What You Need to Know
Blending hazelnuts with cream and sugar to create a smooth and creamy emulsion, and then chilling the mixture to allow the flavors to mature. The process involves the formation of a stable fat-protein interface that gives the paste its smooth and creamy texture.
Hazelnut creaming is a crucial step in creating authentic Italian desserts like gelato and tiramisu.
Key Parameters
Equipment
high-powered blenderfood processorfine mesh strainerrubber spatula
Steps
- 1.
Gianduja (Piedmont, Italy): Base for chocolate-hazelnut spread
- 2.
Dacquoise (France): Nut component in layered dessert
- 3.
Baklava (Ottoman Empire): Nut filling binder
The Science
Primary Reaction
Lipid oxidation