How To make Hazelnut Spirals
Cookie dough: 1 1/4 c Flour
1/3 c Sugar
14 ts Baking powder
1/8 ts Salt
1/2 c Butter plus
2 tb Butter, cold; cut in pieces
1 Egg yolk
1 ts Vanilla
Filling: 1 tb Butter; softened
1/4 c Sugar
1/4 ts Allspice; ground
1/8 ts Nutmeg; ground
3/4 c Hazelnuts (filberts)
Toasted-ground DESCRIPTION: Definitely a grown-up version of the classic pinwheel cookie, these sport a spiced hazelnut filling. Combine flour, sugar, baking powder and salt in food processor. Add butter chunks and process until resembles coarse meal. In a bowl, lightly beat egg and vanilla to combine, then add to food processor, pulsing just until blended. Gather dough into a ball, wrap in plastic and set aside at room temp for 30 minutes. Combine all filling ingredients EXCEPT BUTTER and set aside. Roll dough on lightly floured surface into an 18- x 6- by 1/8-inch thick rectangle. Turn so long side faces you. Gently spread 1 tb softened butter evenly on rectangle. Sprinkle nut/spice mixture over dough, covering all but 1/2 inch along the far, long edge. Use a rolling pin to lightly press nuts into dough. Beginning with side closest to you, roll dough TIGHTLY, jellyroll fashion. Pinch seam to seal. Wrap tightly in plastic wrap and refrigerate 3 hours. Preheat ovent o 350. Grease 3-4 large baking sheets. Use a sharp knife to cut roll into 3/8-inch slices. Arrange 1 inch apart on baking sheets. Bake 9-13 minutes or until barely golden on the top and golden brown ont he bottom. Remove to racks to cool. Store airtight at room temp 1 week, freeze up to three months. From "The Joy of Cookies," -----
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Make your own version of healthier hazelnuts chocolate spread, low in sugar and oil, and high in hazelnut content. Easy Nutella alternative you can make at home with few simple ingredients.
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How to Make Dacquoise | Pastry Maestra
Is it a cake, or a sponge cake? Is it a meringue?
Dacquoise can be a layered cake or a cake component, and it always contains meringue, however – it isn’t just meringue. It is one very special sweet treat – nutty, chewy and when combined with silky chocolate ganache – absoultely amazing!
Watch my video tutorial and learn how to make a cake layered with dacquoise discs and chocolate ganache!
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ASMR Spirals Hazelnut Chocolate Bars Ice Cream Rolls | ASMR #shorts
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Delicious hazelnut wheel: this tasty idea will be ready to serve in no time!
A fun dessert to prepare with the kids. Try this tasty recipe now!
INGREDIENTS
2 sheets of pizza dough
hazelnut cream, as needed
candy coated chocolate
DIRECTIONS
1. Roll out the dough and slice it into 4 strips. Cover with hazelnut cream and candy-coated chocolates.
2. Roll up each strip.
3. In a 24cm pan, place the rolled up strips so they make a spiral. Brush with egg yolk and top with sliced almonds.
4. Bake at 180°C for 25 minutes.
How to Make Pinwheel Cookies | Sally's Baking Recipes
This video shows the process of making pinwheel cookies from scratch. These mesmerizingly beautiful and delightfully soft pinwheel cookies come together by layering and rolling chocolate and vanilla cookie dough together. Chilling the dough is imperative. See full recipe.
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Learn How To Make A Delicious Chocolate Hazelnut Torte | Full Lesson | Kirsten Tibballs
Layers of hazelnut studded chocolate cake brushed with a fragrant orange syrup, filled with lashings of dark chocolate Italian meringue buttercream, orange creme patissiere, caramel, caramelised hazelnuts and finished with milk chocolate curls
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00:00 Intro
00:46 Chocolate Cake
11:18 Orange Creme Patissiere
14:19 Caramel
17:00 Caramelised Hazelnuts
34:25 Finishing
List of all ingredients ⬇️
CHOCOLATE CAKE INGREDIENTS
vegetable oil spray
60g (2.12oz) egg whites
1.5g (0.05oz) cream of tartar
85g (3oz) caster (superfine) sugar
140g (4.94oz) whole eggs
70g (2.47oz) caster (superfine) sugar
20g (0.71oz) inverted sugar or 20g (0.71oz) caster (superfine) sugar
45g (1.59oz) unsalted butter, melted
30g (1.06oz) Callebaut 70-30 Dark Couverture 70.5%, melted
65g (2.29oz) fresh cream 35% fat
70g (2.47oz) plain (all-purpose) flour
15g (0.53oz) Callebaut Cocoa Powder
3g (0.11oz) baking powder
100g (3.53oz) roasted hazelnuts, roughly chopped
40g (1.41oz) hazelnut meal (ground hazelnuts) 1.5g (0.05oz) sea salt
70g (2.47oz) Callebaut 823 Milk Couverture 33.6%, roughly chopped
ORANGE SYRUP INGREDIENTS
100g (3.53oz) water
135g (4.76oz) caster (superfine) Sugar 1/4 orange, sliced
1 cinnamon quill (stick)
ORANGE CREME PATISSIERE INGREDIENTS
425g (14.99oz) full cream (whole) milk 1/2 orange, zested
1 cinnamon quill (stick)
4g (0.14oz) Heilala Vanilla Bean Paste 60g (2.12oz) corn starch
115g (4.06oz) caster (superfine) sugar
170g (6oz) egg yolks
300g (10.58oz) unsalted butter, room tempera- ture and cubed
CARAMEL INGREDIENTS
125g (4.41oz) fresh cream 35% fat, boiled and kept warm
1g (0.04oz) sea salt
2g (0.07oz) Heilala Vanilla Bean Paste
80g (2.82oz) liquid glucose
80g (2.82oz) caster (superfine) sugar
15g (0.53oz) unsalted butter
25g (0.88oz) caster (superfine) sugar
CARAMELISED HAZELNUT INGREDIENTS
105g (3.7oz) hazelnuts
20g (0.71oz) water
45g (1.59oz) caster (superfine) sugar 5g (0.18oz) unsalted butter
CHOCOLATE ITALIAN MERINGUE BUTTERCREAM INGREDIENTS
90g (3.17oz) egg whites, room temperature 3g (0.11oz) cream of tartar
35g (1.23oz) water
225g (7.94oz) caster (superfine) sugar 360g (12.7oz) unsalted butter, cubed
210g (7.41oz) Callebaut Power 80 Dark Couverture 80%, melted
CHOCOLATE CURLS INGREDIENTS
350g (12.35oz) Callebaut 823 Milk Couverture 33.6%, tempered
FINISHING INGREDIENTS
pure icing (confectioner’s) sugar, for dusting
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