Hazelnut Crumb

• 35 g (1¼ 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.