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Hazelnut praline Custard /Pastry cream

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Ingredients

Adjust Servings:
Hazelnut praline
200 g (1 cup) Sugar
a pinch Salt
180 g (1 1/4 cup) Hazelnut
Custard/Pastry cream
1 Cup Milk
1/3 Cup Milk cream
1/4 Cup Sugar
4 Egg yolk
1 Table spoon All purpose flour
1.5 Table spoon Corn flour
a pinch Salt
1 Tea spoon Vanilla Extract
4 Table spoon Butter

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Hazelnut praline Custard /Pastry cream

Features:
  • Sweet

Ingredients

  • Hazelnut praline

  • Custard/Pastry cream

Directions

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Recipe adapted from brunoskitchen.

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Steps

1
Done

Hazelnut praline

  1. Heat a skillet and toast the hazelnut for 6 to 8 minutes on medium flame. Discard the skin by rubbing on a kitchen towel if you wish (I removed half of the skin) Then keep aside.
  2. Prepare a silicon mat or parchment paper  on your counter top/baking tray.
  3. Heat a pan and add half of the sugar (i used powdered since I had big granules), melt and cook until light brown. Then add rest of the sugar and salt, cook until caramel brown color. Turn off the heat and add the toasted nuts to it and mix. Immediately pour them on the prepared mat/parchment paper and spread evenly. Keep aside to cool for an hour or so. (It should cool down completely).
  4. Break the prepared praline into pieces. Take them into a food processor and blend them until it turns to a smooth paste. It takes around 8 to 10 minutes.
  5. Then Keep them aside.
2
Done

Custard/Pastry cream

 

  1. In a heavy bottom sauce pan, take both milk & cream and heat on low flame until tiny bubbles appear on the sides of the milk.
  2. Meanwhile, take egg yolk and sugar,flour, corn flour vanilla and salt and mix well until you get a smooth mixture without any lumps.
  3. Now take milk off from the flame and slowly add about 1/3 cup of them to the egg mixture and whisk thoroughly at the same time (both the whisking and pouring has to happen at the same time) to avoid scrambled egg. Then slowly add rest of the milk and incorporate well.
  4. Now pour back the egg and milk mixture to the saucepan and return back to the stove on medium low heat and cook until custard thickens by whisking constantly. To check the right consistency, put and take off wooden spoon into the custard and at the back of the spoon just line with your finger  at the center. If the line is remaining there as it is, your custard is thickened enough. Then switch off the flame.
  5. Now add butter to the custard and mix them well.
  6. Transfer them to a bowl and cover them with a parchment paper directly touching on top of the cream to avoid forming skin. Cool them completely and refrigerate for an hour to chill.
  7. Take the chilled custard in a bowl and using a hand beater or stand mixer, beat the custard until smooth. Now add in the prepared praline paste and incorporate well using the beater until smooth.
  8. Your custard with hazelnut praline is ready, serve them straight or chilled, or use them up with your favorite pastry. I will share a delicious recipe soon to use with them :).
3
Done

Tip & Tricks

  • You can make this pastry cream in advance, last in refrigerator up to 4 days. Keep them tightly covered.
  • If you can’t find the hazelnuts, almonds would be a best substitute.

Nadishaf

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