredients: brown sugar (technically a dry ingredient, but will mix better with the wet ingredients), vanilla extract, eggs, and vegetable oil. Whisk to combine. Add the dry ingredients to the wet ingredients in batches, whisking after each addition. Fold in the parsnips; batter will look dry at first, but will loosen up as the parsnips release their water. Set aside.
  • Grease the loaf pan with butter, then spread batter into the prepared pan. Place into the oven on the middle rack. Bake until cooked through, about 40 minutes. Meanwhile, make the Apple Compote.
  • Apple Compote: In a saucepan over medium heat, add butter, apples, brown sugar, and star anise. Bring to a simmer, uncovered, about 5 minutes. Then cover and continue to simmer at a low heat until apples are soft, 8-10 minutes.
  • Check cake for doneness: The cake should be golden brown and bounce back to the touch; a knife inserted into the center should come out clean. Place pan on a wire rack and let cool for 5 minutes. Turn the cake out of the pan and continue cooling on the rack, 30 more minutes. Meanwhile, remove Apple Compote from heat and stir in a sprinkle of salt; remove and discard the star anise. Transfer compote to a serving dish.
  • Assembly: Slice the cake into 1-inch slices, and arrange on a platter. Sprinkle with powdered sugar and serve with Apple Compote on the side.

More about "parsnip hazelnut cake with praline cremeux recipes"

HAZELNUT CAKE WITH CHOCOLATE PRALINé GANACHE - PARIS CHEZ SHARON
Dec 7, 2020 80 g milk chocolate, chopped. 2 tbsp praliné paste. Toasted hazelnuts, chopped (possible). Preparation. 1. Preheat the oven to 170 degrees Celsius. line a 25-cm loaf pan with …
From parischezsharon.com
Estimated Reading Time 3 mins


PARSNIP CAKE - GREAT BRITISH RECIPES
Jun 21, 2022 Bake the parsnip cake for 20 to 25 minutes. The cakes are ready when they spring back from touch. Leave them to cool in the tins for 5 minutes and then turn out onto a wire …
From greatbritishrecipes.com


ROOTS TAKE THE CENTER OF THE PLATE - FOOD NETWORK
Elizabeth Falkner is digging the scene with her Whole Carrot Salad and parsing out some Parsnip Hazelnut Cake with Praline Cremeux. Christian Petroni offers up some Maple Roasted Sweet …
From foodnetwork.com


OPERA CAKE WITH HAZELNUT PRALINE ICE CREAM RECIPE
27. Place a tuile on top of each piece of opera cake, pipe some crémeux on one half, and microplane the whole toasted hazelnuts on top of the crémeux. Scatter a few hazelnut halves and cocoa nibs on top of the cake. Place a rocher of ice …
From greatbritishchefs.com


HAZELNUT PRALINE CHEESECAKE RECIPES
Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip …
From tfrecipes.com


HAZELNUT AND PARSNIP CAKE WITH CREAM CHEESE ICING AND CARAMEL
Sep 10, 2022 Preheat the over to 180C. Grease and line 3 x 8inch cake tins.. In a stand mixer combine the two sugars and the butter and beat together. Slowly add the oil and the vanilla …
From sorrelskitchen.com


RACHEL KHOO PRALINE AND PARSNIP CAKE RECIPE
Nov 1, 2018 Preheat the oven to 200°C/fan 180°C/gas 6. Line the cake tin with baking paper. Mix together the flour, ground hazelnuts, baking powder, cinnamon and salt. Beat the eggs and golden caster sugar until fluffy, then pour in the oil …
From thehappyfoodie.co.uk


CAKE – DARINA'S SATURDAY LETTER
Nov 3, 2012 Preheat the oven to 180°C/350°F/Gas mark 4, then butter the sides of the cake tins and line the bases with a disc of baking parchment. Â. First make the sponge. Sift the …
From letters.cookingisfun.ie


MARY BERRY’S COFFEE AND HAZELNUT PRALINE CAKE - THE …
Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tins and line each base with a disc of baking paper. 2. Dissolve the coffee granules in the hot water and stir until smooth. Measure the eggs, baking spread, sugar, flour and …
From thehappyfoodie.co.uk


PARSNIP CAKE WITH HAZELNUTS - THE VEG SPACE
May 17, 2022 Peel and trim the parsnips and grate them. Chop the hazelnuts. Add the soya milk and rapeseed oil into the bowl with the dry ingredients and mix until smooth. Stir through the parsnip, hazelnuts and sultanas. Divide the …
From thevegspace.co.uk


CHOCOLATE HAZELNUT PRALINE CAKE - LITTLE VINTAGE BAKING
Jan 3, 2022 Preheat the oven to 350F. Butter the bottoms and sides of 2 - 8" x 2" round cake pans. Line the bottoms with parchment. Create a parchment collar to go around the sides of the pans. In a medium bowl, combine the flour, …
From thelittlevintagebakingcompany.com


RECIPE: PARSNIP, DATE, HAZELNUT CAKE WITH LEMON GLAZE
PREP. Preheat oven to 325°. Generously butter and 8x5-inch loaf pan. Add a few spoonfuls of flour, shake to coat all the surfaces, and tap out any excess.
From americanhazelnutcompany.com


HAZELNUT PARSNIP CAKE | NOURISH DELICIOUSLY
Jan 2, 2022 Hazelnut Parsnip Cake. 1 pound parsnips, peeled and grated; 3/4 cup coconut sugar or maple syrup (I used a combination of ½ cup allulose+ 3 tablespoons maple syrup ; ½ …
From nourishdeliciously.com


RECIPE: PARSNIP CAKE WITH CREAM CHEESE FROSTING | THE …
Jan 21, 2020 Preheat the oven to 350°F. Butter and flour an 8 1/2-inch by 4 1/2-inch loaf pan. To prepare the cake: In a medium bowl, whisk together the flour, cinnamon, ground ginger, cardamom, baking powder, salt, and baking soda. …
From thekitchn.com


PARSNIP HAZELNUT CAKE WITH PRALINE CREMEUX RECIPES
80 g Hazelnut (chopped) 100 g Callebaut WhiteChocolate (callets) (+7% (7g) tempering) Steps: In a large enough bowl with the help of a Hand whisk, whisk together half of the sugar (50 g) and …
From tfrecipes.com


Related Search