Lemon & Hazelnut Spread

For the Spread

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

For the Spread

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

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