What You Need to Know
Using a combination of lecithin and guar gum to stabilize an emulsion of hazelnut praline and water, ideal for creating creamy and smooth sauces. This process involves slowly adding the hazelnut praline to the water while blending, then adding the stabilizers to maintain the emulsion.
Lombardy hazelnut praline emulsion is a key component in traditional Lombardy desserts, such as hazelnut cake and hazelnut gelato.
Steps
- 1.
Praline semifreddo (Piedmont, Italy): Provides creamy texture without dairy
- 2.
Hazelnut baklava (Turkey): Creates smooth nut layer between phyllo
- 3.
Praline-filled chocolates (Belgium): Forms stable ganache center
The Science
Primary Reaction
emulsification