What You Need to Know
The technique involves heating the cream and hazelnut oil to a high temperature, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique in that it uses a high ratio of hazelnut oil to cream, resulting in a rich and nutty sauce.
Key Parameters
Temperature
20°C
10°C - 80°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderImmersion blenderWhiskMeasuring cupsMeasuring spoons
Steps
- 1.
Piemontese Hazelnut Agnolotti (Italy): Forms the velvety filling binder for stuffed pasta
- 2.
Viennese Hazelnut Schaumrolle (Austria): Creates the stabilized cream layer in pastry tubes