Hazelnut Feuilletine Crunch
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2 Egg Whites
Powdered Sugar
All Purpose Flour
Melted Butter
2 Egg Whites
Powdered Sugar
All Purpose Flour
Melted Butter
10 Oz Nutella (Melted)
5 Oz Melted Chocolate
1 Cup Heavy Cream
8 Oz Chocolate (Finely Chopped)
Ingredients Needed: All Purpose Flour, Powdered Sugar, Melted Butter, 2 Egg Whites
1
Everything should weigh the same weight as the egg whites. Whisk the sugar and flour together.
2
Whisk well and stay whisky y’all.
3
Add egg whites and mix until well incorporated
4
Once combined, add the melted butter which should be room temperature or should have cooled
5
Spread out into thin layers on parchment paper
6
Spread into thin layers
7
Oven should be preheated to 320°. Once ready, bake the mixture in a tray for 5-10 min until crisp
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Finished product should look like this
9
Break pieces and add to melted chocolate and hazelnut mixture
10
For crunch layer, you will need 10oz Nutella (melted) and 5 oz melted chocolate. Mix it all together
11
Spread into a 9 inch pan lined with parchment
12
To make ganache, heat heavy cream until it bubbles but do not boil. Add chopped chocolate to cream.
13
Add layer of raspberry compote or jam (if you have it available)
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Pour ganache over feuilletine crumbs and spread evenly with an offset spatula
15
Sprinkle with sea salt and chill for 45 min to an hour before serving.
16
Remove from fridge for 10 min to make it easy to serve • it is decadent so small portions are great!
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