Hazelnut Croccante Basket with Diplomatic Cream: A Sweet Italian Delight
Prepare to indulge in a truly decadent treat with this Cestino di Croccante alle Nocciole recipe, a delicate hazelnut basket filled with a luscious diplomatic cream, topped with fresh berries and chocolate. This showstopper of a dessert is perfect for impressing your guests, combining rich, nutty flavors with the lightness of whipped cream and the sweetness of berries. Let’s take you through the steps to create this culinary masterpiece!
Ingredients
For the Hazelnut Croccante (Crunchy Basket):
| Ingredient | Quantity |
|---|---|
| Hazelnut Granules | 30g |
| Sugar | 170g |
| Water | 50g |
For the Diplomatic Cream:
| Ingredient | Quantity |
|---|---|
| Whole Milk | 180g |
| Egg Yolks | 2 |
| Cornstarch (Maizena) | 10g |
| Sugar | 55g |
| Fresh Cream (Liquid) | 180g |
| Vanilla Pod | 1 |
| Gelatin Sheets | 1g |
For Decoration:
| Ingredient | Quantity |
|---|---|
| Dark Chocolate | 100g |
| Mixed Berries | 45g |
| Dark Chocolate Chips | 30g |
| Fresh Mint Leaves | 4 |
Instructions
Step 1: Preparing the Diplomatic Cream
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Heat the Milk: Start by placing the whole milk in a saucepan. Add the vanilla pod and scrape out the seeds, mixing them into the milk, and add the whole pod as well.
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Soften the Gelatin: While the milk is warming, place the gelatin sheets in cold water to soften. Set aside.
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Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks with the sugar until smooth and creamy. Gradually add the cornstarch, mixing thoroughly to avoid lumps.
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Combine Milk and Egg Mixture: Once the milk is warm (not boiling), remove the vanilla pod and pour the milk into the egg yolk mixture. Whisk continuously as you combine them.
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Cook the Cream: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the cream thickens. Once thickened, remove from heat.
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Add Gelatin: Squeeze out the softened gelatin and stir it into the hot custard, ensuring it melts completely.
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Cool the Cream: Transfer the custard into a shallow dish and cover it with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Allow it to cool to room temperature.
Step 2: Making the Hazelnut Croccante Basket
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Prepare the Caramel: In another non-stick saucepan, combine water and sugar. Heat gently, stirring occasionally, until the mixture reaches 165°C (use a kitchen thermometer for accuracy). If you don’t have a thermometer, simply turn off the heat when the sugar turns a light golden color.
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Add Hazelnuts: Once the caramel reaches the right color, add the chopped hazelnuts and stir with a wooden spoon. Let the mixture cook for another 2-3 minutes.
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Cool the Croccante: Immediately pour the hot caramel mixture onto a silicone baking mat or parchment paper. Use a spatula to spread it out as thinly as possible.
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Break the Croccante: After the caramel cools and hardens, break it into large chunks. Place the chunks into a food processor and pulse to create smaller pieces for the basket base.
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Form the Basket: Take a round cookie cutter and press it into the center of each piece of croccante, creating a base for your basket. Gently compact the croccante using the back of a spoon.
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Bake the Basket: Preheat your oven to 180°C (160°C for fan ovens). Place the baskets on a baking sheet and bake for 3-4 minutes. Once done, let them cool slightly before carefully removing the croccante from the baking sheet and setting it over an aluminum foil cup to hold its shape as it cools completely.
Step 3: Whip the Cream
- Whip the Fresh Cream: In a stand mixer or with an electric whisk, whip the fresh cream until stiff peaks form. Set aside.
Step 4: Melt the Chocolate
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Melt the Dark Chocolate: Chop the dark chocolate into small pieces and melt it using a double boiler (or in a heatproof bowl over a pot of simmering water). Stir constantly until fully melted and smooth.
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Prepare the Croccante Baskets: Once the croccante baskets are fully cooled and hardened, use a pastry brush to coat the inside of each basket with the melted chocolate. Allow the chocolate to set before filling the baskets.
Step 5: Assemble the Dessert
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Fill the Baskets with Diplomatic Cream: Transfer the chilled diplomatic cream into a pastry bag fitted with a star tip. Pipe the cream into the croccante baskets, filling them generously.
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Decorate: Top each filled basket with a handful of mixed berries, a few dark chocolate chips, and a fresh mint leaf for a burst of color and flavor.
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Serve: Your stunning hazelnut croccante baskets with diplomatic cream are now ready to be served! They are sure to delight your guests with their beautiful presentation and rich flavors.
Tips for Success
- Temperature Control: Pay careful attention to the temperatures of the milk and caramel. Too hot or too cool could affect the consistency and texture of your cream or caramel.
- Gelatin: Ensure the gelatin is fully dissolved in the hot cream to avoid lumps in the final custard.
- Customization: Feel free to swap the berries for other fruits of your choice, or even add a drizzle of honey or fruit compote for extra sweetness.
This Cestino di Croccante alle Nocciole is not only a visually impressive dessert, but also a blend of deliciously contrasting textures—the crunch of the hazelnut croccante, the smooth and velvety diplomatic cream, and the sweet, juicy freshness of the berries. Whether for a festive occasion or a special treat, this dessert will leave a lasting impression on anyone who tastes it! Enjoy making this delightful Italian masterpiece.
