• Classic Cremino with Hazelnuts – recipe provided by Pastry Chef Riccardo Magni
Riccardo Magni – a professional who has been active for over 20 years in the field of confectionery, chocolate and gelato, known in Italy but also abroad, co-author of the book "Reverse Fusion", published in 2016.
He began his professional career working in the family's confectionery laboratory, alongside his father, Pierpaolo Magni, another master of Italian confectionery. At the beginning, he alternated work in the production laboratory with a professional development program, participating in numerous training courses under the guidance of great teachers from the International Confectionery Schools: Ecole Lenôtre and Bellouet Conseil, France; Richemont, Switzerland; Cast Alimenti and Arte Dolce, Italy.
Accumulating a rich experience in the field and participating in various national and international competitions, he collaborated over the years with various well-known companies in the confectionery-chocolate field, from Italy and from other countries.
He was a member of the Swiss team, participating in the finals of the "Coupe du Monde Pâtisserie 2015 Lyon" competition, where he won second place, in the "Entremet glacé" category.
He has published and continues to publish articles in the most important magazines of the sector.
Currently, Riccardo Magni carries out much more complex activities: consulting and professional training for important companies in this sector, being involved in many projects worldwide, as well as teaching activities in renowned schools in the culinary sector, such as Cast Alimenti, Dado School Pomati, Chef's School Hong Kong, Arte Dolce Rimini, Con Gusto Gourmet Institute Milano, Hangar 78.
Product consisting of 3 layers:
• Milk chocolate and hazelnut cream
• White chocolate and hazelnut cream
• Milk chocolate and hazelnut cream
Layer 1 – Chocolate cream with milk and hazelnuts
Ingredients:
220 g – Milk chocolate 35%
160 g – Concentrated hazelnut flavoring paste (without sugar and stabilizers)
Preparation:
Temper the milk chocolate to 26-27°C. Combine it with the concentrated hazelnut paste and homogenize the composition.
Pour the composition inside special frames for this product, forming a uniform first layer, with a height of 5 mm.
Let it crystallize, in the refrigerator or space without humidity and positive temperature (ideal is the use of a chocolate fridge, at a temperature of +12°C and controlled humidity 50%).
Layer 2 – White chocolate and hazelnut cream
Ingredients:
250 g – White chocolate
130 g – Concentrated hazelnut flavoring paste (without sugar and stabilizers)
Preparation:
Temper the white chocolate to 26°C. Combine it with the concentrated hazelnut paste and homogenize the composition.
Pour the composition inside special frames over the first layer, forming the second uniform layer, with a height of 5 mm.
Let it crystallize, in the refrigerator or space without humidity and positive temperature (ideal is the use of a chocolate fridge, at a temperature of +12°C and controlled humidity 50%).
Layer 3 – Chocolate cream with milk and hazelnuts
Ingredients:
220 g – Milk chocolate 35%
160 g – Concentrated hazelnut flavoring paste (without sugar and stabilizers)
Preparation:
Temper the milk chocolate to 26-27°C. Combine it with the concentrated hazelnut paste and homogenize the composition.
Pour the composition inside special frames over the 2 layers, forming the third uniform layer, 5 mm high.
Let it crystallize, in the refrigerator or space without humidity and positive temperature (ideal is the use of a chocolate fridge, at a temperature of +12°C and controlled humidity 50%).
Product portioning
After complete cooling and crystallization of the product, extract the formed product in the special frames or in the device with special forming frames and portion it into small pieces of equal size, 2.2 x 2.2 cm.
To obtain, quickly, uniform pieces and perfect edges, you can use the Portioning Devices, The guitar.
The recipe is calculated to be used with 3 forming frames with internal dimensions of 24 x 24 cm and frame height of 5 mm. The height of the obtained product will be 15 mm.
Store the product at positive temperatures: 12-14°C and controlled humidity 50%.
For presentation: you can use candy boxes and/or presentation trays, you can pack them in cardboard boxes or small cellophane bags...
Recommendations:
For optimal results and a short working time, you can help yourself melting machines or tempered chocolate.
For the cooling and crystallization of chocolate products, it is preferable to use refrigerators for chocolate, with positive temperatures and controlled humidity. In its absence, cooling will be done in cool spaces, with positive temperatures of max. 12°C and no humidity.
This recipe was worked on in the Lab Confectioner Isteț from Brasov.
