Filo Pastry Nougat with Cocoa Nibs
A NOD TO A RUSTIC TRADITION A homage to traditional Spanish patisserie, inspired by Sicilian Cannoli, filled with hazelnut praline, chopped wafers and cocoa nibs for an extra crunchy finish.
- Level:
-
Easy
filo pastry tubes
Used Products: filo pastry tubes
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spoon(s)Filo paste
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spoon(s)Melted butter
Preparations: filo pastry tubes
- Cut out squares of baking parchment and filo pastry, size 18x35.
- First, roll the baking parchment around the tube, then the filo pastry.
- Coat in butter.
- Bake in a deck oven for 18 minutes at 170 °C.
- Once they have been taken out of the oven, remove the tube while still hot.
nougat filling
Used Products: nougat filling
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50 gHazelnut paste
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20 gChopped wafer
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40 gPecan nuts
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0.8 gMaldon salt
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10 gCacao nibs
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20 gOreo biscuit
Preparations: nougat filling
- Melt the cocoa butter and add the praline and hazelnut paste.
- Create an emulsion and temper at 26 °C.
- Mix together with the solid ingredients, previously chopped, and insert into the filo pastry tubes.
finishing touches
Used Products: finishing touches
Preparations: finishing touches
- To finish, cap the nougat by dipping it into the Jade milk chocolate couverture,with strength reduced with 10% cocoa butter and rolled in crushed cocoa nibs.
- Finally, pipe with Jade milk chocolate COUVERTURE with strength reduced to 50 % with cocoa butter tempered at 30 °C.
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