What You Need to Know
This technique involves heating hazelnut oil and cream to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, pH, and whisking speed.
This technique is unique in that it uses hazelnut oil, which has a distinct flavor profile and high nutritional value.
Key Parameters
Temperature
80°C
20°C - 90°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
Double boilerWhiskThermometerGlass bowlMeasuring cups
Steps
- 1.
Gianduja mousse (Turin, Italy): Creates the foundational emulsion for the chocolate-hazelnut mixture
- 2.
Hazelnut praliné (Lyon, France): Stabilizes the caramelized nut paste