300 g Piedmont hazelnuts
150 g sugar
50 g water
1 kg milk chocolate
( Jivara 40 % cocoa, Valrhona)
Preheat the oven to 160°C (th. 5/6).
Spread the hazelnuts on a baking sheet and grill them for 20 minutes.
Pour them into a sieve and roll them in the palms of your hands to remove their skin.
Add the water and sugar into a pan.
Bring to a boil and heat up to 118°C.
Remove the pan from the heat and add the warm nuts.
Mix the hazelnuts with the sugar until it crystallizes.
Put the pan over medium heat until you get a dark amber colored caramel.
Pour immediately onto a non-stick baking sheet and let cool.
Take approximately one-third of the hazelnuts and cut them in half to be stored in an air-tight container.
Temper the chocolate and add the remaining hazelnuts.
Put on a baking sheet covered with baking paper.
Let crystallize and store in an air-tight container in a cool place.
In Paris as in Tokyo gourmets flock to Pierre Hermé’s elegant shops. Throughout the year, Pierre Hermé presents « Fetish », delicious creations inspired by his flavours-turned-cult. His Signatures (Ispahan®, Plaisirs Sucrés®, 2000 feuilles®) and his Classiques continues to delight loyal fo [...]Read more