Hazelnut Crumb

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 35 g ( oz) hazelnut oil
  • 25 g (1


Pour the hazelnut oil into a bowl and whisk through the maltodextrin. Once combined, use your fingers to clump the mixture together into small rock-like shapes. Place a frying pan over medium–low heat and add the hazelnut and maltodextrin mixture. Swirl the pan to make the hazelnut rocks smoother. Pour onto a tray and set aside to cool.