Recipe: hazelnut praline
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
Glass-like praline makes a stunning decoration to top your cakes, cupcakes, loaves and other baked creations. It’s an easy way of adding a touch of luxe to even the most simple dessert, giving it a polished professional look. Never mind if you’re not a master chef – you don’t need a candy thermometer, fancy ingredients or much time to pull this recipe together. Just a little practice makes perfect.
Tips:
- Praline can be used in a number of savoury dishes too. Substitute the hazelnuts for walnuts and add it to a salad of roasted beetroot, goats cheese, spinach and fresh mint.
- Watch this video for tips on making praline.
Recipe and styling by Khoollect Food Editor Frankie Unsworth
Hazelnut praline
Line a metal baking tray with baking paper.
Sprinkle 1/4 of the sugar on the base of a small saucepan and place on a medium heat.
Once the sugar starts to melt, sprinkle the same amount over the top. Repeat this process until all the sugar is melting in the pan and cook until it turns a dark golden brown.
Take it off the heat immediately. Add the hazelnuts and stir to coat (the sugar will keep cooking so you need to work quickly).
Tip onto the baking tray. Leave to cool.
Once cool, break into rough chunks and put half into the food processor and blitz to a powder.
If you’re using this to top a pretty cake (such as our hazelnut dacquoise), apply your icing, then sprinkle the praline powder around the outside and place the larger chunks in the middle.
Line a metal baking tray with baking paper.
Sprinkle 1/4 of the sugar on the base of a small saucepan and place on a medium heat.
Once the sugar starts to melt, sprinkle the same amount over the top. Repeat this process until all the sugar is melting in the pan and cook until it turns a dark golden brown.
Take it off the heat immediately. Add the hazelnuts and stir to coat (the sugar will keep cooking so you need to work quickly).
Tip onto the baking tray. Leave to cool.
Once cool, break into rough chunks and put half into the food processor and blitz to a powder.
If you’re using this to top a pretty cake (such as our hazelnut dacquoise), apply your icing, then sprinkle the praline powder around the outside and place the larger chunks in the middle.
Glass-like praline makes a stunning decoration to top your cakes, cupcakes, loaves and other baked creations. It’s an easy way of adding a touch of luxe to even the most simple dessert, giving it a polished professional look. Never mind if you’re not a master chef – you don’t need a candy thermometer, fancy ingredients or much time to pull this recipe together. Just a little practice makes perfect.
Tips:
- Praline can be used in a number of savoury dishes too. Substitute the hazelnuts for walnuts and add it to a salad of roasted beetroot, goats cheese, spinach and fresh mint.
- Watch this video for tips on making praline.
Recipe and styling by Khoollect Food Editor Frankie Unsworth
Hazelnut praline
Line a metal baking tray with baking paper.
Sprinkle 1/4 of the sugar on the base of a small saucepan and place on a medium heat.
Once the sugar starts to melt, sprinkle the same amount over the top. Repeat this process until all the sugar is melting in the pan and cook until it turns a dark golden brown.
Take it off the heat immediately. Add the hazelnuts and stir to coat (the sugar will keep cooking so you need to work quickly).
Tip onto the baking tray. Leave to cool.
Once cool, break into rough chunks and put half into the food processor and blitz to a powder.
If you’re using this to top a pretty cake (such as our hazelnut dacquoise), apply your icing, then sprinkle the praline powder around the outside and place the larger chunks in the middle.
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