Hazlenut Ganache Food

CHOCOLATE GANACHE

Steps:

• Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

HAZLENUT GANACHE

Steps:

• In a small saucepan, bring the cream to a boil. Add the gianduja chocolate and vanilla. Remove from heat, and stir until melted. Stir in the hazelnuts until incorporated. Transfer to a medium bowl. Stir in the butter. Refrigerate until firm, about 30 minutes.
• When ready to use, remove from refrigerator and stir with a wooden spoon until softened, about 1 minute.

HAZELNUT GANACHE THUMBPRINT COOKIES

Steps:

• In a medium bowl, whisk together the all-purpose flour, hazelnut meal and a pinch of salt
• In the bowl of a stand mixer with the paddle attachment, beat the butter, light brown sugar and granulated sugar together until pale and fluffy, 2 to 3 minutes. Add the egg yolk and vanilla extract; beat once more. In 2 additions, add the dry ingredient mixture, scraping down the bowl if needed, until completely combined. Transfer to the refrigerator to chill for 15 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Scoop scant tablespoonfuls of dough, roll into balls and arrange on the prepared baking sheets, spacing them a few inches apart. Make an indentation, a thumbprint, in the center of each ball of dough using your thumb and/or the help of your index finger. Bake until the bottoms are golden brown, 10 to 12 minutes. Remove from the oven and immediately reinforce the thumbprints using the end of a wooden spoon. Allow to cool completely on the baking sheets.
• While the cookies are cooling, make the ganache. Place the chocolate into a heat-proof bowl. Add the heavy cream to a small saucepan set over medium-high flame and heat until the cream is scalding. Pour the cream over the chopped chocolate and allow to stand for 1 minute. Stir until smooth.
• When the cookies are cool, add a scant teaspoon of chocolate ganache to each thumbprint. Top with a sprinkle of flaked sea salt. If transporting, allow the chocolate to set for 1 hour.

CHEWY SALTED CARAMEL AND HAZELNUT GANACHE BON BONS

Steps:

• In a 1-quart saucepan, mix together 1/4 cup water and the sugar. Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel.
• Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container. Once the caramel turns a light amber color, slowly pour in the hot cream. Add the butter and salt, and stir until the butter melts. Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate. The heat of the caramel will melt the chocolate. Pipe the caramel when it's hot into silicon molds. Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache.
• Pop the frozen caramel right on top of the Hazelnut Chocolate Ganache coins while they're still warm. Sprinkle with the crisp pearls. You are now ready to dip into chocolate.
• To finish the bon bons, melt and temper the chocolate. Dip the caramels in the chocolate and let sit until chocolate sets.
• In a small 1-quart saucepan, bring the cream to a boil. Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate. Before you start to mix, add the praline and the corn syrup. Gently mix until the mixture is homogenous. Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag. Pipe into discs, the size of a quarter.

HUNGARIAN RICH CHOCOLATE HAZELNUT TORTE

Steps:

• Preheat the oven to 350 degrees.
• Have ready n 8 inch round baking time, buttered and lined with kitchen paper.
• Melt the butter very slowly over a low heat.
• Remove from the heat and add the chopped chocolate, stirring all the time so that it melts in the hot butter. Cool.
• Whisk the egg whites to soft peaks, then keep aside until needed.
• Whisk the egg yolks and sugar together until thick and pale.
• Add the chocolate mixture and mix well.
• Sprinkle in the flour and ground hazelnuts, and mix together carefully.
• Add the egg whites and fold them in carefully to retain as much air as possible.
• Pour into the prepared tin and bake for 25 minutes. The cake should be set, but slightly wobbly in the center. Cool in the tin.
• To prepare the chocolate ganache, heat the cream almost to boiling point.
• Immediately remove from the heat, and add the chopped chocolate. Stir until amalgamated.
• Cool and they pour over the cake to glaze. Allow to set.
• To make the hazelnut topping, place the sugar and 3.5 ounces water in a saucepan and cook until lightly caramelized.
• Remove from the heat and add the whole roasted hazelnuts.
• Stir briefly to coat.
• Using tong, and working quickly, remove the sticky nuts in clusters, an place on lightly oiled baking paper to cool.
• Top the cake with hazelnut clusters and serve.

ORANGE-CHOC CUPCAKES W/ NUTELLA GANACHE FILLING AND HAZELNUT

Steps:

• For the cupcake:.
• Preheat the oven to 350°F.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
• Add the eggs, one at a time, then the orange zest.
• Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl.
• In another bowl, combine the orange juice, buttermilk, and vanilla.
• Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
• Melt the chocolate and add into the orange batter.
• Pour 2/3 full into the cupcake wrappers, smooth the top, and bake for 22 to 25 minutes, until a cake tester comes out clean.
• For the Hazlenut Buttercream Frosting:.
• Cream butter and shortening with mixer for 3 minutes on high speed.
• Add Frangelico.
• Gradually add sugar, one cup at a time, beating well on medium speed.
• Scrape sides and bottom of bowl often.
• Mix on high speed for 5 minutes.
• For the Nutella Ganache:.
• Melt the Nutella and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• After the cupcakes have had a chance to cool, scoop out the tops of the cupcakes with a melon baller and cut off the "cone" part of the middle.
• Drizzle in the Nutella ganache and replace the top of the cupcake.
• Spread with the hazelnut frosting.
• You can decorate them with leftover orange rind, but that's optional.