Roasted hazelnut brittle, 200 g

Roasted hazelnut brittle, 200 g

Thanks to the fine grain size of 1.5-5 mm, the brittle is ideal for folding into fillings or for decorating and coating. How is it used? To make crispy pralines, you need hollow balls or shells, a piping bag, some hazelnut filling and couverture: whip the filling until airy, mix in the brittle, fill in the mixture, optionally refined with a little ganache, then close with tempered couverture and decorate with sprinkles or additional brittle as desired. What else is it suitable for? Add it to vanilla or chocolate mousse for éclairs, to buttercream or ganache for macarons and to vanilla, yoghurt or quark creams for cakes. Chocolate bars are also a breeze to make: mix tempered couverture with brittle, pour into molds or onto baking paper, cool briefly, unmold and break into pieces. The hazelnut brittle is roasted, lightly sweetened and ready to use - ideal for sprinkling, decorating and making delicious crunchy chocolate.