{"product_id":"eclats-de-noisettes-caramelisees-200g","title":"Caramelized Hazelnut Pieces 200g","description":"\u003cstyle\u003e\n  .patissland-accordions { max-width: 100%; margin: 32px 0; font-family: inherit; color: #2b2b2b; }\n  .patissland-accordion { border: 1px solid #eadfcb; border-radius: 14px; margin-bottom: 12px; background: #fff; overflow: hidden; }\n  .patissland-accordion summary { cursor: pointer; list-style: none; padding: 18px 22px; font-weight: 700; font-size: 16px; color: #2b2b2b; display: flex; align-items: center; justify-content: space-between; gap: 16px; }\n  .patissland-accordion summary::-webkit-details-marker { display: none; }\n  .patissland-accordion summary::after { content: \"+\"; width: 28px; height: 28px; min-width: 28px; border-radius: 50%; background: #d7b36a; color: #fff; display: inline-flex; align-items: center; justify-content: center; font-size: 20px; line-height: 1; font-weight: 500; }\n  .patissland-accordion[open] summary::after { content: \"−\"; }\n  .patissland-accordion-content { padding: 0 22px 22px; font-size: 15px; line-height: 1.75; color: #444; }\n  .patissland-accordion-content p { margin: 0 0 14px; }\n  .patissland-accordion-content ul { margin: 8px 0 0; padding-left: 20px; }\n  .patissland-accordion-content li { margin-bottom: 8px; }\n  .patissland-accordion-content ol { margin: 8px 0 0; padding-left: 22px; }\n  .patissland-accordion-content ol li { margin-bottom: 8px; }\n  .patissland-accordion-content a { color: #b98b35; text-decoration: underline; font-weight: 600; }\n  .patissland-accordion-content a:hover { color: #8a6624; }\n  .patissland-highlight { color: #b98b35; font-weight: 700; }\n  .patissland-table { width: 100%; border-collapse: collapse; margin: 12px 0; font-size: 14px; }\n  .patissland-table th { background: #faf4e5; color: #2b2b2b; font-weight: 700; padding: 10px 14px; text-align: left; border: 1px solid #eadfcb; }\n  .patissland-table td { padding: 10px 14px; border: 1px solid #eadfcb; vertical-align: top; }\n  @media (max-width: 768px) {\n    .patissland-accordion summary { padding: 16px 18px; font-size: 15px; }\n    .patissland-accordion-content { padding: 0 18px 20px; font-size: 14px; }\n  }\n\u003c\/style\u003e\n\u003cp\u003eThe crunch changes everything. A smooth mousse, a glossy glaze, a silky cream, and suddenly that golden crunch awakens the bite. The \u003cspan class=\"patissland-highlight\"\u003eFunCakes 200g caramelized hazelnut pieces\u003c\/span\u003e are precisely that signature ingredient you add as a finishing touch to turn an ordinary dessert into a memorable one.\u003c\/p\u003e\n\u003cp\u003eCrushed mix of \u003cspan class=\"patissland-highlight\"\u003eroasted hazelnut\u003c\/span\u003e pieces and caramelized sugar, ready to use, to sprinkle or incorporate directly into your preparations. Practical and economical 200 g format, ideal for amateur bakers discovering pro techniques and for bakeries-pastry shops seeking a consistent product without overspending on Sosa 600g.\u003c\/p\u003e\n\u003cdiv class=\"patissland-accordions\"\u003e\n\u003cdetails open=\"\" class=\"patissland-accordion\"\u003e\n\u003csummary\u003eThe 200 g format that changes the game for demanding bakers\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eCaramelized hazelnuts are a classic in French pastry: Paris-Brest, praline Saint-Honoré, dacquoise, tart bases, cookies. But the market often offers two extremes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe \u003cspan class=\"patissland-highlight\"\u003e600 g pro format\u003c\/span\u003e (Sosa, Cacao Barry) at €25-30 per box, perfect for pastry labs with high consumption, but excessive for occasional use or recipe testing.\u003c\/li\u003e\n\u003cli\u003eRaw roasted hazelnuts to caramelize yourself with sugar, which requires time, attention, and mastery of dry caramel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFunCakes offers a middle ground: the \u003cspan class=\"patissland-highlight\"\u003e200 g format at an affordable price\u003c\/span\u003e, already crushed and caramelized, ready to use. Ideal for home bakers making 1-2 desserts per week, for pastry schools during practical classes, or for chefs wanting to test a recipe before switching to a professional format.\u003c\/p\u003e\n\u003cp\u003eConcrete benefits:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eTime-saving\u003c\/span\u003e: no roasting, no caramelizing, no crushing needed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eConsistency\u003c\/span\u003e: uniform piece size from one pouch to another\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003ePerfect texture\u003c\/span\u003e: crunchy without excessive hardness, won’t break teeth\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eLong shelf life\u003c\/span\u003e: resealable pouch, several months of use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eDetailed technical features\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003ctable class=\"patissland-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eFunCakes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProduct type\u003c\/th\u003e\n\u003ctd\u003eCrushed caramelized hazelnut pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003ctd\u003e200 g pouch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eComposition\u003c\/th\u003e\n\u003ctd\u003eSugar, hazelnuts \u003cstrong\u003e(30%)\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAllergens\u003c\/th\u003e\n\u003ctd\u003e\n\u003cstrong\u003eHazelnuts\u003c\/strong\u003e (tree nuts). May contain traces of other tree nuts, milk, gluten, soy, and egg.