Candied Nuts Ingredients:
1 qt. hazelnuts
1/8 cup + 1 Tbsp. corn syrup
¾ cup granulated sugar
½ Tbsp. salt
Candied Nuts Instructions:
In a large bowl toss hazelnuts with corn syrup.
Add sugar and salt. Toss to coat.
Bake at 350 for about 15-20 minutes or until golden brown.
Yield: 4 quarts
Chocolate Sauce Ingredients:
3 cups whole milk
3 cups heavy cream
1 ½ cups granulated sugar
11 yolks
3 oz. hazelnut cream
3 oz. dark chocolate
1 Tbsp. vanilla bean paste
1 tsp. salt
Chocolate Sauce Instructions:
In a saucepan, heat up ¾ cup sugar, salt, cream & milk.
In a bowl, mix yolks with remaining sugar.
When cream mixture is ready, temper with yolk mixture.
Stain & stir in chocolate and vanilla. Cool in ice bath.
Yield: 2 quarts
Hazelnut Pastry Cream Ingredients:
6 cups whole milk
1 ½ cups brown sugar
1 Tbsp. salt
15 yolks, large
¼ cup + 2 tsps. corn starch
6 ounces, cold butter
1 Tbsp. vanilla bean paste
¼ cup + 2 Tbsp. hazelnut paste
Hazelnut Pastry Cream Instructions:
In a saucepan, heat up milk and half of sugar and salt.
In a bowl whisk together yolks, cornstarch and remaining sugar.
When milk is hot, temper with yolks
Strain and immersion blend in butter and hazelnut paste.
Yield: 2 quarts
Chocolate Ganache Ingredients:
800 grams cream
450 grams chocolate
Chocolate Ganache Instructions:
Heat cream and pour over chocolate. Whisk until smooth.
Leave at room temperature for storage.
Yield: 17 glasses
