Hazelnut Crunchers Food

HAZELNUT CRUNCH (NOCI CROCCANTE)

Steps:

• Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
• Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your favorite ice cream.

HAZELNUT CRUNCH

Steps:

• Heat oil in a medium skillet over medium-high. Add rosemary and lemon zest and cook until fragrant, 30 seconds to 1 minute. Add hazelnuts and cook, stirring frequently, until nuts are golden brown and rosemary and lemon zest are crisp, 1 to 2 minutes more.
• Add sugar and lemon juice and continue cooking, stirring, until liquid darkens and nuts begin to caramelize, just a few seconds. Season with salt and pepper. Transfer to a bowl and let cool completely, about 30 minutes. Break apart into smaller pieces as desired. Crunch can be made ahead and stored in an airtight container at room temperature up to 2 days.

CHOCOLATE HAZELNUT CRUNCHIES

Steps:

• Combine the hazelnuts and Brown Rice Krispies in a bowl.
• In a double boiler, melt the chocolate and salt together.
• Pour over the hazelnut mixture and stir to thoroughly coat.
• Spread out onto a parchment or wax-paper lined baking sheet and allow to set.

HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F.
• Butter and flour two 8-inch cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.
• For the crunch:
• Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside.
• For the filling:
• Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream.
• For the topping:
• Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.
• To assemble the cake:
• Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve.

HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE

Steps:

• FOR THE CAKE:.
• Preheat the oven to 350º F.
• Butter and flour 2 (8-inch) cake pans.
• Prepare the cake mix according to package instructions.
• Divide the batter between the 2 cake pans and bake according to package instructions; remove from the oven and let cool on a wire rack.
• FOR THE CRUNCH:.
• Place the toasted nuts close together in a single layer on a parchment-lined baking sheet.
• Combine the sugar and water in a small saucepan over medium-high heat.
• Stir the sugar mixture until dissolved.
• Bring to a boil and let cook until the sugar is light brown, about 8 minutes.
• Let the bubbles subside then pour the caramelized sugar over the nuts.
• Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes.
• When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces; set aside.
• FOR THE FILLING:.
• Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl.
• Using an electric mixer whip the cream mixture to soft peaks.
• Fold the crunch mixture into the whipped cream.
• FOR THE TOPPING:.
• Place the chocolate, sugar and zest in a food processor.
• Process the mixture until the chocolate is finely ground.
• ASSEMBLY OF CAKE:.
• Put 1 cake on a serving plate.
• Top with 1-inch of the whipped cream crunch mixture.
• Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture.
• Sprinkle the top and sides of the cake with the ground chocolate.
• Serve & Enjoy!

HAZELNUT ROCHERS

Steps:

• To make the ganache, pour the cream into a saucepan and scrape in the seeds from the vanilla pod, along with the pod. Bring to the boil, then remove from the heat and leave to infuse for 30 mins. Strain the infused cream into a clean saucepan, add the sugar and bring to the boil.
• Put the Gianduja and dark chocolate in a mixing bowl. Pour the hot cream over the chocolate, and mix until everything forms a thick melted chocolate mixture.
• Add the butter and mix well until fully incorporated. Leave the ganache to set at room temperatire for 1-2 hrs.
• To assemble, put the ganache in a piping bag fitted with a 12mm nozzle. Pipe small 'bulbs' of the ganache onto a lined tray. Put a whole rosted hazelnut into each bulb of ganache.
• Pipe a larger bulb of ganache on top of each hazelnut and leave to set for 1 hr in the fridge.
• Roll each bulb into a sphere and coat in feuillantine, then chill while you prepare the nutty chocolate.
• Temper the milk chocolate by melting 2/3 of it in a bowl to 45C-50C set over a pan of simmering water. Add the remaining chocolate to allow it to cool to 26C-27C, then melt back to 29C-30C.
• Add the almonds to the tempered chocolate. Remove the ganache from the fridge and use a fork to dip each into the nutty chocolate. If the chocolate thickens too much, warm it slightly.
• Place each rocher on a lined tray to set for 1-2 hrs in a cool, dry area before decorating with gold leaf to finish, if you like. Will keep for one week stored in an airtight container in a cool, dry place.

HAZELNUT CRUNCH CAKE WITH HONEYED KUMQUATS

Steps:

• For nut crunch:
• Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally. Mix in nuts. Pour onto foil; cool completely. Coarsely chop nut crunch. Set aside.
• For kumquats:
• Starting at rounded end, cut cross into each kumquat to within 1/4 inch of stem end. Bring wine, sugar, honey, and star anise to boil in heavy large saucepan, stirring until sugar dissolves. Scrape in seeds from vanilla bean; add bean. Add kumquats; simmer until almost tender, about 8 minutes. Using slotted spoon, transfer kumquats to plate; cool. Seed and finely chop enough kumquats to measure 2/3 cup (reserve remaining kumquats). Gently boil kumquat syrup until reduced to 11/4 cups, about 12 minutes. Cool.
• For cake:
• Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch or 17 x 11 x 3/4-inch baking sheet with foil; butter and flour foil. Finely grind nuts with flour in processor; transfer to medium bowl. Whisk in baking powder, spice, and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in yolks and extracts. Beat in dry ingredients alternately with milk in several additions, just until combined. Using clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten, then fold in remaining whites. Spread batter evenly in prepared pan.
• Bake cake until tester inserted into center comes out clean, about 20 minutes for 17 x 11-inch cake and 28 minutes for 15 1/2 x 10 1/2-inch cake. Cool cake in pan on rack 20 minutes. Run knife around cake to loosen. Turn cake out onto foil-lined rack; cool completely. Cut hazelnut cake crosswise into 3 equal pieces.
• For frosting:
• Combine all ingredients in large bowl; beat to soft peaks (do not overbeat or mixture will curdle).
• Place 1 cake piece on platter. Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup. Top with second cake piece. Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup. Top with third cake piece. Spread remaining frosting over top and sides of cake. Drain remaining kumquats; remove seeds and any attached pulp. Top cake with kumquats, arranging like flowers. Do ahead Can be made 1 day ahead; cover and chill cake. Store remaining nut crunch and kumquat syrup at room temperature. Press remaining nut crunch around sides of cake. Drizzle 2 tablespoons syrup over cake and serve.

HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE

Steps:

• Preheat the oven to 350°F. Butter and flour two 8-inch cake pans.
• Prepare the cake mix according to package instructions. Divide the batter between the cake pans and bake as directed. Remove from the oven and cool on a wire rack.
• To Make the Crunch
• Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the granulated sugar and 1/3 cup of water in a small saucepan. Bring to a boil over medium-high heat and stir until the sugar has dissolved. Continue to boil the mixture until the sugar is light brown, about 8 minutes. Remove from the heat and let the bubbles subside, then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the nut crunch cool until hard, about 30 minutes. When the nut crunch is hardened and cool, place it on a cutting board and cut into small pieces, saving a few larger ones for decoration. Set aside.
• To Make the Filling
• Put the mascarpone, cream, confectioners' sugar, and vanilla into a large mixing bowl. Using an electric mixer, whip the cream mixture to soft peaks. Fold the chopped nut crunch into the whipped cream.
• To Make the Topping
• Place the chocolate chips, granulated sugar, and zest in a food processor. Process the mixture until the chocolate is finely ground.
• To Assemble the Cake
• Put 1 cake layer on a serving plate or cake stand. Top with a 1-inch layer of the whipped cream-hazelnut crunch filling. Place the second layer of cake on top of the first and frost the entire cake with the remaining filling. Sprinkle the top and sides of the cake with the ground chocolate topping and add some shards of nut crunch as decoration. Serve.