Following a request from a user, our corporate chef, Enrique Fleischmann, has made 4 kilos of hazelnut praline with the new KE-8V cutter.
Toasted hazelnut praline
- 2 kg of hazelnuts, peeled and toasted
- 2 kg of icing sugar
- 400 g of water
First, mix the water with the icing sugar and heat until we get a 118ºC syrup. When the desired temperature has been reached, add the peeled and toasted hazelnuts and mix them in until they become coated. When the hazelnuts are ready, remove them from the heat and put them to one side.
Separate the hazelnuts that have become stuck together and return them to the heat to complete caramelisation, giving them a caramelised golden colour. Leave them to stand on the kitchen marble or worktop until they have cooled completely.
Put the caramelised hazelnuts into the new KE-8V and blend them for 1 minute at speed 5 and then for a further minute.
Important note: During blending, it is important that our mixture doesn’t exceed 50ºC. Take into account the quality and the power of the machine when using it. It is possible to achieve a quality production with high performance and a professional result with our KE-8V.