Chocolate Hazelnut Pavlovas
Chocolate and hazelnuts are the perfect combination. Visually stunning & delicious, try this recipe by Chef Craig Flinn today.
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Cooking tools:
- Stand mixer
- Oven
- Baking sheet
- Parchment paper
- Dinner plate
- Pencil
- Mixing bowl
- Pot
- Whisk
- Saute pan
- Cutting board
- Chef's knife
- Steep sided saucepan
- Spatula
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Serving platter
- Fine-mesh sieve
Ingredients
- 4 large egg whites, room temperature
- 1 cup sugar
- 1 tsp lemon juice or white vinegar
- 1 tsp cornstarch
- 1 tsp hazelnut or vanilla extract
- 3 large eggs, separated
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 7 oz 70% semi-sweet chocolate, finely chopped
- 3/4 cup 35% cream
- 1/2 cup hazelnuts
- 1 cup fresh raspberries
- Chocolate shavings for garnish
- Mint leaves for garnish
- 6 tbsp salted caramel sauce
- 1/4 cup water
- 6 tbsp salted butter
- 1/2 cup 35% cream
- 1 tsp fleur de sel or other flaky sea salt
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