Reus Hazelnuts and Chocolate

Created by Joan Bosch

Reus Hazelnuts and Chocolate

Reus Hazelnuts and Chocolate Prep. Time: 1 hour

Reus Hazelnuts and Chocolate Chef: Joan Bosch

Reus Hazelnuts and Chocolate Category: Snacks & Desserts


Hazelnut Cream:
  • 250 g milk
  • 250 g cream
  • 100 g sugar
  • 3 sheets gelatine
  • 150 g hazelnut paste
  • 200 g milk chocolate
 Hazelnut Crumble:
  • 100 g brown sugar
  • 100 g hazelnut flour
  • 100 g flour
  • 100 g butter
 Hazelnut Genoese:
  • 300 g hazelnut flour
  • 200 g sugar
  • 500 g butter
  • 250 g egg
  • 80 g corn starch
 Hazelnut Ice Cream:
  • 2000 g milk
  • 320 g hazelnut paste
  • 340 g sugar
  • 100 g inverted sugar
  • 240 g stabilizer
  • 50 g glycerol
 Cocoa Biscuits:
  • 90 g butter
  • 250 g icing sugar
  • 300 g flour
  • 75 g cocoa
 Cocoa Caviar:
  • 200 g water
  • 50 g cocoa
  • 50 g sugar
  • 3 g agar-agar


Hazelnut Cream:
Heat the milk and cream and dissolve the sugar.
2) Soak the gelatine beforehand. Drain it and dissolve it in the milk and cream.
3) Pour the hot mixture over the couverture chocolate (milk chocolate).
4) Whisk the mixture, add the hazelnut paste and allow to cool in the fridge.

Hazelnut Crumble: 
1) Mix the dry ingredients and cut the butter into small cubes.
2) Mix in a Kitchen Aid with the spatula attachement until small lumps form.
3) Tip out the mixture onto baking paper and bake at 170° C for 10-15 minutes. 

Almond Genoese:
1) Combine the dry ingredients, combine with the eggs and whisk.
2) Soften the butter and add to the mixture.
3) Bake at 180° C for 15 minutes. 

Hazelnut Ice Cream:  
1) Heat the milk, dissolve the sugar and add the rest of the ingredients.
2) Whisk the mixture and allow to rest in the fridge for 24 hours.
3) Put the mixture in an ice cream maker and store in the freezer. 

Cocoa Biscuits:
1) Mix the softened butter and icing sugar.
2) Add the dry ingredients.
3) Flatten between two sheets of waxed paper to the correct thickness and trim to the desired size.
4) Bake at 170° C for 10 minutes. 

Cocoa Caviar:
Bring the mixture to the boil. Once the agar-agar has completely melted, using a syringe, drip into a bowl of very cold sunflower seed oil.
2) Drain and clean the caviar to remove the excess oil and set aside.
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