Caramel hazelnut wisps

Caramel hazelnut wisps

By
From
The Birthday Cake Book
Makes
20-24
Photographer
Laura Edwards

How did you make that cake? These give instant drama and glamour. Once you have mastered the caramel they aren’t difficult. I found inserting the skewer into the nut more of challenge as they can split, so have extra to hand. They can’t be made in advance, so make them on the day.

Ingredients

Quantity Ingredient
30 hazelnuts, blanched
24 fine, pointed wooden skewers
110g caster sugar
pastry brush

Method

  1. Make sure you have to hand both a small and a large bowl of cold water, and a heavy kitchen board.
  2. Preheat the oven to 170°C/fan 160°C. Scatter the hazelnuts on to a baking tray and roast for five minutes. Cool completely. Insert the point of a skewer very gently into each nut; you may lose a few. Spread newspaper on to the floor and lay a large sheet of baking parchment on it. Directly above it place the heavy board.
  3. Put the sugar and 100 ml cold water into a heavy-based saucepan and, over a low heat, allow all the sugar to dissolve, stirring with a metal spoon. Use a damp pastry brush (make sure it’s not nylon) to wipe away any sugar crystals from the side. When you can no longer see any crystals, increase the heat to a high boil. Do not stir. It will turn a beautiful golden amber. Drop a piece into the small bowl of cold water. If it crackles and forms a ball, it is ready. Plunge the pan into the large bowl of water and leave to thicken up for a few minutes.
  4. Take a skewered hazelnut and dip into the caramel. Lift, allowing excess to drip into the pan and, when it forms a thin strand, secure the skewer under the heavy board so the caramel can drip on to the baking parchment on the floor. Repeat with all the hazelnuts. If the caramel hardens, return to a very gentle heat to soften. After five minutes, the caramel wisps will have hardened. Snap the lengths as you wish (mine are 10–12 cm long).
  5. Very carefully remove the skewers and place the wisps – if possible – directly on to the cake. If not possible, then temporarily rest upright in piece of sugarpaste or buttercream to stop them from rolling around and breaking and keep in a cool, dry place.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again