Description
Create luxurious nut-based fillings from caramelized pralines to ultra-smooth pastes and gianduja. You will roast for optimal Maillard notes, then grind to particle sizes that feel silky. A sugar work module covers dry vs. wet caramel and controlled deglazing for consistent flavor. We teach fat management—cocoa butter vs. nut oil—to prevent separation in storage. You will balance sweetness with salt and acid accents for modern profiles. Gianduja ratio experiments explore snap vs. spreadable textures for bars and cake layers. Allergen handling and cross-contact protocols are included for safe cottage operations. We add dairy-free adaptations using plant fats and emulsifiers. Packaging tips help you jar, label, and freeze without flavor loss. Expect fillings that taste intense, spread beautifully, and hold structure in bakes.
Roasting & sugar-work videos + ratio tables + allergen & packaging guides
2.75 hours
Nut flavor development, caramel control, fat balance, gianduja design, allergen safety, storage and packaging.
Bakers elevating flavor with nut-forward inserts, spreads, and bar layers.
