Home · Recipes · Nuts · Hazelnut Curd

Hazelnut Curd

The curd tradition is reinvented in this version, where the intense flavor of the hazelnut paste is combined with the delicate texture provided by Pectin 325 NH 95.

The tradition of curds is reinvented in this version, where the intense flavor of Roasted Hazelnut Paste is combined with the delicate texture provided by Pectin 325 NH 95. This ingredient is key to achieve a smooth and stable curd, perfect for presenting in fine gastronomic desserts.

With this recipe, we take a classic to another level, using contemporary techniques that respect the essence of the product. Discover how to transform a traditional dessert into a culinary masterpiece with unique textures and unforgettable flavor.

Your progress 0 / 8

Ingredients

1000 g Whole milk
200 g Toasted hazelnut paste
200 g Sugar
15 g Pectin 325 NH 95
2 g Salt

Elaboration

1
Mix the sugar with the pectin.
2
Heat the milk together with the salt and the paste to 40 °C and then gradually add the sugar and pectin mixture in the form of rain while stirring with the help of a whisk.
3
Bring the mixture to a boil. Remove from heat. Arrange in the cups. Allow to cool completely.

Share this recipe

Technique and application

Product categories

Specialty

Other recipes you may be interested in

Texturizing

Matcha and Cherry Cake

This Matcha and Cherry Cake represents one of the most interesting technical challenges in baking: getting a gelatinous fruit insert to maintain its texture during baking, without liquefying or migrating within the dough. The solution lies in Gellan Gum, a thermo-reversible gelling agent that allows the cherry and raspberry jelly to remain stable even at […]

Technical Sugars Texturizing

Mango & Coconut Petit Gâteau

We present the third recipe developed by chef Jason Tan, specially designed for the Asian market, where subtlety, freshness, and technical precision are essential. His creation, the Mango & Coconut Petit Gâteau, is a modern pastry piece that combines tropical ingredients with impeccable culinary architecture. The preparation consists of four key preparations, each designed to […]

Autor Jason Tan

Texturizing

Strawberry, Lemon, and Basil Tartlet

Jason Tan once again surprises with his second creation in a series of three designed for a global audience—with special attention to the Asian market—: the Strawberry, Lemon, and Basil Tartlet. Jason tells us that, from his personal taste, he is passionate about working with flavors such as strawberry and basil; as he achieves a […]

Autor Jason Tan