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePiece size\u003c\/th\u003e\n\u003ctd\u003eFine to medium pieces, regular size (about 3-6 mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTexture\u003c\/th\u003e\n\u003ctd\u003eCrunchy, non-sticky, does not form clumps\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003eGolden amber brown (characteristic of amber caramel)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlavor\u003c\/th\u003e\n\u003ctd\u003eIntense roasted hazelnut + light caramel notes, low sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eNetherlands (FunCakes, Modecor Group brand)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStorage\u003c\/th\u003e\n\u003ctd\u003eStore in a dry place, away from light and humidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBest before date\u003c\/th\u003e\n\u003ctd\u003eSeveral months (date indicated on the packet)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eUses in pastry: 10 key applications\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eCaramelized hazelnut pieces are one of the most versatile ingredients in creative pastry. Here are the most impactful uses:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eParis-Brest finishing\u003c\/span\u003e: roll the choux pastry log in the pieces before baking, or sprinkle the praline cream just before serving.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eYule log decoration\u003c\/span\u003e: roll the log in the pieces for a crunchy coating that contrasts with the inner cream.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eCrunchy tart base\u003c\/span\u003e: mix the pieces with melted chocolate and flaky praline for an irresistible tart base.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eCookie topping\u003c\/span\u003e: press some pieces on top of the cookie before baking for maximum visual and taste effect.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eInclusion in ice creams\u003c\/span\u003e: fold in at the end of churning for stracciatella-style hazelnut ice creams.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eEntremet decoration\u003c\/span\u003e: arrange around the edge or staggered on the mirror glaze to break visual monotony.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eRevisited crumble\u003c\/span\u003e: mix with shortcrust pastry crumbs for a doubly crunchy crumble on roasted fruits.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003ePieces in filled chocolates\u003c\/span\u003e: mix into ganaches or pralines for textured chocolate candies.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eYogurt and fromage blanc topping\u003c\/span\u003e: a pastry touch on a healthy breakfast or dessert.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eDacquoise and succès decoration\u003c\/span\u003e: sprinkle on the dacquoise before baking to add crunch to this soft biscuit.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eHow to dose and incorporate (pastry technique)\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe amount of pieces varies depending on the desired effect and type of preparation. Here are the pastry standards:\u003c\/p\u003e\n\u003ctable class=\"patissland-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eApplication\u003c\/th\u003e\n\u003cth\u003eIndicative dosage\u003c\/th\u003e\n\u003cth\u003eTechnical tip\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCookie topping\u003c\/td\u003e\n\u003ctd\u003e5-10 g per cookie\u003c\/td\u003e\n\u003ctd\u003ePress lightly before baking to fix\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrunchy tart base\u003c\/td\u003e\n\u003ctd\u003e30-40 g per 22 cm tart\u003c\/td\u003e\n\u003ctd\u003eMix with 50 g melted chocolate + 30 g feuilletine praline\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 L ice cream inclusion\u003c\/td\u003e\n\u003ctd\u003e50-80 g\u003c\/td\u003e\n\u003ctd\u003eAdd at the end of churning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCoating rolled log\u003c\/td\u003e\n\u003ctd\u003e80-120 g\u003c\/td\u003e\n\u003ctd\u003eSpread on tray, roll the log directly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e22 cm dessert decoration\u003c\/td\u003e\n\u003ctd\u003e15-25 g\u003c\/td\u003e\n\u003ctd\u003ePlace after