Gastronomixs

Hazelnuts with a blueberry coating

Creation by Ollie Schuiling, Schloss Schauenstein restaurant, Fürstenau, Switzerland.

Hazelnuts with a blueberry coating

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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.

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