HAZELNUT & WHIPPED CREAM DOUBLE VIENNOIS
Difficulty
Ingredients
- 40 cl cream 35%
-
9 cl
-
35 g
Method
- Step 1 Pour the 35% cream into a 1-liter siphon and add 5 cl of VEDRENNE Hazelnut Syrup.
- Step 2 Shake well, add one gas cartridge, shake again, then insert a 2nd gas cartridge before shaking once more.
- Step 3 Pour the milk into a stainless steel milk pitcher and add the chocolate powder.
- Step 4 Using your espresso machine’s steam wand, heat the chocolate without creating milk foam (keep the wand at the bottom of the pitcher), controlling the temperature so it reaches up to 65°C.
- Step 5 In a 25-cl glass, add VEDRENNE Hazelnut Syrup, then pour in the hot chocolate to 3/4.
- Step 6 Finish with hazelnut-flavored whipped cream from a siphon, salted caramel sauce (see the Salted Caramel Mocha recipe), a few caramelized hazelnuts, and dark chocolate sauce.
- Step 7 Do not make any foam (keep the nozzle at the bottom of the jug).
- Step 8 Pour the VEDRENNE Hazelnut Syrup into a 250 ml glass, add the hot chocolate up to 3/4.
- Step 9 Finish with the hazelnut whipped cream, salted butter caramel coulis (see mocha salted butter caramel recipe), a few caramelized hazelnuts and dark chocolate coulis.
