Hazelnut Formulas
Index Of Formulas:
- Oregon Hazelnut Maple Bread
- Hazelnut Chips
- Oregon Hazelnut Bagels
- Oregon Hazelnut Truffle
- Oregon Hazelnut Brittle
- Hazelnut Bran-Berry Muffins
- Oregon Hazelnut Fruit Bread
- Hazelnut Cream Cheese Brownies
- Oregon Hazelnut Sandwich Cookie
- Oregon Hazelnut Creme Filling
- Oregon Hazelnut Biscotti
- Three-Pepper Oregon Hazelnut Soup
- Austrian Hazelnut Cake
- Chocolate Hazelnut Velvet
- Hazelnut Parmesan Crisps
Hazelnut Mapel Bread
INGREDIENTS |
POUNDS |
OUNCES |
PERCENTAGE |
all purpose flour |
4 |
14 |
33.82 |
granulated sugar |
1 |
7 |
9.97 |
baking powder |
-- |
2 5/8 |
.44 |
salt |
-- |
1 |
|
.44 |
|
|
|
ripe bananas, 1/2" slices* |
1 |
8 |
|
10.41 |
|
|
|
Oregon hazelnut butter |
-- |
13 |
5.63 |
milk |
1 |
4 |
8.67 |
whole egg |
l |
9 |
10.84 |
maple syrup |
1 |
4 |
8.67 |
|
|
|
|
maple flavoring |
-- |
2 3/4 |
1.19 |
vanilla extract |
-- |
1 1/4 |
.55 |
Orgon hazelnuts, medium diced |
1 |
4 |
|
8.67 |
|
|
|
TOTAL |
14 |
6 5/8 |
100.00 |
*canned, pureed bananas may be substituted
METHOD
- Place flour, sugar, baking powder, and salt into a 20-quart bowl fit with a flat paddle. Mix on speed 1 for 1 minute.
- Add sliced bananas and hazelnut butter into bowl. Mix on speed 1 for 1 1/2-2 minutes. Scrape bowl.
- Preblend milk, eggs, syrup and flavorings. Pour into bowl all at once.
- Mix on speed1 about 30seconds or until dries are just moistened. DO NOT overmix. Scrape down bowl.
- Blend in hazelnuts.
- Deposit 1 lb. of batter into a greased 8" x 4" x 3" loaf pan.
- Bake at 350 degreeds F for 40 - 45 minutes.
YIELD: 14 l-lb. loaves
Hazelnut Chips
INGREDIENTS |
AMOUNT |
all purpose flour |
2 lbs 6 oz |
butter, room temperature |
1 lb |
baking powder |
4 teaspoons |
salt |
2 teaspoons |
milk |
16 oz |
sliced Oregon hazelnuts, toasted |
7 1/2 oz |
- Combine flour and butter. Rub to form a coarse meal consistency.
- Combine with above. Mix to incorporate thoroughly, about 2 minutes.
- Add the hazelnuts to the above mixture and work in thoroughly on a floured work surface. Turn out the dough and roll wafer thin (1/8 of inch) and cut into triangles. Brush with egg white and sprinkle with salt.
- Bake at 350 degrees F on a parchment-lined sheet pan until golden brown, about 5 minutes.
Yield: Approximately 16 dozen (192 pieces)
Variations/Tips
- Cut into different shapes.
- Make sweet by substituting sugar for salt.
- Enhance by using other flavorings--herbs, spices, vegetables, fruit or cheese.
Oregon Hazelnut Bagels
INGREDIENTS |
POUNDS |
OUNCES |
BAKERS % |
high gluten wheat flour |
10 |
-- |
100 |
water (variable) |
4 |
13 |
48 |
Oregon hazelnuts, thin sliced |
2 |
8 |
25 |
salt |
-- |
3 |
2 |
malt syrup (non-diastatic) |
-- |
4-3/4 |
3 |
honey |
-- |
4-3/4 |
3 |
yeast (compressed) |
-- |
3-11/2 |
2.25 |
TOTAL |
18 |
5 |
183.25 |
METHOD
- Add all ingredients and mix to full development. Final dough temperature should remain within 77 degrees to 80 degrees F.
- Allow about 10 minutes proof time prior to make-up.
