Crispy Potato Wafer, Hazelnut Butter Cream, Melting Caramel

potato chip

  • 2 BF15 potatoes or Benji potatoes
  • 400 grams of water
  • 400 grams fine sugar

Hazelnut buttercream

  • 6 g sheets of gelatin
  • 80 grams liquid cream
  • 170 grams butter
  • 20 grams egg yolk
  • 180 gm egg white
  • 60 grams fine sugar


  • 150 grams fine sugar
  • 70 gm liquid cream
  • 50gm semi salted butter
  • Milk if needed

powdered sugar, as desired
1 above Libya Dulcis

Initial preparations

potato chip Wash and peel the potatoes. “Stretch” them into strips using a suitable tool such as a rotating mandolin. You can also cut it into thin slices using a mandolin. Submerge the potato slices in cold water to prevent them from oxidizing. Boil them in boiling water for 45 to 60 seconds. Cool immediately.

Make a syrup of sugar and water. The mixture is boiled. Immerse the strips in boiling syrup for 10 minutes, then turn off the heat and leave the strips in syrup for 24 hours.

The next day, preheat the oven to 140 ° C (4-5). Drain the potato slices and spread them between two sheets of 12 x 25 cm baking paper. Repeat the process to make 8 chips. Arrange on a corrugated tray (see previous page). Dry in the oven for 40 minutes, until the color is homogeneous. Leave to cool and set aside in a dry place.

Hazelnut buttercream Moisten the gelatin sheets in ice water. Bring the liquid cream to a simmer. Strain the gelatin sheets and dissolve them in the liquid cream. In a saucepan, cook the butter at 150 ° C, until you get a beautiful nutty color. Refrigerate immediately to stop cooking by placing the pan in a bowl of ice water.

In the bowl of a stand mixer, emulsify the lukewarm nut butter, cream mixture, gelatin, and egg yolks on high speed for 2 minutes.

Meanwhile, whisk the meringue with the egg whites and sugar. When it is completely solid, combine it with the previous mixture. Fabulous book.

caramel In a saucepan, make caramel by heating powdered sugar over medium heat for 3 minutes. Beware of the color of the sugar, which will directly affect the intensity of the caramel flavor. Add the liquid cream and butter to the hot caramel. Mix well until combined. Bring to a boil again if necessary, until the caramel has melted and the texture is smooth. Leave to cool and adjust the consistency of the milk if necessary.

at the last minute

Using a pastry bag fitted with a serrated nozzle, apply a thin layer of 5 mm nut buttercream onto the foil. Add the salted butter caramel using a piping bag. Spread it evenly over the entire surface. Cover with the second foil and sprinkle with powdered sugar. decorate with Libya Dulcis.

Reviews For cream of nut butter, do not neglect the stage of heating and cooling the butter: careful coloring of the butter will determine the taste of the cream. Dressing should be done at the last minute and the wafer is tasted right away. Otherwise, it may lose its crunchy texture.

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