glazing while still slightly sticky\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMix into choux pastry\u003c\/td\u003e\n\u003ctd\u003e30 g for 200 g of dough\u003c\/td\u003e\n\u003ctd\u003eAdd last to preserve crunch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan class=\"patissland-highlight\"\u003eChef’s tip\u003c\/span\u003e: to preserve maximum crunch, add the pieces only at the very last step, just before serving. If the pieces stay in contact with a moist preparation for several hours (mousse, cream, glaze), they soften. For desserts to be served the next day, add the pieces just before tasting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eDifferences with other Patissland hazelnut sizes\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003ePatissland offers several hazelnut-based references that complement each other without overlapping. Here’s how to choose between them:\u003c\/p\u003e\n\u003ctable class=\"patissland-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eProduct\u003c\/th\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003cth\u003eIdeal use\u003c\/th\u003e\n\u003cth\u003eUser profile\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cstrong\u003eCaramelized Pieces 200g\u003c\/strong\u003e \u003cem\u003e(this product)\u003c\/em\u003e\n\u003c\/td\u003e\n\u003ctd\u003e200 g crushed\u003c\/td\u003e\n\u003ctd\u003eDecoration, topping, crunch\u003c\/td\u003e\n\u003ctd\u003eDemanding amateur, school, discovery size\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/patistopsland.com\/products\/noisettes-caramelisees-600g\"\u003eSosa Caramelized Hazelnuts 600g\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003e600 g whole + honey\u003c\/td\u003e\n\u003ctd\u003ePremium decoration, finishing\u003c\/td\u003e\n\u003ctd\u003eProfessional pastry, gourmet catering\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/patistopsland.com\/products\/noisettes-decortiquees-gros-fruits\"\u003ePérigord Shelled Hazelnuts\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole raw\u003c\/td\u003e\n\u003ctd\u003eTo roast, crush, snack\u003c\/td\u003e\n\u003ctd\u003ePastry chef mastering roasting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/patistopsland.com\/products\/praline-amande-noisette-fruite-50-300g\"\u003eValrhona Almond Hazelnut Praline 50%\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003e300 g praline paste\u003c\/td\u003e\n\u003ctd\u003eCreams, ganaches, fillings\u003c\/td\u003e\n\u003ctd\u003eProfessional pastry chef seeking excellence\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe FunCakes 200 g size is perfect for \u003cspan class=\"patissland-highlight\"\u003estarting out or for moderate regular use\u003c\/span\u003e. For daily professional production, switch to the large formats from Sosa or Valrhona.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eStorage and usage precautions\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eStorage before opening\u003c\/span\u003e: original airtight bag, store in a dry place away from direct light and heat sources. Ideal range: 15-20°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eAfter opening\u003c\/span\u003e: carefully reseal the bag or transfer to an airtight container. Avoid the fridge (humidity = loss of crunch). Ideally consume within 4-6 weeks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eDetection of spoilage\u003c\/span\u003e: if the pieces become sticky, clumped, or lose their amber color, it is a sign of moisture or oxidation. Prefer not to use them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eAllergies\u003c\/span\u003e: product containing \u003cstrong\u003ehazelnuts\u003c\/strong\u003e (tree nuts). May contain traces of other tree nuts, milk, gluten, soy, egg. Keep out of reach of allergic individuals.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"patissland-highlight\"\u003eDo not heat at very high temperatures\u003c\/span\u003e: above 180°C during prolonged baking, the caramel can liquefy and recrystallize unevenly. Prefer to use it as a finishing touch or for short baking (cookies 12-15 min, dacquoise).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eFrequently Asked Questions\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cdiv class=\"patissland-accordions\"\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is the difference between caramelized pieces and praliné?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe \u003cspan class=\"patissland-highlight\"\u003epraliné\u003c\/span\u003e is made by grinding caramelized hazelnuts into a fine powder, almost paste-like. The \u003cspan class=\"patissland-highlight\"\u003epieces\u003c\/span\u003e are just coarsely crushed, keeping their crunchy chunk shape. For a smooth filling, use praliné or a praline paste. For a visible crunchy decorative effect, use the pieces.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCan these pieces replace praliné feuilletine in a crunchy recipe?