MAKE-UP
- Scale at the desired weight (i.e. - 2 oz.) and shape by hand or through automated forming equipment.
- Allow about 30 minutes proof time.
- Boil for about one minute, drain. (The boiling step may be omitted, provided the use of low-pressure steam baking. Bagels may be flipped over in the oven following several minutes baking to yield a more rounded surface on both sides.)
- Bake at 390 degrees for 16 - 19 minutes or until light golden brown.
Yield: 145 (2 oz.) bagels.
Oregon Hazelnut Truffle
INGREDIENTS |
AMOUNT |
MILK CHOCOLATE |
|
milk chocolate |
50 lbs |
coconut oil, melted |
5 lbs |
Oregon hazelnut paste |
25 lbs |
|
|
DARK CHOCOLATE |
|
dark chocolate |
50 lbs |
coconut oil, melted |
5 lbs |
Oregon hazelnut paste |
25 lbs |
METHOD:
- Melt 50 lbs. milk chocolate. Add 5 lbs. melted coconut oil (let cool to 90 degrees). Mix well. Add 25 lbs. hazelnut paste. Mix until batch reads 84 degrees. Spread to desired height.
- Mix same in dark chocolate.
- Do not pour dark chocolate over milk layer until milk has set.
- Cut when both have set.
Yield: 160 lbs. (total batch weight).
Oregon Hazelnut Brittle
INGREDIENTS |
AMOUNT |
sugar |
9 lbs. |
corn syrup |
3 lbs. |
water |
1/2 gallon |
Oregon hazelnuts, chopped |
7 lbs. |
butter |
1-1/2 lbs. |
vanilla |
1 oz. |
baking soda |
3 tablespoons |
METHOD
- Mix sugar, corn syrup and water over high heat.
- Add hazelnuts when mixture reaches 240 degrees. Add butter at 280 degrees.
- Turn heat off at 290 degrees and add vanilla and baking soda. Mix well.
- Slab onto greased table and spread into a thin sheet.
Yield: 20 lbs.
Hazelnut Bran-Berry Muffins
INGREDIENTS |
AMOUNT |
oat bran |
4 oz. |
whole wheat flour |
11 oz. |
all-purpose flour |
10 oz. |
baking powder |
1 tblsp., 2 tsp. |
baking soda |
1-1/4 teaspoons |
salt |
1 teaspoon |
eggs, lightly beaten |
3 large |
vegetable oil |
4 oz. |
brown sugar, packed |
8 oz. |
milk |
24 oz. |
orange juice |
12 oz. |
roasted Oregon hazelnuts, chopped |
5 cups |
raspberries, blackberries or blueberries |
1 quart |
(fresh or frozen, thawed)
METHOD
- In a large mixing bowl, combine oat bran, flours, baking powder, baking soda and salt.
- In separate bowl, combine eggs, vegetable oil, sugar, milk and juice. Add this mixture to dry ingredients; blend just until moistened.
- Gently stir in hazelnuts and berries. Portion batter into lined or greased muffin tins, about 2/3 full (approximately 1/3 cup batter). Bake in heated 400 degrees F conventional oven for 15 to 18 minutes.
- Variation: Substitute unprocessed bran flakes for oat bran. Replace 3/4 cup of the brown sugar with molasses. Proceed as directed.
Yield: 48 (2-1/2") muffins.
Oregon Hazelnut Fruit Bread
INGREDIENTS |
AMOUNT |
figs, diced |
3 lbs. |
dates, diced |
1-1/2 lbs. |
dried pears, diced |
1-1/2 lbs. |
dried prunes, diced |
1-1/2 lbs. |
raisins, chopped |
12 oz. |
candied orange peel, diced |
8 oz. |
|
|
Oregon hazelnuts, chopped |
1-1/2 lbs. |
cinnamon |
2 teaspoons |
|
|
powdered cloves |
1/8 teaspoon |
rum |
3 oz. |
yeast |
3 tablespoons |
vinegar |
1/2 teaspoon |
salt |
1/2 teaspoon |
eggs, beaten |
3 |
Oregon hazelnuts (halves) |
8 oz. |
all-purpose flour |
10 oz. |
METHOD
- Combine figs, dates, pears, prunes, raisins, orange peel, nuts, cinnamon, cloves and rum; let stand overnight.
