Tag: Hazelnuts

Shortcrust pastry with hazelnuts (for pies and biscuits) Easy recipe! – Gordon Ramsay’s version

There Shortcrust pastry with hazelnuts it's a base delicious! Variant of classic shortcrust pastry, in this case made with hazelnut flour in the dough that gives a rustic taste it's a exquisite scent! And it is ideal to prepare be one Hazelnut tart to be stuffed to taste, that Cookies with nuts, tartlets, baskets, tarts, mignon …

It is also a very easy and quick preparation. For the realization you can use both the hazelnut flour already ready; both whole hazelnuts (I recommend with peel for the most intense flavor) to pulverize in the mixer! the result does not change! Yes accomplishes in a few minutes with the super proven method is with that without butter! Turns out simple to model, it does not crack when it lies down and you can give birth to infinite shapes! it's a once cooked you will realize his absolute goodness: one soft and crumbly hazelnut shortcrust pastry to the bite, from nutty flavor! Divine!

Discover also:

Hazelnut cake (soft with a crunchy surface of grains and chocolate)

Shortcrust pastry recipe with hazelnuts

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	35 minutes	50 minutes

Ingrediants

Quantity for 1 tart of 24 cm – 40 biscuits
200 g of 100% flour + 130 g of hazelnut flour (or whole pulverized hazelnuts) + 1 teaspoon for sprinkling 165 gr of soft butter at room temperature (or 75 gr of sunflower oil) 1 whole egg (medium size) 2 egg yolks (small size) 130 grams of granulated sugar 1 teaspoon of vanilla extract (or 1 sachet or the seeds of 1 berry) 1 pinch of salt

Method

How to make shortcrust pastry with hazelnuts

First of all, follow step by step the whole procedure you find in SHORT PASTRY

As you can see, the ingredients are identical, only the addition of the hazelnut flour to mix at the 00's changes.

In the link you will find all the useful tips from preparation, to cooking, to conservation!

Here she is Shortcrust pastry with hazelnuts

Prepare the Recipe!
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Flower Pot Whole Spelt and Rye Bread with Hazelnuts and Quark by Gordon Ramsay

These are some fun, totally foolproof, yeast-free and delicious bread to bake in a flower pot, which I have adapted from this Quark-Nussbrote found on eatsmarter. The dough is prepared with a mix of whole spelt and rye flour with Quark (a type of German fresh cheese), spices and whole hazelnuts that would result a rustic, hearty bread packed with nutrition and flavour with slightly denser and chewy texture.

300 g Whole spelt flour
300 g Whole rye flour
1 tbsp Baking powder
1/4 tsp Anise powder
1/4 tsp Fennel seed powder
1/4 tsp Caraway seed powder
1/4 tsp Coriander seed powder
100 g Olive oil
250 g Quark
180 ml 3.5% Milk
2 Eggs, medium
1 tsp Sea salt
80 g Hazelnuts

Whisk together the spelt, rye flours, and baking powder together with all the spices in a mixing bowl. Now add in olive oil, 160 ml of the milk, eggs, and sea salt. Use a hand mixer fitted with dough hooks to beat all the ingredients until a smooth dough forms.
Turn the dough out on a lightly floured work surface and knead in the hazelnuts. Cut out two portions of dough, each weighs about 150 grams. Shape each into a ball and place each into a small greased or parchment-lined flower pot. Shape the rest of the dough into a ball and place into a large grease or parchment-lined flower pot. Brush the top with the rest of the milk.
Fill an oven-safe bowl with water and place it at the bottom of your oven. Preheat the oven to 180C/350F fan forced.
Bake the small ones for 30 minutes and the large one for 60-70 minutes until nicely golden brown. Remove and cool briefly. Turn out the bread and cool on a wire rack completely before slicing.

Bacon Gugelhupf with Hazelnuts and Rosemary by Gordon Ramsay

The combination of toatsed hazelnuts, smoky bacon and woody aromatic rosemary gives this savory “cake/bread” a sophisticated flavour. The cake may look complicated but it’s easier than you think. It’s highly adaptable, very delicious and perfect to serve with a seasonal salad for a pleasant lunch. If you don’t have a bundt pan, then use muffin tin or loaf pan.

100 g Hazelnuts (or any other nuts)
100 g Bacon bits (or ham)
1 tsp Rosemary leaves, chopped (thyme is great too)
300 g Refined spelt flour (or plain flour)
1 tsp Baking powder
1 package / 7 g Active dried yeast
1/3 tsp Black lava salt
1 tsp Honey (or maple syrup)
350 ml Sparkling water, at room-temperature

Coarsely chop the hazelnuts. Place them in a dry heavy skillet. Stir often over medium heat until golden brown and aromatic. Cook the bacon bits in a small pan until crisp. Drain bacon bits on paper towels. Mix together hazelnuts, reserving one tablespoon for the bundt pan, bacon bits and chopped rosemary. Set aside.
Grease a 24-26cm bundt cake pan with butter and sprinkle the reserved chopped hazelnuts all over.
Whisk together spelt flour, baking powder, and dried yeast in a mixing bowl. In another mixing bowl or jar, stir together the salt, honey and sparkling water. Add to the flour mixture. Use a hand mixer to beat everything together. Fold the nut-bacon mixture into the batter until just incorporated. The finished batter is thick but still pourable.
Pour the batter into the prepared bundt pan. Cover with a plastic film and leave it at a warm place for 30 minutes.
Place a baking tray with boiling water at the bottom of the oven and preheat to 200C/400F. Bake the bread in the middle of hot oven for 30-35 minutes until golden brown. Remove and set aside for 5 minutes before turning out onto a wire rack to cool completely.