fbpx

Hazelnut Fritter

Chef Fatima Ali & Chef Brandon Duley

Chocolate Hazelnut Fritter with Callebaut Ecuador Single Origin, Marshmallow Meringue, Vanilla Bourbon Ice Cream & Callebaut Chocolate Crispearls by Fatima AliBrandon Duley



Chocolate Meringue

INGREDIENTS

  • 1 cup Sugar
  • 1/2 cup Water
  • 4 ea. Egg Whites
  • Squeeze Lemon Juice

DIRECTIONS

  1. Combine in kitchen aid. Whip till soft peaks. Slowly drizzle in sugar syrup. Fold in 3 tablespoons melted chocolate. Reserve in piping bag.
  2. 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

  1. Melt over double boiler. Reserve.

Hazelnut Butter

INGREDIENTS

  • 1 cup Hazelnuts, fried
  • ½ cup (or more) Hazelnut oil
  • tt. Salt

DIRECTIONS

  1. 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

  1. 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

  1. 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.
  2. 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.

Center Stage Final LA