Hazlenut Ganache Recipes

HAZLENUT GANACHE

Steps:

• In a small saucepan, bring the cream to a boil. Add the gianduja chocolate and vanilla. Remove from heat, and stir until melted. Stir in the hazelnuts until incorporated. Transfer to a medium bowl. Stir in the butter. Refrigerate until firm, about 30 minutes.
• When ready to use, remove from refrigerator and stir with a wooden spoon until softened, about 1 minute.

HAZELNUT GANACHE THUMBPRINT COOKIES

Steps:

• In a medium bowl, whisk together the all-purpose flour, hazelnut meal and a pinch of salt
• In the bowl of a stand mixer with the paddle attachment, beat the butter, light brown sugar and granulated sugar together until pale and fluffy, 2 to 3 minutes. Add the egg yolk and vanilla extract; beat once more. In 2 additions, add the dry ingredient mixture, scraping down the bowl if needed, until completely combined. Transfer to the refrigerator to chill for 15 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Scoop scant tablespoonfuls of dough, roll into balls and arrange on the prepared baking sheets, spacing them a few inches apart. Make an indentation, a thumbprint, in the center of each ball of dough using your thumb and/or the help of your index finger. Bake until the bottoms are golden brown, 10 to 12 minutes. Remove from the oven and immediately reinforce the thumbprints using the end of a wooden spoon. Allow to cool completely on the baking sheets.
• While the cookies are cooling, make the ganache. Place the chocolate into a heat-proof bowl. Add the heavy cream to a small saucepan set over medium-high flame and heat until the cream is scalding. Pour the cream over the chopped chocolate and allow to stand for 1 minute. Stir until smooth.
• When the cookies are cool, add a scant teaspoon of chocolate ganache to each thumbprint. Top with a sprinkle of flaked sea salt. If transporting, allow the chocolate to set for 1 hour.

CHEWY SALTED CARAMEL AND HAZELNUT GANACHE BON BONS

Steps:

• In a 1-quart saucepan, mix together 1/4 cup water and the sugar. Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel.
• Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container. Once the caramel turns a light amber color, slowly pour in the hot cream. Add the butter and salt, and stir until the butter melts. Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate. The heat of the caramel will melt the chocolate. Pipe the caramel when it's hot into silicon molds. Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache.
• Pop the frozen caramel right on top of the Hazelnut Chocolate Ganache coins while they're still warm. Sprinkle with the crisp pearls. You are now ready to dip into chocolate.
• To finish the bon bons, melt and temper the chocolate. Dip the caramels in the chocolate and let sit until chocolate sets.
• In a small 1-quart saucepan, bring the cream to a boil. Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate. Before you start to mix, add the praline and the corn syrup. Gently mix until the mixture is homogenous. Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag. Pipe into discs, the size of a quarter.

HAZELNUT MOCHA TORTE

Steps:

• In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper. , Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside. , For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature. , In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer and remaining ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.