• Foto Joan Bosch

Hazelnut Delights with Textures and Contrast

Created By Joan Bosch

Hazelnut wirh textures
Chef:  
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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

Nuts and dried fruits used

    Hazelnut

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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