Hazelnut Brittle

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Recipe from Chef Gabriele Riva

Components: Stock syrup • Hazelnuts

Stock Syrup

Ingredient

Quantity

Procedure

Corn Syrup
Granulated Sugar
Water

1/2 cup
3-1/2 cups
2-1/2 cups
  1. In a pot combine all the ingredients and bring to a slight boil. Sugar must be dissolved.

Hazelnut Brittle

Ingredient

Quantity

Procedure

Stock syrup
Hazelnuts
Fine Sea Salt

2 cups
4 cups
1 pinch
  1. Place the 2 cups of syrup in a small saucepan and bring to a boil. Add the hazelnuts and turn the heat off.
  2. Allow them to soak for at least 4 hours. Ideally overnight.
  3. Place the hazelnuts with some of the syrup in the Silpat® Entremet and bake for 25 minutes at 300 F.
  4. Allow to cool on a wire rack, break hazelnut brittle into edible size pieces. Store in air tight container with silica gel packet to prevent moisture from affecting brittle texture.


brittle with syrup

Tools & Equipment

  • Silpat® Entremet
  • 1/2 sheet metal tray
  • Small sauce pan
  • Measuring cups
  • Chef's knife
  • Cutting board
  • Wire rack


folding

folding

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