Servings: 8

Hazelnut Wattleseed Praline Custard: subheading: Hazelnut Wattleseed Praline Custard:
180g hazelnuts 180g hazelnuts
1 cup + 1 tbsp caster sugar 1 cup + 1 tbsp caster sugar
1 tbsp water 1 tbsp water
250ml milk 250ml milk
2 eggs 2 eggs
20g plain flour 20g plain flour
pinch salt pinch salt
2 tsp ground wattleseed 2 tsp ground wattleseed
Souffle Batter: subheading: Souffle Batter:
8 egg whites 8 egg whites
80g plain flour, sifted 80g plain flour, sifted
grapeseed oil, for deep frying grapeseed oil, for deep frying

Preheat oven to 170C.
For the Hazelnut Wattleseed Praline Custard, place hazelnuts onto a tray and roast until golden and the skins start to peel off, about 10 minutes. Immediately pour into a clean tea towel and rub the skins off. Transfer peeled hazelnuts onto a baking tray lined with baking paper.
Place 1 cup sugar and water into a small saucepan and boil until the caramel is deep brown in colour. Remove from heat and pour over hazelnuts. Set aside to cool and harden.
Break into shards then into smaller pieces with a mortar and pestle. Transfer to food processor and process to a powder. Set aside in an airtight container.
To make the crème patissiere, place the milk in a heatproof bowl and heat in the microwave on high for about 3 minutes. Meanwhile, whisk eggs, remaining 1 tablespoon sugar, flour and salt until well combined. Pour into the hot milk and whisk to combine.
Heat the custard mixture in the microwave in two 1 minute bursts, whisking well between bursts or until the mixture is smooth and thick. Whisk in the wattleseed and 3 tablespoons praline powder, and blend with a stick blender if required to form a smooth mixture. Cover the surface with cling film and set aside in the fridge to chill and firm.
For the Fried Souffle, heat the oil in a deep fryer or large saucepan to 165C.
Place egg whites into the bowl of a stand mixer and whisk to stiff peaks. Reduce the speed to low, add the flour and mix until combined.
Spray a 7cm diameter 59ml capacity ladle with oil spray. Spread the souffle batter into the ladle, leaving the centre hollowed out. Place a teaspoon of crème patissiere in the hollow, then cover with souffle batter to seal the custard in.
Carefully slide mixture into the hot oil, ensuring the filling remains enclosed. Use a small amount of the souffle batter if required to patch up any holes.
Fry for about 7 minutes until golden brown turning it regularly, or carefully basting with the oil, to cook evenly. Reduce the cooking temperature if browning too quickly. Remove from the oil and place onto paper towel to drain. Immediately dust in remaining praline powder. Repeat process with remaining mixture.
Serve at room temperature.