Homemade Kinder Bueno: moulded wafer shells, hazelnut praline cream and tempered chocolate
Claire Saffitz x Dessert Person · ♥ 17.7K likes · 409.3K views · 30 min video
Timestamp
Ingredients
Method
Techniques
- hazelnuts
- sugar
Cook sugar in a saucepan as a dry caramel, without water, stirring once the bottom browns, to a fluid deep amber.
- ½ cup melted butter
- 1 cup cake flour
- ½ cup corn starch
- 35 g confectioners' sugar
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup water
- vanilla
Wafer batter: in a food processor combine a cup of cake flour, half a cup of cornstarch, about 35 g confectioners' sugar, one and a half teaspoons baking powder and half a teaspoon salt; stream in half a cup of melted butter, half a cup of water and a little vanilla; scrape down. Rest the batter.
Mixing the wafer batter
Fold the cooled caramel-hazelnut mixture in a towel and break it with a mallet, then grind in the food processor to as smooth a paste as possible.
Adding butter while the praline is warm makes it break, the fat separating; let the praline cool before adding butter.
- neutral oil
Rub a few drops of neutral oil into the mould grooves with a paper towel without pooling; set the moulds on a sheet tray and preheat them in a 350 oven about 12 to 15 minutes.
Pipe batter into the hot bottom moulds, put the lids on and bake about five minutes; remove the lids and return to the oven to dehydrate.
- butter
Test: unpreheated moulds brushed with oil, baked eight to ten minutes to set, then trimmed and baked longer until golden brown; the wafers stuck.
Whip a fresh batch of cooled praline paste into room-temperature butter with a hand mixer.
- non-stick baking spray
Season the moulds with oil in a hot oven and coat with non-stick baking spray containing flour; the wafers then release. Bake until golden brown, about 15 minutes, and dry further.
If the butter is warmer than about 68F, its whipping temperature, beat it over a light ice bath until fluffy; add a little more praline paste; firm it in a cool fridge.
Re-whip the filling, pipe a blob into each wafer well and close with the bottom wafer.
- chocolate
Temper the chocolate by the seed method: warm it to 120F.