What You Need to Know
Combining hazelnut oil with sugar and cream to create a stable emulsion, ideal for desserts like gelato and cakes. This process involves heating the sugar and cream to create a syrup, then slowly whisking in the hazelnut oil.
Hazelnut praline emulsion is a traditional Italian technique used to add flavor and moisture to desserts like hazelnut gelato and torta di nocciole.
Key Parameters
Temperature
60°C
20°C - 80°C
Time
20 minutes
10 minutes - 30 minutes
Equipment
Double boilerHand mixerGlass bowlMeasuring cupsWhisk
Steps
- 1.
Gianduja (Piedmont, Italy): Forms the creamy base for chocolate-hazelnut spread
- 2.
Dacquoise (France): Used as filling between almond meringue layers
- 3.
Praliné feuilletine (Belgium): Combined with chocolate for crisp texture in bonbons
The Science
Primary Reaction
emulsification