Lemon & Hazelnut Spread

Recipe

Ingredients	Preparation
301g whole milk 10g lemon zest 361g 84g 15g 53g dry butter 1g fleur de sel 170g NPN-AC-A098811	Infuse milk and lemon zest for 10 minutes. Strain and rescale the milk. Heat the cream to 70 C or 158 F. Pour over the mix of Callebaut Gold 30%, dry butter, Cacao Barry Cocoa Butter 100%, and gianduja. Bur mix and add Hazelnut Butter and salt. At 33 C or 90 F and add 0.5% of pre-crystalize Cacao Barry Cocoa Butter 100%. Cast is to a 4 oz. or 250 gram jars. Pipe 200 grams per jar.

Ingredients	Preparation
301g whole milk 10g lemon zest 361g 84g 15g 53g dry butter 170g 1g fleur de sel	Infuse milk and lemon zest for 10 minutes. Strain and rescale the milk. Heat the cream to 70 C or 158 F. Pour over the mix of Callebaut Gold 30%, dry butter, Cacao Barry Cocoa Butter 100%, and gianduja. Bur mix and add Hazelnut Butter and salt. At 33 C or 90 F and add 0.5% of pre-crystalize Cacao Barry Cocoa Butter 100%. Cast is to a 4 oz. or 250 gram jars. Pipe 200 grams per jar.