What You Need to Know
Blending hazelnuts with a small amount of oil and water to create a stable emulsion, which is then strained and whipped to incorporate air and increase volume. The emulsification process involves the formation of a complex network of fat molecules and water, which gives the paste its smooth and creamy texture.
Hazelnut praline emulsification is unique in that it involves a specific ratio of hazelnuts to oil and water, as well as a precise whipping process to achieve the desired texture and consistency.
Steps
- 1.
Praliné Feuilletine (France): Provides the creamy binding agent for crisp feuilletine layers
- 2.
Gianduja Gelato (Piedmont, Italy): Forms the emulsion base for ultra-smooth hazelnut gelato
- 3.
Baklava Filling (Turkey): Creates the velvety texture in modern baklava interpretations
The Science
Primary Reaction
Lipid oxidation