caramelized hazelnuts

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caramelized hazelnuts

caramelized hazelnuts

caramelized hazelnuts
caramelized hazelnuts
Ingredients caramelized hazelnuts
Number of eggs
Egg shells (to be prepared the day before)

10 extra-fresh eggs

1 teaspoon white vinegar
Caramelized hazelnuts (to be done the day before)

200 g hazelnuts

100 g sugar

5 g semi-salted butter
The ganache (the same day)

115 g butter

140 g dark chocolate with 55% cocoa

1 egg

3 egg yolks

40 g sugar
Lemon cream (same day)

150 g liquid cream

10 g sugar

20 g lemon juice

Lemon zest

Preparation caramelized hazelnuts
Total time: 1h58
Preparation: 1h20
Rest : 8 min
Cooking time: 30 min
The day before, prepare the hollowed-out egg shells: pierce the eggs to 3/4 of their height with a needle. Slide the tip of a pair of scissors into the holes and chisel a hat. Empty the contents of the eggs into two bowls, separating the white and yolk.

Rinse the hulls under cold water, then in a vinegar water bath (1 litre of water + the white vinegar). Remove the white membrane. Rinse again under cold water. Turn the hulls over on a cloth and leave them to dry overnight.
The day before, also prepare the caramelized hazelnuts.
Put the hazelnuts, stripped of their skin, on an oven tray and roast them at 150°C (thermostat 5) for 15/18 minutes. Keep them warm.
In a saucepan over low heat melt one third of the sugar, as it melts add the rest in small quantities. Once all the sugar has been incorporated, let it caramelize and pour in the hot hazelnuts. When they are well coated with caramel sugar add the semi-salted butter. Mix for 2/3 minutes and remove on a sheet of baking paper. Leave to cool completely and store in an airtight container away from moisture.
Preheat the oven to 180 °C (gas mark 6).

Prepare the ganache the same day. Gently melt the butter. As soon as it has melted, remove it from the heat. Chop the chocolate with a saw-knife. Melt it in a saucepan in a bain-marie or microwave oven.
Mix the egg and egg yolks with the sugar. Pour in the melted chocolate at a temperature of about 45 °C and stir gently. Pour in the melted butter and stir gently until smooth. Using a disposable piping bag just cut, fill the ganache in the eggs to 3/4 of their height.
Place a sheet of aluminium foil on an egg carton and place on the baking sheet to hold the eggs during cooking. Place the 10 egg shells in the oven. Place in the oven and bake for 7/8 minutes.
As soon as they come out of the oven let them cool for 6/8 minutes, place the egg shells on egg cups (or on napkin rings placed in the centre of a plate).
Also prepare the lemon whipped cream the same day: put the cold cream in a bowl immersed in a double boiler of ice cubes and whip until it becomes whipped. Stir in the sugar, zest and juice. Keep in the refrigerator.
When you are ready to serve the eggs, garnish them with a few crushed caramelized hazelnuts using a rolling pin or Pierre Hermé Paris hazelnut spread.
Garnish them to the brim with lemon whipped cream, place one or more caramelised hazelnuts in the centre.
To be eaten immediately with a small spoon.

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