Description
Creating a stable emulsion with hazelnut praline and water.
Technical
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.
Culinary Significance
Lombardy hazelnut praline emulsion is a key component in traditional Lombardy desserts, such as hazelnut cake and hazelnut gelato.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
nuttysweetcaramelized
Wine Analogy
Barolo Chinato
Coffee Analogy
Hazelnut latte
Perfume Analogy
Guerlain's Aqua Allegoria Nuts & Vanilla