Скачать с ютуб Food Scientist Makes Artisanal Ferrero Rocher | Reclaiming Chocolates and Confections в хорошем качестве

Food Scientist Makes Artisanal Ferrero Rocher | Reclaiming Chocolates and Confections

#ferrerorocher #gianduia README Yield: approximately 48 Artisanal Ferrero Rocher (AFR) Ingredients to make the wafer shells (adapted from Claire Saffitz’s “Kit Kat” wafer recipe): ► 384 g cake flour ► 192 g corn starch ► 129 g Confectioners sugar ► 15 g baking powder ► 4 g Kosher salt ► 336 g unsalted butter, melted ► 540 water ► 30 g vanilla extract Ingredients for the center hazelnut: ► 48 whole blanched, roasted hazelnuts Ingredients to make chocolate-chopped hazelnut coating: ► milk or dark chocolate, as needed ► 500 g chopped blanched, roasted hazelnuts Notes: You will need approximately 7 g of chopped nuts to fully cover each AFR (i.e., a total of approx. 336 g), but I recommend making a larger supply of chopped nuts to facilitate the coating process. I experienced a ~30% yield loss during the chopping and sifting process. If you experience a similar yield loss, you will need to start with approximately 714 g of whole hazelnuts to obtain 500 g of chopped hazelnuts. Note that these are rough estimates. Adjust accordingly. Ingredients to make the gianduia: Note: Each AFR holds approximately 14 g gianduia, but I recommend making excess. The recipe below makes approximately 800 g gianduia. ► 364 g ground blanched, roasted hazelnut ► 242 g dark chocolate ► 194 g Confectioners sugar ► 1 teaspoon Diamond kosher salt ► 8 g tempered, grated cocoa butter (for seeding) Video Chapters: 00:00 Introduction 01:00 What is the filling inside a Ferrero Rocher? 06:51 How to make artisanal Ferrero Rocher 12:26 Beauty shots A video describing gianduia’s historically unsound origin myth:    • Combining Baba au Rhum & Gianduiotto ...   A video describing crystallization using a foreign source of seed crystals (3 Musketeers):    • Food Scientist Makes Artisanal 3 Musk...   References: [1] Greweling, P. P. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition [2] DallasFood (http://dallasfood.org/2011/01/giandui...) [3] Hatel, R. W., et al. Confectionery Science and Technology [4] https://eur-lex.europa.eu/legal-conte... Music in this video: Habanera by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ Instagram: @withtrialanderror