Filo pastry nougat with cocoa nibs

A NOD TO A RUSTIC TRADITION
A homage to traditional Spanish patisserie, inspired by Sicilian Cannoli, filled with hazelnut praline, chopped wafers and cocoa nibs for an extra crunchy finish.

Recipe

Created by

Sergi Vela -

Products

Nuts - Hazelnut praliné - 5kg bucket

Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket

Cocoa powder and cocoa products - Nibs - 1 kg bucket

filo pastry tubes

ingredients	preparation
spoon(s) filo paste spoon(s) melted butter	Cut out squares of baking parchment and filo pastry, size 18x35. First, roll the baking parchment around the tube, then the filo pastry. Coat in butter. Bake in a deck oven for 18 minutes at 170 °C. Once they have been taken out of the oven, remove the tube while still hot.

nougat filling

ingredients	preparation
200g Nuts - Hazelnut praliné - 5kg bucket 50g hazelnut paste 40g Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket 20g chopped wafer 40g pecan nuts 0.8g Maldon salt 10g Cocoa powder and cocoa products - Nibs - 1 kg bucket 20g oreo biscuit	Melt the cocoa butter and add the praline and hazelnut paste. Create an emulsion and temper at 26 °C. Mix together with the solid ingredients, previously chopped, and insert into the filo pastry tubes.

finishing touches

To finish, cap the nougat by dipping it into the Jade milk chocolate couverture,with strength reduced with 10% cocoa butter and rolled in crushed cocoa nibs.
Finally, pipe with Jade milk chocolate COUVERTURE with strength reduced to 50 % with cocoa butter tempered at 30 °C.

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