HAZELNUT & WHIPPED CREAM DOUBLE VIENNOIS
Ingredients
- 400 ml cream (35% fat)
- 90 ml VEDRENNE Hazelnut Syrup
- 35g chocolate powder (35%)
- 200 ml full-fat milk
Method
- PREPARATION WHIPPED CREAM
- Pour the cream into a one-litre syphon, add 50 ml Hazelnut Syrup.
- Shake well, add a gas cartridge, shake again, add a second gas cartridge and shake again.
- PREPARATION OF CHOCOLATE
- Pour the milk into a stainless-steel milk jug, add the chocolate powder.
- Use the steam nozzle on the coffee machine to heat to 65°C, checking the temperature.
- Do not make any foam (keep the nozzle at the bottom of the jug).
- Pour the VEDRENNE Hazelnut Syrup into a 250 ml glass, add the hot chocolate up to 3/4.
- Finish with the hazelnut whipped cream, salted butter caramel coulis (see mocha salted butter caramel recipe), a few caramelized hazelnuts and dark chocolate coulis.
Difficulty
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