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Hazelnut

A piece of art

Cooking Time

90 mins

Serving Suggestion

30 people

Difficulty

Allergy information

How to make Hazelnut

1

Mix the cold water and the gelatine powder together in order to make the gelatine mass.

2

Microwave until melted and transparent.

3

Store in portions.

4

Scale and melt to use in a specific recipe.

5

For the hazelnut ganachel: mix the milk with the hazelnut paste, heat it up and let it sit for 20 minutes.

6

Pour the milk through a chamois skin and heat it up.

7

Pour it onto the white chocolate and 120 g gelatine mass and mix it with a mixer.

8

Add the hazelnut paste and GOLD CUP® CHANTY DECO.

9

Let the mixture rest for 12 hours.

10

In order to make the caramel, heat the milk, GOLD CUP® CHANTY DECO, vanilla sticks and 100 g of glucose.

11

Heat the rest of the glucose and the sugar to 185°C.

12

Add the warm milk mixture.

13

When the caramel has reached 70°C, add the GOLD CUP® CREME and mix it with a mixer.

14

Heat the sugar and water to 110°C and add the roasted hazelnuts to start preparing the hazelnut paste.

15

Mix until you have a caramel coating around your hazelnuts.

16

Pour the mixture onto a silicone mat and let it cool down.

17

When the mixture has cooled down, put it into a blender until you have a paste.

18

Melt the milk chocolate with the cocoa butter for the coating.

19

Whip the hazelnut ganache and fill 3/4 of the silicone mould.

20

Make a little hole and put some caramel and hazelnut paste and a hazelnut sponge in it.

21

Fill the mould with the hazelnut ganache.

22

Put the mould in the freezer.

23

When frozen, add a little bit of hazelnut ganache on top to make a little point and put it back in the freezer.

24

Dip the pastry in the coating and scratch the surface with a metal brush.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

GELATINE MASS:
100g GELATIN POWDER
500g WATER
---------------------------------
HAZELNUT GANACHE:
750g MILK
300g WHITE CHOCOLATE
480g HAZELNUT PASTE
1350g GOLD CUP® CHANTY DECO
---------------------------------
CARAMEL:
400g GOLD CUP® CHANTY DECO
100g MILK
310g GLUCOSE
2 VANILLA STICKS
190g SUGAR
140g GOLD CUP® CREME
---------------------------------
HAZELNUT PASTE:
300g ROASTED HAZELNUTS
200g SUGAR
60g WATER
---------------------------------
COATING:
300g MILK CHOCOLATE
300g COCOA BUTTER

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