Chocolate Hazelnut Fritter with Callebaut Ecuador Single Origin, Marshmallow Meringue, Vanilla Bourbon Ice Cream & Callebaut Chocolate Crispearls by Fatima Ali & Brandon Duley.
Chocolate Meringue
INGREDIENTS
- 1 cup Sugar
- 1/2 cup Water
- 4 ea. Egg Whites
- Squeeze Lemon Juice
DIRECTIONS
- Combine in kitchen aid. Whip till soft peaks. Slowly drizzle in sugar syrup. Fold in 3 tablespoons melted chocolate. Reserve in piping bag.
- Boil water until 240 degrees, using wet pastry brush to brush down sides of sugar crystals.
Chocolate Sauce
INGREDIENTS
- 1 cup Callebaut Single Origin Chocolate Chips
- 1/2 cup Cream
- 1 tbsp. Butter
- 1/4 cup Demerara Sugar
- 1 tbsp. Rose Water
DIRECTIONS
- Melt over double boiler. Reserve.
Hazelnut Butter
INGREDIENTS
- 1 cup Hazelnuts, fried
- ½ cup (or more) Hazelnut oil
- tt. Salt
DIRECTIONS
- Blend all ingredients together add more oil if needed, and season to taste.
Hazelnut Ice Cream
INGREDIENTS
- 2 cup Vanilla Ice Cream
- ¼ cup Hazelnut Butter
- 1/4 cup chopped, fried Hazelnuts
DIRECTIONS
- Fold hazelnut butter and chopped hazelnuts into vanilla ice cream. Do not over fold – the hazelnut butter should be like a ribbon within the ice cream, not fully incorporated.
Hazelnut Fritter
INGREDIENTS
- 8 oz. Flour
- ½ tsp. Salt
- 1 tbsp. Brown Sugar
- 1 tsp. Baking Powder
- 4 oz. Milk
- 1 ea. large Egg
- ¼ cup Hazelnut Butter
DIRECTIONS
- Combine flour, salt, and baking powder. Next, combine milk and egg, whisk until evenly incorporated. Add flour mixture to wet mixture and whisk until evenly incorporated.
- Scoop 2 oz. portions into 350 o F deep-frying oil and fry for about 2 minutes each side, or until golden brown. Garnish with confectioner’s sugar and Callebaut chocolate pearls.
Learn more about Fatima Ali & Brandon Duley at their CHEF’S ROLL PROFILES or check out the full Center Stage recap below.
