https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Hazelnut_salted_caramelsHazelnut salted caramels - Revision history2026-04-05T19:38:23ZRevision history for this page on the wikiMediaWiki 1.45.1https://bradnor.ddns.net/bradnorwiki/index.php?title=Hazelnut_salted_caramels&diff=1262&oldid=prevCh at 15:20, 2 December 20192019-12-02T15:20:34Z<p></p>
<p><b>New page</b></p><div>[[Moulded chocolates|&lArr; Moulded chocolates]]<br />
<br />
Based on a recipe in ''Patisserie'' Christophe Felder<br />
<br />
==Ingredients==<br />
;Shells<br />
:200-250g milk chocolate<br />
;Filling<br />
:Hazelnuts (enough for one per chocolate)<br />
:100g caster sugar<br />
:1 tbsp honey<br />
:75g double cream<br />
:80g butter<br />
:couple of pinches salt (to taste)<br />
<br />
==Method==<br />
#Make a caramel. Melt sugar and honey in saucepan over low heat. Cook until light amber.<br />
#Add the cream a third at a time.<br />
#When all incorporated, bring to boil and boil for 2 minutes.<br />
#Stir in butter and add salt.<br />
#Toast hazelnuts in 170℃ oven for 10 minutes<br />
#Make shells in moulds with tempered milk chocolate.<br />
#Assemble. Pipe in small amount of caramel. pop in a hazelnut. Top up with caramel till 1-2 mm from top. Chill.<br />
#Seal bonbons with more tempered milk chocolate.<br />
#Remove bonbons from moulds, freezing for 5 minutes if they are refusing to come out.<br />
<br />
<small>''Patisserie'' Christophe Felder</small></div>Ch