Crunchy hazelnut bresilienne recipe
Hazelnut bresilienne is nothing more than a delicious caramelized hazelnut crunch which is very easy to make. In The Netherlands this hazelnut crunch is also known as 'nougatine'. It is used for cake decorating, ice cream topping and more.
Servings: 200 grams
Ingredients
- 100 grams hazelnuts shelled and unroasted
- 80 grams granulated sugar
- 30 ml water
Instructions
- Toast the hazelnuts in a preheated oven at 175°C/345°F (convention oven) until golden brown, it will need about 8 minutes.
- Combine sugar and water in a saucepan and heat over low to medium heat. The sugar should be completely covered by the water. Let the mixture heat until it gradually changes color. Do not stir during this process!
- When the caramel is fully browned, turn off the heat and quickly add the oven toasted hazelnuts. Stir them into the caramel and pour onto a baking sheet lined with parchment paper. Leave to cool.
- Finely chop the nougatine pieces in a food processor.
Tips
You can make nougatine with any kind of nut. Pecans, for example, are a delight.
How to store
Store in an airtight box or jar in a cool dry place (and dark). The nougatine will keep for months.