Hazelnut praline Custard /Pastry cream

Custard or pastry cream is the most decadent and easiest pudding you can ever make….do you agree??  Vanilla custard with fruits salad is the pudding mostly made during my childhood. More than the fruits, our eyes would be on those pastry creams and we used to enjoy every bit of it. At that time they used to make with the custard powder we can get ready from the super markets. I think still back home everyone using that easiest short cut for making custard. Here I made using the egg yolks, which was really creamy and luscious. Hazelnut praline custard/pastry cream

And when I added delicious hazelnut praline to this most humble dessert, which for sure took them to the next level. Oh that caramely and nutty goodness….yummmm. And can you go wrong with the hazelnuts???  I doubled the recipe of praline than I need for this recipe, thinking that I can store them for other recipe which I was planning to do after 2 days, but guess what? half of the portion I just had as it is….. If hubby were at home at that time, we both would have finished them off. It was too good to have by its own.

Even though you can enjoy this pastry cream just the way it is, it can be used with your eclairs, cream puffs, as filling to your cupcakes or to frost your cakes as well. It will be sooo good with your Crepe  for breakfast as well!!!Hazelnut praline custard/pastry cream

You will have those 4 egg whites after making this!!! You can use them to make healthy omlet for breakfast yea!! Or why don’t you try Financiers….it will be so yummm with your evening cup of coffee. Left over egg whites will freeze well too.

What are the other ways do you use custards with?? Let me know in comments :).

Recipe adapted from brunoskitchen.

Ingredients :- (My Measurements & Conversions)

Hazelnut praline :-

  1. Sugar – 200 g (1 cup)
  2. Salt – a pinch
  3. Hazelnut – 180 g (1 1/4 cup)

Custard/Pastry cream :-

  1. Milk – 1 Cup
  2. Milk cream – 1/3 cup
  3. Sugar – 1/4 cup
  4. Egg yolks – 4
  5. flour – 1 table-spoon
  6. Corn flour – 1.5 table spoon
  7. Salt – a pinch
  8. Vanilla extract – 1 tea-spoon
  9. Butter – 4 Table spoon

Direction :-

Hazelnut praline :- hazelnut praline custard/pastry cream

  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.

Custard/Pastry cream :- hazelnut praline 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 :).

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.

hazelnut praline custard/pastry cream

6 Comments Add yours

  1. Megala says:

    Wow ! Delicious nutty cream !! Love its beautiful color & texture !!!

    Liked by 1 person

    1. nadishaf says:

      Thank you Meghala 😍! Do try when time permits!!

      Liked by 1 person

  2. I am drooling at that bowl of praline custard… As soon as I saw the picture, I was picturing my box of hazelnuts getting utilised for this… will make an amazing dessert too…

    Liked by 1 person

    1. nadishaf says:

      Thank you soo much Rafeeda 😍…. Hope you will love this combo!!

      Like

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