- Dissolve yeast; add vinegar, flour and salt; add to fruit mixture; let set for 30 minutes.
- Form into oblong loaves; brush with beaten eggs, and cover with hazelnut halves.
- Bake in 275 degree oven for 1-1/2 hours.
Yield: 25 servings.
Hazelnut Cream Cheese Brownies
INGREDIENTS |
POUNDS |
OUNCES |
PERCENTAGE |
BROWNIE BATTER |
|
|
|
semisweet chocolate morsels |
4 |
2 |
26.09 |
margarine |
-- |
11 |
4.34 |
all purpose flour |
2 |
-- |
12.65 |
cocoa |
-- |
2 |
.80 |
baking powder |
-- |
1 |
.40 |
salt |
-- |
1/2 |
.20 |
whole egg |
2 |
13 |
17.78 |
vanilla extract |
-- |
1-1/2 |
.59 |
granulated sugar |
3 |
14 |
24.51 |
water |
-- |
14 |
5.53 |
Oregon hazelnuts, medium diced & roasted |
1 |
2 |
7.11 |
TOTAL |
15 |
13 |
100.00 |
CREAM CHEESE BATTER: |
|
|
|
cream cheese, softened |
3 |
2 |
45.87 |
granulated sugar |
1 |
8 |
22.02 |
vanilla extact |
-- |
1 |
.92 |
whole ege |
1 |
5 |
19.27 |
Oregon hazelnut meal, roasted |
-- |
8 |
7.34 |
lemon juice |
-- |
5 |
4.58 |
TOTAL |
6 |
13 |
100.00 |
METHOD
- Melt chocolate and margarine over simmering water. Cool to 100 - 110 degrees before using.
- Preblend flour, cocoa, baking powder and salt. Set aside.
- In a 20-quart bowl fit with a flat paddle, place eggs, vanilla, sugar and water. Beat on speed 2 for approximately 1 minute or until thick and lemon colored.
- Add dries. Mix on speed 1 until just combined. Add cooled chocolate mixture. Mix on speed 1 until just combined. Scape bottom and sides of bowl thoroughly. Mix on speed 1 for 1 minute. Set aside.
- Place cream cheese and sugar in a 12 quart bowl fit with a flat paddle. Beat on speed 2 for 1 minute. Add vanilla, eggs, meal and lemon juice. Mix on speed 2 for 1 minute. Set aside.
- Grease seleced pan. Spread first amount of brownie batter into pan. Pour cream cheese batter over bottom layer. Spread remaining brownie batter as evenly as possible.
- Pull metal spatula through pan to marbelize contrasting batter.
- Bake at 350 degrees F. DO NOT overbake.
- 9. Cool. Can be served plain or dusted with powdered sugar.
8" pan |
40-45 minutes |
Full sheet |
70-80 minutes |
Assembly: |
Per 8" pan |
Per full sheet |
Brownie batter |
8 oz. |
3 lbs., 12 oz. |
|
|
|
Cream cheese batter |
7-1/2 oz. |
3 lbs., 8 oz. |
Brownie batter |
8 oz. |
3 lbs., 12 oz. |
Yield: 5 8-inch pans or 2 full sheets
Oregon Hazelnut Sandwich Coockie
INGREDIENTS |
POUNDS |
OUNCES |
BAKERS % |
water |
-- |
14 oz. |
9.0 |
sugar (fine granulated) |
3 |
-- |
30.0 |
vegetable shortening |
5 |
-- |
50.0 |
salt |
-- |
2 |
1.2 |
lecithin |
-- |
1 |
0.6 |
monocalcium phosphate (12XX) |
-- |
3/5 |
0.4 |
vanilla flavor |
-- |
1-1/4 |
0.8 |
cookie flour |
10 |
-- |
100.0 |
Oregon hazelnuts (roasted & diced) |
2 |
13 |
28.0 |
baking soda |
-- |
1-1/4 |
|
0.8 |
|
|
|
TOTAL |
22 |
1 |
220.8 |
METHOD
- Mix first seven ingredients 2 minutes at low speed (25 rpm).
- Add flour, nuts and soda and mix 3 minutes at low speed.
