How To make Hazelnut Spirals
Cookie dough: 1 1/4 c Flour
1/3 c Sugar
14 ts Baking powder
1/8 ts Salt
1/2 c Butter plus
2 tb Butter, cold; cut in pieces
1 Egg yolk
1 ts Vanilla
Filling: 1 tb Butter; softened
1/4 c Sugar
1/4 ts Allspice; ground
1/8 ts Nutmeg; ground
3/4 c Hazelnuts (filberts)
Toasted-ground DESCRIPTION: Definitely a grown-up version of the classic pinwheel cookie, these sport a spiced hazelnut filling. Combine flour, sugar, baking powder and salt in food processor. Add butter chunks and process until resembles coarse meal. In a bowl, lightly beat egg and vanilla to combine, then add to food processor, pulsing just until blended. Gather dough into a ball, wrap in plastic and set aside at room temp for 30 minutes. Combine all filling ingredients EXCEPT BUTTER and set aside. Roll dough on lightly floured surface into an 18- x 6- by 1/8-inch thick rectangle. Turn so long side faces you. Gently spread 1 tb softened butter evenly on rectangle. Sprinkle nut/spice mixture over dough, covering all but 1/2 inch along the far, long edge. Use a rolling pin to lightly press nuts into dough. Beginning with side closest to you, roll dough TIGHTLY, jellyroll fashion. Pinch seam to seal. Wrap tightly in plastic wrap and refrigerate 3 hours. Preheat ovent o 350. Grease 3-4 large baking sheets. Use a sharp knife to cut roll into 3/8-inch slices. Arrange 1 inch apart on baking sheets. Bake 9-13 minutes or until barely golden on the top and golden brown ont he bottom. Remove to racks to cool. Store airtight at room temp 1 week, freeze up to three months. From "The Joy of Cookies," -----
How To make Hazelnut Spirals's Videos
Learn How To Make A Delicious Chocolate Hazelnut Torte | Full Lesson | Kirsten Tibballs
Layers of hazelnut studded chocolate cake brushed with a fragrant orange syrup, filled with lashings of dark chocolate Italian meringue buttercream, orange creme patissiere, caramel, caramelised hazelnuts and finished with milk chocolate curls
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00:00 Intro
00:46 Chocolate Cake
11:18 Orange Creme Patissiere
14:19 Caramel
17:00 Caramelised Hazelnuts
34:25 Finishing
List of all ingredients ⬇️
CHOCOLATE CAKE INGREDIENTS
vegetable oil spray
60g (2.12oz) egg whites
1.5g (0.05oz) cream of tartar
85g (3oz) caster (superfine) sugar
140g (4.94oz) whole eggs
70g (2.47oz) caster (superfine) sugar
20g (0.71oz) inverted sugar or 20g (0.71oz) caster (superfine) sugar
45g (1.59oz) unsalted butter, melted
30g (1.06oz) Callebaut 70-30 Dark Couverture 70.5%, melted
65g (2.29oz) fresh cream 35% fat
70g (2.47oz) plain (all-purpose) flour
15g (0.53oz) Callebaut Cocoa Powder
3g (0.11oz) baking powder
100g (3.53oz) roasted hazelnuts, roughly chopped
40g (1.41oz) hazelnut meal (ground hazelnuts) 1.5g (0.05oz) sea salt
70g (2.47oz) Callebaut 823 Milk Couverture 33.6%, roughly chopped
ORANGE SYRUP INGREDIENTS
100g (3.53oz) water
135g (4.76oz) caster (superfine) Sugar 1/4 orange, sliced
1 cinnamon quill (stick)
ORANGE CREME PATISSIERE INGREDIENTS
425g (14.99oz) full cream (whole) milk 1/2 orange, zested
1 cinnamon quill (stick)
4g (0.14oz) Heilala Vanilla Bean Paste 60g (2.12oz) corn starch
115g (4.06oz) caster (superfine) sugar
170g (6oz) egg yolks
300g (10.58oz) unsalted butter, room tempera- ture and cubed
CARAMEL INGREDIENTS
125g (4.41oz) fresh cream 35% fat, boiled and kept warm
1g (0.04oz) sea salt
2g (0.07oz) Heilala Vanilla Bean Paste
80g (2.82oz) liquid glucose
80g (2.82oz) caster (superfine) sugar
15g (0.53oz) unsalted butter
25g (0.88oz) caster (superfine) sugar
CARAMELISED HAZELNUT INGREDIENTS
105g (3.7oz) hazelnuts
20g (0.71oz) water
45g (1.59oz) caster (superfine) sugar 5g (0.18oz) unsalted butter
CHOCOLATE ITALIAN MERINGUE BUTTERCREAM INGREDIENTS
90g (3.17oz) egg whites, room temperature 3g (0.11oz) cream of tartar
35g (1.23oz) water
225g (7.94oz) caster (superfine) sugar 360g (12.7oz) unsalted butter, cubed
210g (7.41oz) Callebaut Power 80 Dark Couverture 80%, melted
CHOCOLATE CURLS INGREDIENTS
350g (12.35oz) Callebaut 823 Milk Couverture 33.6%, tempered
FINISHING INGREDIENTS
pure icing (confectioner’s) sugar, for dusting
#chocolate #sweet #chocolates
Hazelnut Scrolls | EG12 Ep72
As seen on Everyday Gourmet.
