Hazelnuts with a blueberry coating
Creation by Ollie Schuiling, Schloss Schauenstein restaurant, Fürstenau, Switzerland.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
150 |
g |
hazelnuts |
|
37.5 |
g |
sugar |
|
300 |
g |
white chocolate (Opalys) |
|
20 |
g |
blueberry purée |
|
20 |
g |
powdered milk |
|
10 |
g |
blueberry powder, freeze-dried |
Preparation method
- Roast the hazelnuts at 150°C until golden brown.
- Caramelise the sugar and add the nuts while still warm.
- Fold the nuts into the sugar and add a tiny amount of butter to stop them from sticking.
- Pour out the mixture onto a silicon sheet and separate the nuts.
- Leave the nuts to cool.
- Melt the white chocolate to 40°C and then add the blueberry purée.
- Add the powdered milk and freeze-dried blueberry powder and mix thoroughly.
- Transfer the warm mixture to a piping bag and place in an oven at 35°C.
- Place the nuts in a cold round bowl and add some of the coating.
- Fold it in so that the chocolate mixture sticks to the nuts.
- Repeat until you have used up all of the mixture.
- Take the nuts out of the bowl and then use a hot air gun to remove the last remnants of chocolate from the bowl. Add to the nuts as well.
Serving suggestions
- As a friandise.
- As a component in a composition with cream cheese, mascarpone, and peach components.