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Part 1: Rich Terracotta Almond Tuile

For Sealing The Tuile:

  • 100g deZaan Stellar Cocoa Butter Drops
  • Cannoli Molds (metal - needed for shaping the tuile)
  1. Mix the flour and cocoa powder until combined.
  2. Mix in the egg whites to make a smooth paste.
  3. Melt the coconut fat along with sugar.
  4. Add the fat mixture to the paste. Mix until combined.
  5. Spread approx. 10-12g of tuile mix onto a silpat in a long rectangular shape.
  6. Place the silpat onto a sheet tray and bake at 165°C/329°F for approx. 5-6 minutes.
  7. Once baked, keep the oven door open and place the cannoli tuile at the edge of the tuile and roll it into a cylinder reaching the opposite end of the rectangle.
  8. Remove from the oven and allow to cool onto a sheet tray.
  9. Reserve in a cool and dry place.

For Sealing The Tuile:

  1. Melt the cocoa butter.
  2. Carefully dip the tuile into the cocoa butter.
  3. Shak the tuile to remove excess cocoa butter, creating a thin layer over the tuile.
  4. Reserve in the freezer until ready to fill.
Part 2: Rich Terracotta Hazelnuts Ice Cream
  • 2,293g Hazelnut Milk (unsweetened)
  • 31g Almond Protein Powder
  • 67g Dextrose
  • 15g Stabilizer 2000
  • 400g Granulated Sugar
  • 220g Hazelnut Paste
  • 75g deZaan Rich Terracotta Cocoa Powder
  1. In a bowl, mix all the dry ingredients and reserve.
  2. Boil the hazelnut milk to 45°/113°F.
  3. Add it to the dry ingredients. Blend thoroughly with an immersion blender to ensure no clumping.
  4. Cook the ice cream mixture to 82°C/179°F.
  5. Remove from the heat and strain into a heatproof container.
  6. Cool down to 4°C/39°F as quickly as possible.
  7. Churn to preference and transfer immediately to piping bags.
  8. Reserve in the freezer. Refer to the assembly section for further instructions.
Part 3: Assembly
  • 200g Crushed Caramelized Hazelnuts
  1. Prepare a bowl with approx. 200g of crushed caramelized hazelnuts.
  2. Prepare a station to fill the cannoli shells as quickly as possible.
  3. Fill the shells with ice cream and quickly dip both sides into the hazelnuts.
  4. Reserve in the freezer until ready to serve.

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