Hazelnut dentelles are a fantastic addition to almost any dessert. Sweet, Crisp & Nutty, they provide a perfect balance of elegance, interest, height and texture to any after dinner treat!

Dentelles (French for “Lace”) are really a kind of sugar tuile which get there name from the unique lacey pattern they make when cooked.

I have added some finely chopped toasted hazelnuts to this mix to bring out a deeper, richer flavour in these delicate little dentelles. But if hazelnuts aren’t your thing don’t walk away just yet! The hazelnuts can easily be interchanged with any other nut you prefer, or even chopped cocoa nibs, if you are looking to create a nut-free version.

Whether you prefer a more organic look of broken shards or cutting out neat shapes these Hazelnut dentelles can add, flavour, texture and visual impact to any dessert. Once cooked these little biscuits will last up to 3 days, stored in an air tight container, so are perfect for making in advance and keeping until it is time to plate up.

— Al Brady


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INGREDIENTS

65g hazelnuts, toasted
5g cocoa powder
1tbsp milk
1tbsp glucose
65g caster sugar
40g unsalted butter


METHOD

Finely chop the toasted hazelnuts and put to one side.

Place the sugar, cocoa, milk, butter and glucose together into a sauce pan and heat gently stirring all the time. Once smooth bring the pan to the boil and simmer for 2 minutes. Add the chopped, toasted hazelnuts and stir well to combine

Working quickly, divide the mixture between two sheets of silicone paper. Cover each dentelle mix with another sheet of silicone paper and, while the mixture is still hot, roll out as thinly as possible. Place the sheets in the freezer for a minimum of 3 hours to firm up. The dentelle sheets can be kept in the freezer at this stage for several weeks. Freezing the dentelle sheets allow them to be much easier to handle when it comes to cooking them.

Working quickly, divide the mixture between two sheets of silicone paper. Cover each dentelle mix with another sheet of silicone paper and, while the mixture is still hot, roll out as thinly as possible. Place the sheets in the freezer for a minimum of 3 hours to firm up. The dentelle sheets can be kept in the freezer at this stage for several weeks. Freezing the dentelle sheets allow them to be much easier to handle when it comes to cooking them.

Place the frozen dentelle sheet onto a baking sheet lined with silicone paper or a silicone mat. Place the sheet into an oven at 180ºC and bake for approximately 8 minutes. Once cooked remove from the oven and leave to cool. To test if the dentelles are ready; cut off a small piece of the dentelle mix and leave it to cool slightly. It should harden to a crisp biscuit texture in a few seconds.

Once the hazelnut dentelle sheet has cooled and firmed up completely, break into shards and store in an airtight container for up to 2 days. Alternatively while the sheet is still warm and soft you can mark out the dentelle mixture with a cutter. Then once cool you can break into perfect shapes and store as above.


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These fragile little shards are not only gorgeous to look at,
they also pack one hell of a punch in the old flavour department!

Rich, crispy, chocolatey and nutty, these little biscuits are the perfect addition to any dessert. Plus any trimming you have left over can be used to add texture to fillings, crumbs and crunch to pile on top of a decadent mousse or quivering bavarois. So don’t throw any away! Just store in an airtight container until you need them!