CRUSHED HAZELNUT PRALINE
Use this recipe to make our Butterscotch-Praline Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 6
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.
HAZELNUT PRALINE
Categories Dessert Low Sodium Vegan Hazelnut Gourmet
Yield Makes about 2 cups ground praline
Number Of Ingredients 2
Steps:
- Lightly oil a baking sheet.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet and break into pieces.
- Praline may be eaten as candy or ground in a food processor and used as a dessert topping.
CRUSHED HAZELNUT PRALINE
You can make praline from any variety of toasted nuts (preferably blanched or skinless). The Butterscotch Praline Cream Pie features this variation, crushed and folded into the whipped cream and sprinkled over the top.
Yield Makes enough for 1 cup
Number Of Ingredients 6
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.
CRUSHED PRALINE
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- In a heavy skillet dissolve the sugar and the cream of tartar in the water over moderate heat, stirring, bring the syrup to a boil, and cook it over moderate heat, without stirring, until it is a light caramel. Add the almonds and swirl the skillet until they are coated with the caramel. Pour the mixture onto butter foil and let it cool completely. Transfer the praline to a cutting board and chop it coarse. In a blender or food processor crush the praline pieces in batches. The crushed praline keeps in airtight containers for 3 weeks.
HAZELNUT PRALINE
Use this topping when making our Rich Chocolate Heart Cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees with rack in center. Spread nuts on a rimmed baking sheet, and toast them in the oven until they are fragrant, about 8 minutes. Transfer nuts to a clean kitchen towel, and rub nuts in towel vigorously between your hands to remove the brown skins. Lightly brush an 8-by-12-inch rimmed baking pan with the oil. Spread the peeled nuts in the pan.
- In a medium saucepan, combine sugar and lemon juice. Cook over medium heat, brushing down sides of pan with a damp pastry brush to remove any sugar crystals that may form, until mixture is amber, about 9 minutes; do not stir. (Pan may be swirled gently about halfway through to incorporate any uncooked sugar.) Pour directly over nuts to create a thin layer. Set aside to cool, at least 30 minutes.
- Place half the praline in the bowl of a food processor; process until the praline is very fine with no sharp pieces. Cut the remaining praline into small pieces for decoration.
PRALINE CHEESECAKE WITH HAZELNUT CRUST
Provided by Sue Knechtel
Categories Cake Milk/Cream Food Processor Mixer Cheese Dairy Nut Dessert Bake Cream Cheese Frangelico Chill Hazelnut Bon Appétit Canada Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 22
Steps:
- For Praline:
- Lightly butter cookie sheet. Stir chopped hazelnuts, corn syrup and brown sugar in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil mixture until candy thermometer registers 300°F., tilting pan if necessary to submerge end of thermometer, about 10 minutes. Pour praline mixture onto prepared cookie sheet. Let cool. Break praline into 1-inch pieces. Grind finely in food processor. (Praline can be prepared up to 1 week ahead. Wrap tightly in aluminum foil and refrigerate.)
- For Crust:
- Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, hazelnuts and brown sugar in processor. Add butter and Frangelico and process until crumbs are evenly moistened. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes. Cool on rack. Maintain oven temperature.
- For Filling:
- Using electric mixer, beat cream cheese with 1/2 cup sugar until light and fluffy. Add yolks 1 at a time, beating after each addition until just blended. Add sour cream, flour, Frangelico and vanilla and beat just until mixture is smooth. Stir in ground praline. Using clean dry beaters, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold egg whites into cream cheese mixture in two additions. Pour filling into prepared crust.
- Bake cake until center is just set, about 50 minutes. Turn off oven and leave cake in oven 40 minutes longer.
- Transfer cheesecake to rack and cool to room temperature. Cut around pan sides with small sharp knife to loosen cheesecake. Cover and refrigerate overnight. Release pan sides. Beat whipping cream and 2 tablespoons sugar to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream decoratively around edge of cake. Arrange 1 hazelnut atop each rosette. Dust top of cheesecake with cocoa powder. (Can be prepared 4 hours ahead; refrigerate.)
