A piece of art
How to make Hazelnut
Mix the cold water and the gelatine powder together in order to make the gelatine mass.
Microwave until melted and transparent.
Store in portions.
Scale and melt to use in a specific recipe.
For the hazelnut ganachel: mix the milk with the hazelnut paste, heat it up and let it sit for 20 minutes.
Pour the milk through a chamois skin and heat it up.
Pour it onto the white chocolate and 120 g gelatine mass and mix it with a mixer.
Add the hazelnut paste and GOLD CUP® CHANTY DECO.
Let the mixture rest for 12 hours.
In order to make the caramel, heat the milk, GOLD CUP® CHANTY DECO, vanilla sticks and 100 g of glucose.
Heat the rest of the glucose and the sugar to 185°C.
Add the warm milk mixture.
When the caramel has reached 70°C, add the GOLD CUP® CREME and mix it with a mixer.
Heat the sugar and water to 110°C and add the roasted hazelnuts to start preparing the hazelnut paste.
Mix until you have a caramel coating around your hazelnuts.
Pour the mixture onto a silicone mat and let it cool down.
When the mixture has cooled down, put it into a blender until you have a paste.
Melt the milk chocolate with the cocoa butter for the coating.
Whip the hazelnut ganache and fill 3/4 of the silicone mould.
Make a little hole and put some caramel and hazelnut paste and a hazelnut sponge in it.
Fill the mould with the hazelnut ganache.
Put the mould in the freezer.
When frozen, add a little bit of hazelnut ganache on top to make a little point and put it back in the freezer.
Dip the pastry in the coating and scratch the surface with a metal brush.
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