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eOnly partially. The praliné feuilletine adds layers of crumbled gavottes that provide a different airy crunch. The hazelnut pieces alone will give a harder crunch. For a balanced crunch, mix 50% hazelnut pieces + 50% praliné feuilletine or crumbled gavottes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow long do the pieces stay crunchy in a chocolate mousse?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eAbout \u003cspan class=\"patissland-highlight\"\u003e2 to 3 hours maximum\u003c\/span\u003e in direct contact with a moist mousse. Beyond that, the moisture from the mousse softens the pieces. To preserve crunchiness on a dessert served the next day, add the pieces just before serving or coat them beforehand with melted cocoa butter to create a barrier.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eIs the 200 g bag enough for how many desserts?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eAbout \u003cspan class=\"patissland-highlight\"\u003e8 to 12 individual desserts\u003c\/span\u003e or \u003cspan class=\"patissland-highlight\"\u003e2 to 3 shared entremets\u003c\/span\u003e depending on the dosage. As a cookie topping, count on 30 to 40 cookies. For a family-sized Paris-Brest with generous coating, count 80 g per piece, or 2 Paris-Brest per bag.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCan they be added to a cake or muffin batter before baking?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eYes, but in reasonable amounts (30-50 g per 500 g of dough) and preferably on top rather than mixed inside. When baked, pieces slightly embedded in the dough keep their crunch. Mixed inside, they may soften slightly due to dough moisture. Prefer finishing on the surface.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eAre they usable in gluten-free baking?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eThe product itself (sugar + hazelnuts) is naturally \u003cspan class=\"patissland-highlight\"\u003egluten-free\u003c\/span\u003e. However, allergen labeling states \"may contain traces of gluten\" due to shared manufacturing processes. For strict celiac baking, check the label on the received package and if necessary, choose a certified gluten-free supplier.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCan you make your own pieces at home instead?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content\"\u003e\n\u003cp\u003eYes, and it’s even educational: roast 200 g of shelled hazelnuts for 12 minutes at 160°C, make a dry caramel with 100 g of sugar in a heavy pan, add the still-warm hazelnuts, mix and spread on Silpat or baking paper. Once cooled, crush with a rolling pin or pulse in a blender briefly. But the result is less uniform in size than the ready-to-use format.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003eTo go further\u003c\/summary\u003e\n\u003cdiv class=\"patissland-accordion-content pl-arsenal\"\u003e\n\u003cp\u003eTo create a complete range of gourmet ingredients around hazelnuts, explore our complementary references:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/patistopsland.com\/collections\/noisettes\"\u003eThe entire hazelnut collection\u003c\/a\u003e: whole, chopped, powdered, caramelized, pure paste.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/patistopsland.com\/collections\/funcakes\"\u003eAll FunCakes products\u003c\/a\u003e: European quality baking ingredients at an affordable price.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/patistopsland.com\/products\/noisettes-caramelisees-600g\"\u003eSosa Caramelized Hazelnuts 600g\u003c\/a\u003e for the professional large format version.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/patistopsland.com\/products\/praline-amande-noisette-fruite-50-300g\"\u003e50% Valrhona Almond Hazelnut Praline\u003c\/a\u003e for your creamy fillings and ganaches.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/patistopsland.com\/products\/noisettes-decortiquees-gros-fruits\"\u003eShelled Hazelnuts from Périgord\u003c\/a\u003e to roast and caramelize yourself.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnd to put these pieces into practice, our signature recipes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-buche-roulee-a-la-creme-de-marron-1\"\u003eChestnut Cream Swiss Roll\u003c\/a\u003e (coated with caramelized hazelnut pieces).\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-maison-de-praline-amande-noisette\"\u003eHomemade Almond-Hazelnut Praline\u003c\/a\u003e to deepen your caramel mastery.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31748638834730,"sku":"F54910","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/eclats-de-noisettes-caramelisees-200g-fun-cakes-1.jpg?v=1772134779","url":"https:\/\/patistopsland.com\/en\/products\/eclats-de-noisettes-caramelisees-200g","provider":"Patissland","version":"1.0","type":"link"}