Hazelnut Crunchy Caramel

Posted by: AUI

Active Time

0 Hour
15 Minutes

Total Time

0 Hour
45 Minutes

Assembly

Granulated sugar as Needed Granulated sugar as Needed

0.1 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti) 2 g Original Tahitian Vanilla Beans Tahitensis (Tahiti) (596102) (596102) Qty: 1

5.6 oz Hazelnut, medium dark roasted 160 g Hazelnut, medium dark roasted

8.8 oz Granulated sugar 250 g Granulated sugar

0.1 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti) 4 g Original Tahitian Vanilla Beans Tahitensis (Tahiti) (596102) (596102) Qty: 1

8.8 oz Heavy cream 250 g Heavy cream

7.1 oz Butter 200 g Butter

3.5 oz Praline paste hazelnut 1:1, 5kg 100 g Praline paste hazelnut 1:1, 5kg (750083) (750083) Qty: 1

Mix the first amount of sugar and vanilla bean together. Make a dry caramel. Add the roasted hazelnuts while still warm. Pour out onto a Silikomart Silkmat (591030.) Allow to cool completely. Once cool roughly chop.
Mix the second amount of sugar and vanilla bean together. Make a dry caramel. Deglaze with the heavy cream. Cook to 226F/ 108C. Add the butter and the hazelnut paste. Emulsify and leave to cool.
Once completely cool, fold in the chopped caramelized hazelnuts.