Hazelnut Cream Tuiles Food

HAZELNUT BRULE PANNA COTTA

Steps:

• Caramelized Hazelnuts - Place the nuts in a lagre baking tin and set aside. Preheat the oven to 175c degrees.
• Combine the brown sugar, golden syrup, butter and salt in a medium saucepan over medium-high heat. Stir until the sugar melts, and bring it to a boil.
• Boil the mixture for four minutes without stirring. Once the four minutes is up, remove immediately from the heat. Add the vanilla and baking soda, and stir quickly.
• Immediately pour the mixture over the nuts in the pan and stir to coat the nuts thoroughly.
• Bake the caramel nuts for 40 minutes, stirring after every 10 minutes.
• Remove the nuts from the oven and spoon them onto a baking sheet covered with foil. Allow them to cool at room temperature, and once cool, break them into pieces. Store Caramel Nuts in an airtight container at room temperature.
• Blitz the nuts in a food processor until consistency is similar to bread crumbs.
• Creme Anglaise - In a large mixing bowl, cream together the egg yolks and sugar until pale and fluffy.
• Combine the milk and chopped vanilla pods and seeds in a heavy-bottomed pan, bring to the boil and simmer for 4-5 minutes. Turn off the heat and allow to cool for 30 seconds.
• Pour the milk mixture onto the eggs and sugar, whisking continuously until smooth and creamy, then return the mixture to the saucepan. Place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon.
• Strain the mixture through a sieve into a bowl, stir for a few minutes, then place into the fridge to chill until needed.
• Hazelnut Cream - Whisk the cream and nutella together until slightly thickened and transfer to the fridge to chill until needed.
• Vanilla Tuile - Preheat the oven to 180C/350F/Gas 4.
• Mix egg whites, flour, sugar and vanilla essence together to form a smooth paste.
• Pipe the paste in a spiral motion onto a piece of baking parchment and bake in the oven for five minutes or until golden.
• Remove from the oven and while still warm, shape biscuits into desired shape by lying over an upturned bowl.
• Panna Cotta. - Soak the gelatine leaves in a little cold water until soft.
• Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
• Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
• Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
• Preparation is down to your own artistic temperament. I sat the Panna cotta in the middle of the plate with the nuts scattered round the base, a piping of the hazelnut cream on top of the panna cotta. Small daps of creme anglaise dotted around the plate and the tuile positioned around the panna cotta as though encasing it.

HAZELNUT CHOCOLATE TUILES

Steps:

• Halve 4 parchment paper sheets lengthwise and set aside. Prepare a stencil using a piece of cardboard 6 inches long by 4 inches wide. Draw a circle 2 1/2 inches in diameter in the upper half of the cardboard then cut out the circle. The stencil is the cardboard with the circle removed.
• Melt and temper the chocolate (see pages 25-30), then stir in the ground hazelnuts thoroughly. Set the stencil over a strip of parchment paper and spread about a tablespoon of the mixture over the opening, using an offset spatula with a 4-inch blade. The tuiles should be no more than 1/8 inch thick. Lift the stencil off the parchment paper and scrape the excess chocolate mixture from the stencil back into the bowl. You should be able to place 4 tuiles on each strip of parchment paper.
• Let the tuiles set for 3 to 4 minutes, then carefully drape the parchment paper with the tuiles over a rolling pin that is set on a jelly roll pan. Chill the tuiles in the refrigerator until firm (10 to 15 minutes). Gently peel the parchment paper off of the curved tuiles. In a tightly covered container wrapped in several layers of aluminum foil, the tuiles will keep for 1 week at room temperature or 1 month in the refrigerator. The tuiles are best served at room temperature.
• White Chocolate Tuiles: Substitute 10 ounces white chocolate for the bittersweet chocolate.
• Coconut Chocolate Tuiles: Substitute 2 cups shredded sweetened coconut, lightly toasted, for the hazelnuts.
• Nibby Tuiles: Substitute 1 cup roughly chopped cacao nibs for the hazelnuts.

HAZELNUT FLORENTINES

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with foil and apply a light coating of cooking spray to the foil. As an alternative, a Silpat sheet work quite well.
• In a medium mixing bowl, combine the melted butter, sugar, molasses and milk. (Lazy chef's tip: you can also mix the batter in the saucepan or bowl used to melt the butter).
• Mix in in the ground hazelnuts and flour.
• Drop scant teaspoons of batter onto the prepared sheets leaving 3 to 5 inches between each drop. Your drops should be smaller than a quarter.
• Bake for 5 or 6 minutes until the cookie until the cookie a deep golden hue and has a lace like appearance where the butter has melted off. Remove tray from oven and let cool until set, about 1 or 2 minutes. Remove from tray and place on a cooling rack. If your cookies are still soft at this point, they are not quite cooked and you can return them to the oven for another minute.
• To decorate the cookies, melt the chocolate according to your favorite method. Drizzle on cookies.
• (Melting tip: With small quantities of chocolate, you can place the chips in a small heavy duty storage bag and force the chips to one corner. Submerge the sealed bad in a cup of boiling water for 20 to 30 seconds and remove. Knead the softened chips into a liquid. If if needs additional melting, return the bag to the water bath. Once the right consistency is achieved, snip the corner and drizzle).

HAZELNUT CREAM FILLING

Steps:

• Put cream into mixing bowl and mix on high until soft peaks form, about 4 minute Refrigerate for 1 hour.
• Whisk egg whites and sugar in a bowl while in a pan of boiling water and temp reaches 160 deg(this helps the sugar fully dissolve).
• Attach bowl to mixer with the whisk attachment; beat on high speed until slightly cooled and stiff peaks form (but not dry), about 5 minutes.
• Switch from whisk attachment to paddle attachment. Set on medium and add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream (you can add 1 tsp hazelnut syrup **not extract** to the "1/3 cup heavy cream", if you cannot find hazelnut cream), salt; mix until mixture comes together.
• Fold in the whipped cream that has been put aside in the fridge.
• Fill your favourite pastry.
• This saves well, refrigerated, but will firm up. Best to let it come to room temperature when using later.
• Time includes the time it takes for whipped cream to set up in the fridge.