Hazelnut Delights with Textures and Contrast

Created by Joan Bosch

Hazelnut Delights with Textures and Contrast

Hazelnut Delights with Textures and Contrast Prep. Time:

Hazelnut Delights with Textures and Contrast Chef: Joan Bosch

Hazelnut Delights with Textures and Contrast Category: Desserts

Ingredients

Scum of hazelnuts:
  • Hazelnuts powder
  • Cream
  • Sugar
  • Egg whitt
Hazelnuts sponge cake in the microwave:
  • Egg white
  • Hazelnuts
  • Yolk
  • Flour
Hazelnuts crunch:
  • Milk chocolate
  • Hazelnut praline
  • Feullatine
Hazelnuts cocoa sticks:
  • Fondant
  • Glucose
  • Chocolate 70% cocoa
  • Chopped hazelnuts

Preparation

Scum of hazelnuts: Heat up 100 g of cream and mix in 50 g of sugar with 80 g of hazelnut powder and 60 g of egg white. Grind it and put it in a siphon. Hazelnuts sponge cake in the microwave: Grind 60 g of egg white, 40 g of hazelnuts, 40 g of yolk and 10 g of flour, drain through a trainer and put in the siphon. Make three little incisions in a plastic cup. Fill half of the cup with the mixture from the siphon. Put in the microwave for 30-40 seconds. Hazelnuts crunch: Melt 60 g of milk chocolate, mix with 100 g of hazelnut praline and 50 g of feullatine. Fill in tins and freeze. Hazelnuts cocoa sticks: Cook 70 g of fondant with 30 g of glucose until 160ºC. Remove and let it cool down at 140º. Add 10 g of chopped hazelnuts and 10 g of chocolate (70% cocoa). Stir it and dump it on a Silpat and stretch. Cut in sticks.
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