Description
Emulsification of hazelnut oil and cream to create a stable and flavorful sauce.
Technical
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.
Culinary Significance
This technique is unique in that it uses a high ratio of hazelnut oil to cream, resulting in a rich and nutty sauce.
Science
Primary Reaction
emulsification
Parameters
Temperature
20°C optimal
10°C to 80°C range
Avoid overheating to prevent separation
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderImmersion blenderWhiskMeasuring cups