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Valrhona Dulcey Hazelnut Entremet | Patisserie Makes Perfect

Crystallised Hazelnuts

Patisserie Makes Perfect
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins


  • 100 g Blanched Hazelnuts
  • 40 g Caster Sugar
  • 15 ml Water


  • Place the hazelnuts on a silicone sheet and bake them in the oven for 15 mins at 160C.
  • Put the sugar and water in a pan and heat to 113C, slowly add the hazelnuts and stir them coating them in the caramel.
  • The sugar will crystallise around the hazelnuts, when this happens, spread them out on a silicone baking sheet and make sure they are all separate, you don’t want them to clump together.
  • Leave to cool.