Description
Emulsification of hazelnut oil and cream to create a stable and flavorful cream.
Technical
This technique involves heating hazelnut oil and cream to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, pH, and whisking speed.
Culinary Significance
This technique is unique in that it uses hazelnut oil, which has a distinct flavor profile and high nutritional value.
Science
Primary Reaction
emulsification
Parameters
Temperature
80°C optimal
20°C to 90°C range
Temperature range for stable emulsification
Time
15 minutes
5 minutes – 30 minutes
Equipment
Double boilerWhiskThermometerGlass bowl