What You Need to Know
This technique involves slowly adding hazelnut praline to cream while mixing, relying on the principles of emulsification to create a stable mixture. The optimal ratio of hazelnut praline to cream is around 1:2. The mixture is then heated to around 25°C to enhance the emulsification process.
Emilian hazelnut praline emulsion is unique in that it involves the use of high-quality hazelnut praline, which has a distinct flavor and aroma, and is often used in traditional Emilian desserts.
Steps
- 1.
Torta Barozzi (Vignola, Italy): Provides the velvety base layer for this chocolate-hazelnut cake
- 2.
Semifreddo alle Nocciole (Piedmont, Italy): Forms the aerated frozen mousse component
- 3.
Crème Praliné Entremet (French patisserie): Creates the smooth praline cream layer in layered desserts
The Science
Primary Reaction
emulsification