Hazelnuts
Hazelnuts, fruit of the hazel tree, together with almonds, are among the fruits richest in vitamin E. They also contain phytosterols, substances useful for the prevention of heart and circulatory diseases. They contain good fats, which can lower LDL cholesterol levels.
Hazelnuts are a excellent snack to be consumed at breakfast or as a snack, as an alternative to packaged products. In the kitchen they are used for both sweet and savory recipes.
Since ancient times hazelnuts have been attributed nutritional, healing and even divinatory properties. Hazelnuts are among the fruits richest in vitamin E: 100 grams of hazelnuts contain about 86%. Our body greatly needs the presence of vitamin E as it protects the skin from the harmful effects of ultraviolet rays and premature aging.
According to some studies, regular consumption of hazelnuts (at least 25 g a day, 5 times a week) increases HDL cholesterol levels (the good one) and lowers total cholesterol, LDL, and triglycerides reducing the risk of cardiovascular disease.
Components:
- Omega 3 and Omega 6 unsaturated fatty acids that help, among other benefits, to control inflammatory processes;
- Fibers that facilitate intestinal transit.
- Folic acid, important for a healthy pregnancy and the health of the newborn.
Hazelnuts are ideal for a delicious and energetic snack. Excellent as a dessert to be enjoyed at the end of a meal to give the perfect final touch to all your banquets.
Chocolate pralines and hazelnuts
Chocolate and hazelnut pralines are small chocolates of giuanduia that enclose a caramelized hazelnut, sinful delights that cannot be resisted.
Ingredients:
- Chocolate 260 g
- Fresh liquid cream 40 g
- Chopped hazelnuts 80 g
- Whole peeled hazelnuts 22
- Water 30 g
- Sugar 70 g
To make the chocolate and hazelnut pralines, chop the gianduia chocolate, then heat the cream in a saucepan and pour the chopped chocolate, mix with the whisk until completely dissolved.
Once a homogeneous sauce has been obtained, transfer it to a bowl, cover with plastic wrap and let cool to room temperature. Place the cream in the refrigerator to firm for at least 30 minutes. Meanwhile, caramelize the hazelnuts: in a saucepan pour the water, add the granulated sugar and heat and low heat to dissolve the sugar, monitor the temperature of the syrup with a food thermometer and when it has reached 116 ° turn off the heat and dip in the whole hazelnuts mixed until the mixture is sandy. At this point turn on the heat under the saucepan and melt the sugar completely over low heat, until everything acquires an amber color.
Transfer the caramelized hazelnuts to a tray lined with baking paper or to a silicone cap, separate the hazelnuts to prevent them from sticking together and cooling. Compose the chocolates: take the mixture with firmed gianduia, form balls the size of a walnut with the help of a teaspoon or a scavino. Create a recess in the center and insert a caramelized hazelnut here and close the dough around forming a small ball, lay on a tray lined with baking paper the balls that you gradually form and place them to firm in the fridge for 5 minutes. Then take the gianduia balls and pass them in the hazelnut grain, so that it adheres to their entire surface.
Place them on the same tray covered with a sheet of baking paper and store them in the fridge. Now prepare the coating: in a saucepan heat the cream, then add the chopped gianduia chocolate and mix with a whisk until it has melted completely, this time you will have to get a smoother sauce. Transfer the coating sauce to a small bowl.
Take back the gianduia morsels, skewer them with a wooden skewer, dip them in the sauce to cover them completely then insert the skewer into a polystyrene base in this way it will dry the coating more easily. Place the pralines in the refrigerator again for 30 minutes to firm the coating. After the indicated time remove the skewers from the pralines and place them in a paper cup, your delicious chocolate and hazelnut pralines are ready to be enjoyed.
Recipe: Giallozafferano.it!