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Chocolate Confectionery
Plant-based
Dairy-free
Vegan

PLANT-BASED KADAYIF

HAZELNUT BAR

Complexity level  

 

Composition

For approximately 30 parts of 45g

  1. Kadayif hazelnut filling
  2. Cookie
  3. Enrobing
  1. Belcolade
  2. Recipes
  3. Plant-based Kadayif Bar Hazelnut
1 Kadayif hazelnut filling (30g/portion)
Ingredients
  • Kadayif 200g
  • Coconut oil 40g
Preparation
  • Bake the kadayif in a pan with the coconut oil until golden brown.
  • Leave to cool down before use. You should have 150g of baked kadayif.
  • Melt and heat the Belcolade Selection M. Douceur Plant-Based Cacao-Trace chocolate and the Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace to 45°C.
  • Add the PatisFrance Praliné Collection Hazelnut IGP Piémont 62% and temper the filling at 28°C.
  • Add the baked kadayif and mix with a spatula.
  • Pour the filling in a frame of 9mm high and leave to crystallize.

 

2 Cookie (5g/portion)
Ingredients
  • Puratos Mimetic Incorporation 170g
  • Almond paste 50% (marzipan) 100g
  • Sugar 150g
  • Hazelnut powder 50g
  • Plant-Based milk (almond milk) 40g
  • Vanilla 2g
  • Baking powder 2g
  • Salt 2g
  • Flour 375g
Preparation
  • Mix first the almond paste with the sugar and hazelnut powder in a kitchen robot using the flat beater.
  • Add the Puratos Mimetic Incorporation, the PatisFrance Pralirex Hazelnut and the plant-based milk.
  • Mix in all the other ingredients to obtain a homogeneous dough.
  • Leave to dough to rest for 1 hour in the fridge.
  • Roll it out to 2mm thick and cut into desired shape.
  • Bake the cookies on a Silpain® for about 12 minutes at 165°C with open dampers.
  • Leave them to cool down.
3 Enrobing (10g/portion)
Ingredients
Preparation
  • Melt the Belcolade Selection M. Douceur Plant-Based Cacao-Trace chocolate to 47°C and temper it to 29°C.
  • Enrobe the kadayif hazelnut bars and immediately put a cookie on top.
  • Leave to crystallize and keep in a cool and dry place at 16°C with a maximum relative humidity level of 60%.
4 ASSEMBLING
Ingredients
Preparation
  • Cut the filling in rectangular shape and enrobe with tempered Belcolade Selection M. Douceur Plant-Based Cacao-Trace chocolate.
  • Immediately decorate with a cookie and a chocolate decoration made from Belcolade Selection M. Douceur Plant-Based Cacao-Trace chocolate.

Created by Michel Eyckerman

Discover a delightful fusion of flavors with our new plant-based bar made with Belcolade Selection M. Douceur Plant-Based Cacao-Trace. Enjoy the rich taste of hazelnut, a scrumptious cookie, and the unique twist of baked kadayif inspired by the famous Dubai bar. Pure bliss!

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