MAKE UP:
- Final dough temperature should be approximately 90 degrees F. Allow a rest time of 15 minutes prior to further processing.
- Process through rotary-die, and bake for 8-9 minutes at an average temperature of 420 degrees F.
- Allow to cool thoroughly prior to application of filling.
Yield: 350-375 (1-1/2 oz.) cookies.
Oregon Hazelnut Creme Filling
INGREDIENTS |
POUNDS |
OUNCES |
PERCENTAGE |
|
roasted Oregon hazelnut meal |
3 |
4 |
24.3 |
|
vegetable shortening |
1-1/2 |
3-1/2 |
14.8 |
|
powdered sugar |
2 |
3 |
18.3 |
|
salt (extra fine) |
-- |
1/2 |
0.4 |
|
whey powder |
-- |
2 |
1.8 |
|
lecithin |
-- |
1/8 |
0.1 |
|
powdered sugar |
2 |
2 |
18.2 |
|
dextrose |
-- |
8 |
3.9 |
|
powdered sugar |
2 |
2 |
18.2 |
|
TOTAL |
11 1/2 |
10 |
100.0 |
|
METHOD
- Mix first six ingredients 3 minutes at high speed.
- Add in powdered sugar and dextrose, and mix 3 minutes at high speed.
- Add the last of the powdered sugar and mix 6 minutes at high speed.
- Final creme temperature should be about 80 degrees F. Deposit at a rate of about 25-30 percent of finished product. Allow sufficient time for creme to set prior to packaging.
- Spread filling between two cookies.
Oregon Hazelnut Biscotti
INGREDIENTS |
AMOUNT |
roasted & chopped Oregon hazelnuts |
4 ounces |
unsalted butter, softened |
4 ounces |
sugar |
6 ounces |
eggs |
2 |
vanilla |
1 teaspoon |
hazelnut liqueur or amaretto |
2 teaspoons |
flour |
8 ounces |
baking powder, double acting |
1/2 ounce |
salt |
1/4 teaspoon |
METHOD
- In a large bowl, cream together the butter and sugar. Add eggs, vanilla and liqueur; blend well.
- In a separate bowl, combine the flour, salt and baking powder. Add the hazelnuts to the egg mixture, then add the flour and stir until just blended.
- On a floured surface, roll the dough into a cylinder 1-3/4" in diameter by 12".
- Place the dough on a cookie sheet and bake in 325 degree oven for about 25 minutes. Allow to cool for 5 minutes.
- Diagonally slice the roll into 1/2-inch cookies, and place face side up on the cookie sheet. Bake for 10 minutes. Allow to cool overnight.
- Serve with espresso or a full-bodied red wine.
Oregon Hazelnut Three-Pepper Soup
INGREDIENTS |
AMOUNT |
chicken stock |
4 quarts |
lentils |
4 cups |
chopped onions |
2 cups |
chopped carrots |
2 cups |
chopped celery |
1 cup |
garlic |
6 cloves |
coriander |
1 tablespoon |
fenugreek |
1 tablespoon |
cumin |
1 teaspoon |
water |
8 cups |
|
|
Oregon hazelnuts, toasted & chopped |
6 cups |
mixed peppercorns (pink, green, black, cracked) |
1 tablespoon |
butter, softened |
4 tablespoons |
flour |
1 tablespoon |
METHOD
- Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart soup pot. Bring to boil, reduce heat and simmer 1 hour.
- Remove from heat and put through a sieve or puree and return to pot. Add water, hazelnuts and peppers and simmer 15 minutes.
- Mix the softened butter and flour together. Add to the soup and cook an additional 15 minutes.
- Garnish with sour cream, chopped onion or chives, shredded carrots or Oregon hazelnuts.
Yield: 48 servings (appetizer) or 24 servings (main dish)
Austrian Hazelnut Cake
INGREDIENTS |
AMOUNT |
|
|
Butter |
2 lbs. |
|
|
Sugar |
2 lbs. |
Eggs, separated |
2 lbs. |
Hazelnuts, ground |
1 lb. 8 oz. |
Cake flour |
4 oz. |
- After the butter and sugar are creamed together, add the dry ingredients. Be sure that the mixture is thoroughtly combined to prevent lumps or pickets of dry ingredients.
