Omega Hazelnut Skinless Blanched: skinless hazelnuts for praline, chocolate spreads, cakes and ice cream. Single 1 kg pack.
Skinless blanched hazelnuts have had their papery skins removed, so they are ready to toast, chop or grind. Their sweet, rich flavour suits chocolate spreads, praline, cakes, brownies, biscotti, dacquoise and ice cream. Toast them for eight to ten minutes in a moderate oven to intensify the taste, then chop for salads and desserts or blend into hazelnut butter. Blanched nuts give a smoother, paler result in pastes and fillings. Hazelnuts are the fruit of the hazel tree, genus Corylus, and are also known as cobnuts or filberts depending on species. Without their skins the kernels go rancid more quickly, so keep them sealed in the fridge or freezer. Hazelnuts pair naturally with chocolate in spreads, pralines and gianduja, and with coffee in cakes and tarts. Toasted, chopped nuts also finish salads and roasted vegetables.
