Description
Recommended Equipment
- sharp knife
- cutting board
- small pan
- parchment paper
- rolling pin
- tall container
- electric mixer
- small pot
- small glass
- medium-sized bowl
Ingredients
Units
Scale
HAZELNUT BRITTLE
- 75 grams hazelnuts
- 50 grams white sugar
- 1 tbsp butter
- pinch of salt
- 100 milliliters heavy cream, cold
- 25 grams powdered sugar
- 300 milliliters whole-fat milk
- 200 grams milk chocolate
- 100 milliliters heavy cream
- 30 grams white sugar
- 15 grams cornstarch
- 1 tsp vanilla extract
Instructions
- Hazelnut Brittle: First, finely chop the hazelnuts and set them aside. Next, prepare two sheets of parchment paper. Then, add the sugar and a pinch of salt to a small pan and heat it over medium heat until the sugar starts to become transparent. Once most of the sugar has melted, slowly stir with a spoon until the sugar turns amber. Quickly add 1 tablespoon of butter and stir well. Then, mix in the chopped hazelnuts and pour the entire mixture onto one of the sheets of parchment paper. Place the other sheet of parchment paper on top and roll it flat with a rolling pin. Set it aside to cool. Once the brittle has cooled, you can chop it into small crumbs with a knife or break it down in a food processor. Store it in a bag until ready to use.
- Chantilly Cream: In a tall container, whip the cold cream at low speed while gradually adding the powdered sugar. Once the cream starts to thicken, increase the speed to medium and continue whipping until the cream is creamy and stiff. Keep it in the fridge until ready to use.
- Chocolate Pudding: In a small pot, combine 2/3 of the milk, cream, sugar (you can skip the sugar if you don’t like it too sweet), and vanilla extract, and heat over medium heat. Meanwhile, finely grate the chocolate. Remove the pot from the heat and stir in the chocolate until it melts. In a small glass, mix the remaining 1/3 of the milk with the cornstarch until smooth, then pour it into the chocolate pudding and bring it to a boil while stirring. The pudding will thicken as it cooks. You can either serve the pudding warm or pour it into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let the bowl cool to room temperature, then refrigerate until ready to serve.
- To serve, spoon the pudding into glasses or bowls, top with 1-1.5 tablespoons of the Chantilly cream, and finish with a tablespoon of the hazelnut brittle.
- Cook Time: 35 min
