AUTOPLAY
Hazelnut Feuilletine Crunch
17 steps
What you’ll need
2 Egg Whites
10 Oz Nutella (Melted)
1 Cup Heavy Cream
Powdered Sugar
Melted Butter
8 Oz Chocolate (Finely Chopped)
All Purpose Flour
5 Oz Melted Chocolate
Ingredients Needed: All Purpose Flour, Powdered Sugar, Melted Butter, 2 Egg Whites
1. Ingredients Needed: All Purpose Flour, Powdered Sugar, Melted Butter, 2 Egg Whites
1
Everything should weigh the same weight as the egg whites. Whisk the sugar and flour together.
2. Everything should weigh the same weight as the egg whites. Whisk the sugar and flour together.
2
Whisk well and stay whisky y’all.
3. Whisk well and stay whisky y’all.
3
Add egg whites and mix until well incorporated
4. Add egg whites and mix until well incorporated
4
Once combined, add the melted butter which should be room temperature or should have cooled
5. Once combined, add the melted butter which should be room temperature or should have cooled
5
Spread out into thin layers on parchment paper
6. Spread out into thin layers on parchment paper
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Spread into thin layers
7. Spread into thin layers
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Oven should be preheated to 320°. Once ready, bake the mixture in a tray for 5-10 min until crisp
8. Oven should be preheated to 320°. Once ready, bake the mixture in a tray for 5-10 min until crisp
8
Finished product should look like this
9. Finished product should look like this
9
Break pieces and add to melted chocolate and hazelnut mixture
10. Break pieces and add to melted chocolate and hazelnut mixture
10
For crunch layer, you will need 10oz Nutella (melted) and 5 oz melted chocolate. Mix it all together
11. For crunch layer, you will need 10oz Nutella (melted) and 5 oz melted chocolate. Mix it all together
11
Spread into a 9 inch pan lined with parchment
12. Spread into a 9 inch pan lined with parchment
12
To make ganache, heat heavy cream until it bubbles but do not boil. Add chopped chocolate to cream.
13. To make ganache, heat heavy cream until it bubbles but do not boil. Add chopped chocolate to cream.
13
Add layer of raspberry compote or jam (if you have it available)
14. Add layer of raspberry compote or jam (if you have it available)
14
Pour ganache over feuilletine crumbs and spread evenly with an offset spatula
15. Pour ganache over feuilletine crumbs and spread evenly with an offset spatula
15
Sprinkle with sea salt and chill for 45 min to an hour before serving.
16. Sprinkle with sea salt and chill for 45 min to an hour before serving.
16
Remove from fridge for 10 min to make it easy to serve • it is decadent so small portions are great!
17. Remove from fridge for 10 min to make it easy to serve • it is decadent so small portions are great!
17