4 mind-blowing CHOCOLATE & Hazelnut Desserts in 1 | How To Cook That Ann Reardon
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3 hazelnut Cream Filling Recipes!
Petal cake:
INGREDIENTS pizza or brioche dough hazelnut cream, as needed milk, as needed
DIRECTIONS 1. Use a glass to cut the dough into circles. Fill them with hazelnut cream or jam and seal the edges shut. 2. In a 22cm cake pan, place the ‘petals’ so they make a flower. 3. Brush the top with some milk and bake at 180°C for 25 minutes.
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Spiral cake:
INGREDIENTS 2 sheets of pizza or brioche dough hazelnut spread beaten egg yolk chopped almonds DIRECTIONS 1. Spread the hazelnut cream over one sheet of pizza dough and then cover it with the other sheet. 2. Slice the dough into strips, twist them and then place them in a pie dish. 3. Brush the top with egg wash and sprinkle with the chopped almonds. 4. Bake at 180°C for 35 minutes. 5. Let it cool a bit and serve it with ice cream or whipped cream
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Two colors brioche:
Ingredients 500g flour 100g sugar 100g butter 100ml milk 5g salt 1 egg 15g dry yeast 1 tbsp of honey 1 tsp vanilla 16g cocoa 1 tbsp sugar 2 tbsp milk
Method Put the flour and sugar in the mixing bowl, make a hole in the center, add the yeast dissolved in a little milk and start to knead. Then add the butter and the egg and knead, adding the milk gradually Add honey, vanilla, salt and knead the dough for 10 minutes. Divide the dough into 2 parts. Put one aside and add in the other 2 tbsp of milk, cocoa and a tbsp of sugar. Knead until combine Let the dough rise for 1 hour Divide each dough into 10 pieces. Form little balls and place them in a plumcake mold lined with parchment paper. Let rise for 1-2 hours, brush with milk and sprinkle with sugar Bake at 180C/350F for 30 minutes.
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Hazelnut cream cakes: 3 recipes you'll fall in love with!
They are so rich and moist chocolate cakes. It only takes a few minutes to prepare the batter.
1) Twice baked chocolate cake
INGREDIENTS 4 eggs 100ml milk 80ml vegetable oil 180g sugar 250g flour 16g baking powder hazelnut cream METHOD 1. Beat together the eggs and sugar. Add the rest of the ingredients and divide the batter into two separate bowls. 2. Pour half the batter in a cake pan and bake at 180°C for 20 minutes. 3. Remove it from the oven, add the hazelnut cream and pour the remaining batter over it. 4. Bake at 180°C for an additional 20/25 minutes. 5. Let it cool and dust with powdered sugar.
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2) Pound cake
INGREDIENTS 3 eggs 180ml milk 300g flour 50ml vegetable oil 200g sugar 16g baking powder METHOD 1. Beat the eggs with sugar, salt, oil, milk, and flour. 2. Add the baking powder, then pour the batter into a pan. 3. Bake at 180°C/360°F for 40 minutes. 4. Stuff with hazelnut cream.
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3) Whipped cream cake
INGREDIENTS 400ml whipped cream 3 eggs 180g sugar 220g flour 10g baking powder METHOD 1. Beat the whipped cream and eggs together. 2. Add the sugar, flour and baking powder. 3. Bake at 170°C for 50 minutes. 4. Make some holes on the top of the cake and fill them with hazelnut spread. 5. Dust with powdered sugar.
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Mary Berry's Hazelnut Dacquoise | #GBBO S04E08 | Unconventional Ingredients Week
Mary Berry's Hazelnut Dacquoise were the eighth technical challenge in The Great British Bake Off (GBBO) Season 4. Mary Berry’s recipe for this fancy French dessert will seriously impress everyone with its, layers of hazelnut meringue, hazelnut praline, chocolate ganache and a coffee custard filling
Original Recipe :
I was so inspired by GBBO that I wanted to try all the technical challenge recipes.
GBBO S04E08 - Unconventional Ingredients Week - Mary Berry's Hazelnut Dacquoise
Ingredients
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For Dacquoise
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1. Blanched hazelnuts - 250 grams/9 oz
2. Caster sugar - 300 grams/10½ oz
3. Corn flour - 25 grams/1 oz
4. Egg whites - 6 large
5. Salt a pinch
For the Chocolate Ganache
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1. Plain chocolate - 150 grams/5½ oz
2. Double cream - 110 ml/3¾ fl oz
For the Coffee Custard filling
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1. Full-fat milk - 600 ml/20 fl oz
2. Egg yolks - 3 large
3. Caster sugar - 125 grams/4½ oz
4. Camp coffee essence - 2 tablespoon
5. Corn flour - 50 grams/1¾ oz
6. Whipping cream - 300 ml/10 fl oz
For the Hazelnut Praline
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1. Caster sugar - 50 grams/1¾ oz
2. Whole blanched hazelnuts - 36
3. Lemon juice - ½ teaspoon
For the decoration
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1. Chopped hazelnuts - 100 grams/3½ oz roasted