- 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.
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