Make%20Toffifee%20Yourself

Preheat the oven to 150 °C fan-assisted. Line a baking tray with a perforated silicone mat and spread 90 g whole hazelnuts on it.

Roasting brings out the hazelnut flavour much more strongly, so this step is really worth it.

Roast the hazelnuts for 15 minutes at 150 °C. Then take them out and let them cool for a few minutes. You'll see the skins split open: perfect!

Rub the cooled nuts between your hands and most of the skin comes off very easily. Any skin that doesn't come off by itself can stay on. Set the nuts aside.

Put 60 g sweetened condensed milk, 20 g full cream, 2 tbsp Glucose syrup, 95 g brown sugar, 30 g room-temperature butter and 1 pinch of coarse salt into a pot. Briefly whisk everything together with the Whisk to a fairly thick mixture.

Heat the mixture on a low to medium setting (on a 9-level glass-ceramic hob, around 3 to 4). This is very important: if the caramel gets too hot, it becomes grainy or burns in places.

Always check the temperature with a thermometer. Up to 80 °C, you can stir carefully from time to time. From 80 °C, keep stirring continuously and vigorously, taking care not to burn yourself.

Now reduce the heat to a low setting. The caramel will thicken: stir well right up to the edge of the pot so nothing sticks and burns.

As soon as 115 °C is reached, remove the pot from the hob and keep stirring with the Whisk for another 1 to 2 minutes. We work with an Infrared thermometer because it is very accurate, but a simple kitchen thermometer will also do.

Take a little caramel on a spoon and dip it into cold water. If the caramel can be shaped into a ball, you have succeeded!

From now on you need to work quickly, so the caramel doesn't set too fast. Place a hemisphere mould with a diameter of 3 cm on a perforated tray or a board, that way you can move it more easily later.

Fill the cavities three quarters full with the still hot caramel. Be careful not to burn yourself! A piping bag would be too hot here, a small spoon works perfectly.

Prepare a small bowl with cold water and an ice cube. As soon as the caramel is barely sticky any more (don't wait too long, or it will become too hard), press an indentation into each cavity with a measuring spoon (1/2 tsp).

Cool the spoon in the cold water between the individual cavities. Make sure no water gets into the caramel: it is only there to cool the spoon.

Once all the cavities have been hollowed out, you can carefully cut off excess caramel at the edge with a knife, without cutting into the mould. This makes the toffifee look nicer.

Then place a roasted hazelnut in each cup and press it in well so that it sits as deep as possible. Set the mould aside briefly.

Put 35 g roasted hazelnuts, 35 g icing sugar and 1 pinch of coarse salt into a small blender. Blend until a hazelnut paste forms.

Stop the blender every 1 to 2 minutes, stir the mixture with a spoon and keep blending. After 5 to 6 minutes you will have a smooth paste.

Melt 35 g Milk chocolate in a small glass bowl in the microwave for about 1 minute at 600 watts. Add it to the hazelnut paste and blend again until you have a creamy, rather runny Gianduja.

Fill the Gianduja into a small piping bag. Stand the bag in a measuring cup to make filling much easier.

Fill each caramel cup generously with Gianduja. Then tap the tray lightly on the work surface so the surface smooths out.

Place the mould in the freezer for 15 minutes.

Now all that's missing is the little decoration! Melt 30 g of dark chocolate in a glass bowl in the microwave for 30 seconds at 600 watts.

Place a round piping nozzle no. 10 in a piping bag, so you get nice round dots, and fill it with the melted chocolate. The measuring cup helps here too.

Take the mould out of the freezer and pipe a small chocolate circle onto each Make%20Toffifee%20Yourself. Tap the mould on the table just once, so the circles flatten out a little.

Let the Make%20Toffifee%20Yourself set in the fridge for 30 minutes, or in the freezer if you're short on time. Then simply push them out of the mould and enjoy!