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Before starting this Hazelnut Crispy Decorations recipe, make sure you have organised all the necessary ingredients.
Pour the egg whites in the stand mixer recipient.
Tip the water and castor sugar in a saucepan.
Cook the sugar until the temperature reaches between 121 and 125°C. I recommend using a digital thermometer with probe.
Gradually add the cooked sugar to the beaten egg whites, pouring it against the inner side of the bowl...
... and beat until cooled down completely.
Pass the icing sugar through a sifter...
... and add the ground hazelnuts and praline pieces.
Add the powder mix to the cold meringue and fold gently with a rubber spatula.
Pour the preparation over a Silichef XL perforated baking sheet lined with a Silpat baking mat...
... and spread with a cranked spatula. In a fan-assisted oven, on the middle rack, bake at 160°C (gas 3) for about 40 minutes.
Remove the from the oven and let cool.
Break the biscuit into medium-sized chunks.
Place biscuit chunks in a mixing bowl...
... and add a little bit of egg white.
Combine until all the biscuit pieces are coated with egg white.
Sprinkle castor sugar over the biscuit chunks and combine. Bake at 150°C (gas 1) for about 20 minutes to let dry.
You can make these hazelnut biscuit chunks well in advance to have them always at hand. Store in an airtight container.
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