CHOCOLATE & HAZELNUT PRALINE TART
A pure, unadulterated chocolate hit, made extra-special with crunchy hazelnut praline
Provided by Barney Desmazery
Categories Dessert, Treat
Time 1h
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
- Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
- Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
- When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.
Nutrition Facts : Calories 582 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium
HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE
A rich, decadent dessert with guaranteed wow-factor
Provided by Good Food team
Categories Dessert, Dinner
Time 2h40m
Number Of Ingredients 12
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
Nutrition Facts : Calories 876 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 103 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
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HAZELNUT CRèME BRûLéE WITH CRUSHED PRALINE CRUST
From cookstr.com
Estimated Reading Time 5 mins
- Prepare the praline: have 1/3 cup of the skinned hazelnuts ready and make sure your hands and forearms are protected by long sleeves and oven mitts or a kitchen towel wrapped securely around them. Put a small bowl of ice water on the stove in case of splattering caramel and butter a large, not non-stick, baking sheet with 1-inch sides and set nearby. Combine the granulated sugar and just enough water to moisten it in a heavy-bottomed, 2-quart saucepan. Stir the mixture over medium-low heat until the sugar melts, then increase the heat to medium-high. Boil the syrup, watching closely, as it begins turning a medium amber colour. When the syrup is a dark gold, immediately slide in the nuts and remove the pot from the heat. The addition of the hazelnuts will produce quite a commotion in the pot, and the caramel will splatter and spit as it is forced to quickly drop in temperature. Stand back and wait for the action to subside. Stir the nuts once or twice to coat them well, then pour the mi
- When it is totally cool, carefully break it into shards, taking care not to cut your hands—this candy is as sharp as glass! Place several shards into the dry bowl of a food processor fitted with a steel blade and pulse until the praline is reduced to a relatively fine powder. Repeat with additional shards until you have about 3/4 cup ground praline. Remove any obvious or large lumps of hazelnuts—these could cause the topping to scorch. Transfer the powder to an airtight container and store at room temperature in a cool, dry place until needed, up to 1 week if it’s not too humid. The remainder of the praline can be stored the same way and used whole to garnish ice creams, custards, cakes and other desserts, or ground and sprinkled on sundaes, cakes, etc.
- Prepare the custard: place the 1½ cups hazelnuts in the clean bowl of a food processor. Add the sifted confectioners’ sugar and pulse until the mixture forms a smooth paste, but is not too oily, and set aside.
- Fill a large pot with an inch or two of water and bring the water to a gentle simmer. Have ready a fine-mesh sieve set over a medium bowl. Pour the cream into a 2-quart saucepan with a heavy bottom. Scrape the seeds out of the vanilla bean and add the seeds and the hull to the pot. Bring the cream just to the boil over medium heat, watching closely so it doesn’t boil over.
HOW TO MAKE HAZELNUT PRALINE PASTE – …
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Reviews 28Calories 174 per servingCategory No-Bake Desserts
- preheat oven to 300 F/150 C. Spread whole nuts in a single layer on a baking sheet and roast for 15 minutes. Remove skins by wrapping warm hazelnuts in a clean tea towel (rub vigorously!) and let them sit 5 to 10 minutes. It is not necessary to remove all the skins; if there are any pieces of skin left, it is okay. Place toasted hazelnuts as a single layer on parchment paper or a silicone baking mat.
- heat a non-stick pan with a heavy bottom for a few seconds and pour one-third of granulated sugar. Cook over medium heat, swirling and shaking the pan over your stove. Once the sugar starts melting, add another third of the sugar and continue to swirl the pan. Do not mix the caramel (when the sugar melts) with a spoon or spatula! Add the last third of the sugar and continue to cook. The caramel might look lumpy and grainy, but it will melt at some point. Lower the heat and cook until the caramel gets the golden color. The key is swirling the pan while cooking! Add a pinch of salt at the last moment of cooking.
- Pour the caramel over toasted hazelnuts and cool completely about 20 minutes. Break the caramel plate into pieces and place it in the bowl of a food processor. Turn on low speed and get a praline powder first. Then switch to higher speed and process more until it turns into the praline.
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