how to make caramelized hazelnut cake toppers
For a dozen hazelnuts, you'll need:
15 hazelnuts
1/2 cup sugar
12 wooden skewers
A thick square of Styrofoam
Stick each hazelnut onto a wooden skewer. It's normal that a few of them might break, hence why you have the extras!
Pour the sugar into a saucepan and start to cook it on medium heat
The sugar will slowly start to become darker in color and caramelize, turning into a syrup
Pay close attention to the color of your caramel. Once it's a dark amber color, turn the heat all the way down to low, and start dipping the hazelnuts in the caramel until they're 3/4 covered
Poke the skewers into the Styrofoam immediately, with the hazelnut on the bottom so that the caramel can slowly drip down
Keep going until you've done all of the hazelnuts. It's important that you keep them upside down, so don't hesitate to ask someone to help you by holding onto the foam
Slowly increase the heat until it becomes more liquid. Keep dipping the hazelnuts into the caramel
When your hazelnuts are ready, let them dry for about 20 minutes. Simply place the piece of Styrofoam on a table, or if you can, find somewhere where you can have them dry upside down!
Use these caramelized hazelnuts to decorate cakes, pastries and other desserts for an original, elegant touch
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Mareli (wenner van Koekedoor 2015) het hierdie metode met vars kersies vir ons reeds met haar laaste eindprodukte vir die kompetisie gewys. Sy het sommer 'n lyntjie in die kombuis gespan en die kersies met pennentjies aan die lyn laat hang.
