SHELLED HAZELNUTS 100G
2,80 €
28,00 €
/
kg
Super cool recipes
This is the “Romaine” variety that we have selected for its captivating flavor. Recognized by chocolatiers and pastry chefs for its taste qualities and presentation, it is the secret to your desserts!Ingredients
Shelled hazelnuts . Information in bold is intended for people with intolerances or allergies. Possible traces of peanuts, other nuts, sesame seeds, cereals containing gluten, sulfur dioxide and soy.
Hazelnuts o rigine: Turkey
NUTRITIONAL SUPPLY
Average NUTRITIONAL SUPPLY per 100g
| Energy | 2793 kJ/677 kcal |
| Fat | 64g |
| Of which saturates | 5.4g |
| Carbohydrates | 3.8g |
| Of which sugars | 3.8g |
| Fiber | 12g |
| Proteins | 16g |
| Salt | 0.02g |
| Magnesium | |
| VNR percentage | 16 |
| Copper | |
| Iron | |
| Manganese | |
| Phosphorus | |
| Potassium | |
| Vitamin B6 | |
| Vitamin E | |
| Calcium | 133 mg |
| AR percentage | |
| Proteins | 16g |
Delivery
Free delivery from 35€
Fast delivery: 2 to 3 working days the day after shipment
Secure payment
Secure payments by credit card
The Daco Bello team advises you
From
Liquid error (snippets/product-block line 175): product form must be given a product
Related recipes
All recipes
Croquets of Provence
Preheat the oven to 200°C (th. 6-7).
Beat the egg with the orange blossom water.
In a bowl, mix the flour, salt and sugar, add the egg then the dried fruits.
If the dough doesn't come together well, add a little water to make it smooth.
Roll the dough into large sausages approximately 15 cm long.
Place them on a baking tray lined with parchment paper and brown them with the egg yolk.
Place in the oven, then immediately lower the oven temperature to 180°C (th. 6) and cook for 30 min.
When the dough is cooked, let it cool, then cut it into slices approximately 1 cm thick.
Then let cool on a rack.
Hazelnut and Pecan Brownie
For the brownie:
Preheat the oven to 170°C.
Melt the butter with the chocolate in a bain-marie.
Whisk the eggs with the sugar using a mixer. Once they have doubled in volume, gently incorporate the chocolate, flour, hazelnuts and pecans.
For the mussels:
Butter and flour rectangular molds. Pour the mixture into the molds and bake for 10 to 12 minutes. Do not overcook the brownies as their centers should remain sticky!
Unmold the brownies and serve them when they have cooled.
For more deliciousness, add hazelnuts and/or pecans as desired.
home made granola-bars
Preheat your oven to 180°C, and cover your baking tray with baking paper.
Mix all the dry ingredients in a salad bowl.
Then add the agave syrup, water and hazelnut oil.
Mix all the ingredients until they form a whole.
Spread this mixture in an even layer on the baking sheet.
Place in the oven for 40 minutes, do not hesitate to stir the mixture every 10 minutes.
Then leave to cool on the plate.
Put the granola in an airtight container and store it at room temperature for up to about a month.
