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Go Nuts

Go Nuts

Level:
Easy

Preparation

Ingredients

  • 7.1 oz
    brown sugar
  • 7.1 oz
    butter

Preparation

Mix the brown sugar and the butter.

Ingredients

  • 7.1 oz
    marzipan

Preparation

Add the marzipan mass and mix.

Ingredients

  • 7.1 oz
    whole eggs
  • 4.6 oz
    chopped hazelnuts
  • 3.5 oz
    finely chopped crumble

Preparation

Add the whole eggs, the chopped hazelnuts and the chopped crumble, and mix.

Ingredients

Preparation

Fold the mixture into the Callebaut® Crema Doppia Nocciola FNN-S1835-651.

Pour the mixture into mould Sasa DeMarle FP-01476 and bake for 20 min at 175°C. Unmould and leave to cool.

Finishing and presentation

Ingredients

  • Q.S.
    CHD-CC-CRISP
  • Q.S.
    CHW-CC-CRISPE0
  • Q.S.
    CHR-CC-2CRISE0
  • Q.S.
    CHF-CC-CCRISE0
  • Q.S.
    CHM-CC-CRISPE0

Preparation

Glaze with the slightly heated (30°C) Callebaut® Crema of your choice and decorate with Mona Lisa® Crispearls™ in all 5 colours of chocolate.

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

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