- To whip the whites, make certain the whip and bowl are very dry and free of grease. The whites will not whip properly if the utensils are not clean. The egg whites must be folded in carefully and gently. Do not over-mix.
- Spray eight cake pans with food release or line bottoms with parchment paper rounds that are greased and dusted with flour. Scale 15 oz. batter into each pan. Bake. Peel the paper off after inverting pan and removing cakes.
METHOD:
- The procedure for making the cake is straight-forward, but proceed carefully during production because the whipped egg whites are the only leavening agent.
- First, cream the butter and sugar together with a paddle attachment on medium speed for about two minutes. Then add the yolks and incorporate into the sugar and butter mixture. Add the ground hazelnuts and flour, and combine thoroughly. Beat the whites until they are stiff and will hold their shape. Carefully fold the whipped whites into the other ingredients. Be sure that you use even strokes and that you do not overwork the mix; it will deflate if too vigorously folded. Bake at 350 F. for about 40 minutes or until tested done.
- In addition, optionally add one of these other ingredients: chocolate, candied citrus peel, zests of lemon, orange or lime, other spices (cinnamon, nutmeg, mace or allspice) and flavoring extracts. Any of these alterations may change the character of the cake. Also, you may need to adjust or alter the quantities of any added ingredients in relationship to the egg whites-flour-ground hazelnut combination.
- As for finishing touches to this cake, they can be as simple or elaborate as you choose. Traditionally, the cake is simply dusted with confectioners' sugar. But ganache, fudge or buttercream also can be used. Fresh whipped cream, drizzled chocolate, raspberry sauce (or glaze) and marzipan are additional possibilities. The cake also can be filled with fudge, jams or jellies, fruit butters and buttercream.
Yield: eight 8-inch cakes.
Chocolate Hazelnut Velvet
| Ingredients | Weights | Measures |
|---|---|---|
| Light Cream (1/2 & 1/2) | 32 oz. | 4 cups |
| Oregon Hazelnuts, toasted, coarse chop | 10 oz. | 2 cups |
| Egg yolks | 8 oz. | 1 cup (about 12 yolks) |
| Milk chocolate, chopped | 32 oz. | |
| Hazelnut liqueur (like Frangelico) | 2 oz. | 1/4 cup |
| Vanilla extract | 1 tablespoon | |
| Butter, room temperature | 2 oz. | 1/4 cup |
Topping: |
||
| Whipping Cream | 16 oz. | 2 cups |
| Confectioner’s sugar | 2 oz. | 1/2 cup |
| Vanilla extract | 1 tablespoon | |
METHOD:
- Pour light cream into saucepan and heat to simmering. Add 2 cups hazelnuts, remove from heat and let stand for 2-4 hours.
- Strain cream through a fine sieve, discarding nuts. Return cream to saucepan and heat over low heat while whisking in egg yolks, one at a time, stirring constantly. Continue stirring until mixture is slightly thickened and temperature reaches 160o F. Remove from heat and stir in chocolate until melted. Mix in hazelnut liqueur and vanilla. Cool slightly and whisk in butter.
- Divide mixture among twelve 1/2-cup serving dishes. Refrigerate until firm.
- For topping, whip cream until soft peaks form, gradually adding confectioner’s sugar and vanilla. Top each serving with whipped cream and sprinkling of chopped hazelnuts.
Hazelnut Parmesan Crisps
| Ingredients | Weights | Measures |
|---|---|---|
| Parmesan cheese, freshly grated | 8 oz. | 2 cups |
| Sesame seeds | 5 oz. | 1 cup |
| Oregon Hazelnuts, roasted & finely chopped | 5 oz. | 1 cup |
| Cayenne pepper (to taste) | 1/2 teaspoon |
METHOD:
- Heat oven to 375o F.
- Mix all ingredients together in bowl. Scoop up a heaping tablespoon of the mixture; pack it firmly into the spoon. Turn the spoon upside down and tap to release mixture onto un-greased baking sheet, 1 inch apart. Press into thin two-inch rounds.
- Bake in a 375o F. oven until golden, about 12-14 minutes. Let stand for 2-3 minutes, remove with spatula to cooling racks.
YIELD: 48 Crisps
