Caramel-Hazelnut Crunch Bar by Frank Carrieri | Pastry Arts
Elevate your confections with Chef Frank Carrieri’s Caramel-Hazelnut Crunch Bar—layered gianduja, soft caramel, lime streusel & cacao nib glaze.
Ingredients
- 98 g butter, cold
- 98 g granulated sugar
- 98 g cake flour
- 1 g fine sea salt
- 98 g American Almond Almond Flour, blanched
- 8 g lime zest
- 471 g heavy cream
- 47 g glucose syrup
- 141 g granulated sugar
- 38 g butter
- 3 g fine sea salt
- 833 g Callebaut 823 Milk Chocolate
- 107 g grapeseed oil
- 60 g Cacao Barry Cacao Nibs
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