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  • Hazelnut Praline

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    qx95f9czkt
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    This document provides a recipe for hazelnut praline that involves cooking sugar and water to caramelize 600g of skinless hazelnuts. The caramelized hazelnuts are then mixed with 200g of coriander seeds to form a smack or fine powder that can add texture to items like ice cream, pastry cream, or chocolate. The ingredients are 600g hazelnuts, 400g sugar, and 200g water, and the method involves cooking the sugar and water, adding the hazelnuts, continuing to caramelize, then mixing in coriander seeds before cooling.

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    hazelnut praline

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    This document provides a recipe for hazelnut praline that involves cooking sugar and water to caramelize 600g of skinless hazelnuts. The caramelized hazelnuts are then mixed with 200g of coriander seeds to form a smack or fine powder that can add texture to items like ice cream, pastry cream, or chocolate. The ingredients are 600g hazelnuts, 400g sugar, and 200g water, and the method involves cooking the sugar and water, adding the hazelnuts, continuing to caramelize, then mixing in coriander seeds before cooling.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    15 views1 page

    Hazelnut Praline

    Uploaded by

    qx95f9czkt
    This document provides a recipe for hazelnut praline that involves cooking sugar and water to caramelize 600g of skinless hazelnuts. The caramelized hazelnuts are then mixed with 200g of coriander seeds to form a smack or fine powder that can add texture to items like ice cream, pastry cream, or chocolate. The ingredients are 600g hazelnuts, 400g sugar, and 200g water, and the method involves cooking the sugar and water, adding the hazelnuts, continuing to caramelize, then mixing in coriander seeds before cooling.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Hazelnut praline

    Difficulty:
    Serves: 1170 g
    Preparation Time:25min

    The combination of hazelnut & coriander works well & forms a great smack or otherwise blended into a fine powder to add
    texture to ice cream , pastry cream or in chocolate

    Ingredients:

    600 g hazelnuts ( skinless )


    400 g sugar
    200 g water

    Method:

    cook the sugar , water to 114 c


    add the hazelnuts & then sand
    place back on the heat & gently caramelize to the degree of roast
    lastly add the the coriander seeds
    pour out onto silpat mat , allow to cool

    Lindt Chocolate Studio Cape Town

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