HAZELNUT WITHOUT ADDED SALT 175G
Noisettes
4,99 €
28,51 €
/
kg
Ingredients
Roasted 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: non-EU origin
NUTRITIONAL SUPPLY
average nutritional intake per 100g
| Energy | 2938 kJ/713 kcal |
| Fat | 70g |
| Of which saturates | 5.2g |
| Carbohydrates | 3g |
| Of which sugar | 3g |
| Fiber | 8.5g |
| Proteins | 17g |
| Salt | <0.01g |
| Magnesium | |
| VNR percentage | 31 |
| Copper | |
| Iron | |
| Manganese | |
| Phosphorus | |
| Potassium | 610 mg |
| Vitamin B6 | |
| Vitamin E | |
| Calcium | |
| AR percentage | |
| Proteins | 17g |
Livraison
Livraison gratuite à partir de 40€
Livraison rapide : 2 à 3 jours ouvrés le lendemain de l’expédition
Paiement sécurisé
Paiements sécurisés par CB
Recettes associées
Toutes les recettes
Chocolate hazelnut tartlets
Ganache whipped with hazelnuts:
Put 6g of gelatin to rehydrate in a container of water.
Melt 50g of hazelnut praline (homemade is even better), with 50g of white chocolate.
Boil 100g of liquid cream. When the cream is boiling, pour it over the praline/chocolate mixture and mix.
Then add 50g of cold liquid cream. Cover and put in the fridge overnight.
Sweet hazelnut paste:
Mix 60g of hazelnuts to obtain a powder.
In the mixer bowl, put 120g of very soft butter, add 100g of sugar. Add the hazelnut powder and mix.
Add 1 egg, mix.
Then add 250g of flour, 1 pinch of salt and mix.
Darken your pastry circles. And place in the fridge while you prepare the hazelnut cream.
Hazelnut cream:
In a salad bowl, mix 50g of melted butter, 50g of hazelnut powder, 50g of sugar, 1 egg.
Pour this preparation into your tartlets and bake at 170 degrees for 35 minutes.
Quick chocolate ganache:
Melt 100g of chocolate.
Boil 100g of liquid cream in a saucepan. Once the cream is boiling, mix with the chocolate.
Mix until you obtain a smooth and shiny ganache.
Once the tartlets are cooked, pour the chocolate ganache over them. Leave to crystallize in the fridge.
Or, put the ganache in silicone molds and leave for 6 hours in the freezer. Remove from the freezer, unmold and glaze with rock or mirror icing or a cocoa velvet flocking spray (your choice).
With the mixer, whisk the hazelnut ganache. Place in a bag fitted with a fluted nozzle.
Assemble your tartlets nicely. Test different poaching, fluted nozzles, Saint Honoré nozzles…
Add roasted hazelnuts and that’s it! All that remains is for you to enjoy.
