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Achievable elevated desserts — laminated doughs, cakes, custards
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Hazelnut syrup — hazelnut lattes, cocktails, desserts
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Achievable elevated desserts — laminated doughs, cakes, custards
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Hazelnut syrup — hazelnut lattes, cocktails, desserts
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Preheat oven to 200 degrees Celsius. In baking bowls, pour and divide the blueberries, mixed with lemon zest, lemon juice, and cornstarch. In a bowl, using your fingers, mix the flour with the butter, and combine the ingredients to a thick crumble. Add the hazelnut flour and sugar, and mix well. Spread over blueberries, and bake for 30 minutes, or until the topping is well browned and crispy.