Nougat rosettes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roast the hazelnut kernels on a baking tray in a preheated oven (electric: 250°C/ gas: level 5) for approx. 5 minutes until the brown skin peels off. Grate the nuts in a tea towel until the skin is removed.

2. 2

   Then cut the nuts in half. Warm the cream. Coarsely cut the chocolate coating and melt in the cream. Dice the nougat and mix first with the butter, then with the dissolved chocolate coating. Place the bowl with the nougat mass in ice water and let the mass get a little firmer while stirring.

3. 3

   Pour into a piping bag with a medium-sized star-shaped spout. Inject a small spot into each cuff. Put half a hazelnut in each and squirt a large dot on top of it to form a rosette.

4. 4

   Decorate with the remaining hazelnuts, sugar beads or silver beads. Keep cool.