What You Need to Know
Blending hazelnut paste with a fat source, such as cream or butter, and incorporating air to create a stable foam. The key variables are the ratio of hazelnut paste to fat, the blending time, and the incorporation of air. The emulsification process involves the formation of a complex mixture of fat, water, and air, stabilized by the hazelnut particles.
Hazelnut foaming is unique in its use of hazelnut paste as an emulsifier and the incorporation of air to create a light and airy texture in desserts like hazelnut foam.
Key Parameters
Equipment
Steps
- 1.
Gianduja Mousse (Piedmont, Italy): Creates the airy structure in this chocolate-hazelnut dessert
- 2.
Hazelnut Cappuccino Foam (Modernist cuisine): Provides aromatic topping for coffee drinks
- 3.
Dondurma (Turkish): Modified version using hazelnut paste for elasticity
The Science
Primary Reaction
emulsification