What You Need to Know
Using a combination of lecithin and xanthan gum to stabilize the emulsion, resulting in a smooth and creamy sauce. The process involves the formation of a complex network of fat and water droplets, which gives the sauce its unique texture and stability.
Piemontese hazelnut emulsion is unique in that it involves the use of hazelnut oil, which has a distinct flavor and aroma.
Key Parameters
Temperature
20°C
10°C - 30°C
Time
1 hour
30 minutes - 2 hours
Equipment
BlenderImmersion blenderFine chinoisSpatula
Steps
- 1.
Piemontese Agnolotti (Piedmont, Italy): Enhances filling texture and binds nut-based stuffing
- 2.
Modernist Hazelnut Foam (Spain (elBulli influence)): Base for creating aerated dessert components
- 3.
Anatolian Walnut-Hazelnut Dip (Turkey): Provides emulsion stability for meze preparations
The Science
Primary Reaction
emulsification