Hazelnut

puff pastry or 1 lb (500 g) homemade puff pastry • hazelnut meal (70 g) • almond meal (30 g) • salted butter (100 g) • eggs • light brown sugar (100 g) • amaretto (optional) • chocolate (120 g) • egg yolk • granulated sugar • milk

whole wheat flour (about 170 grams) • baking powder • coconut blossom sugar (about 60 grams) • vanilla extract • hazelnut butter (about 80 grams) • melted coconut oil or any neutral oil (about 50 grams) • milk (about 20 ml; use skim lactose-free milk or ideally hazelnut milk) • egg • 70% dark chocolate with sea salt, chopped (about 50 grams) • whole roasted unsalted hazelnuts (about 50 grams)

dry cookies (about 80 g) • melted butter (about 40 g) • heavy whipping cream (about 150 ml) • mascarpone (about 150 g) • powdered sugar (about 20 g) • heaping tablespoon hazelnut spread • Kinder Bueno bars

gelatin • cornstarch (about 8 grams) • sugar (about 45 grams) • mango purée (about 320 grams) • butter (about 60 grams) • pectin (about 4 grams) • large egg whites (about 110 grams) + 2 tablespoons egg whites (about 30 grams) • large egg yolks (about 35 grams) • butter (about 100 grams) • hazelnut flour (about 100 grams) • sugar (about 15 grams) + 1/3 cup sugar (about 70 grams) • powdered sugar (about 30 grams) •

chocolate (250 g) • heavy cream (250 ml) • unsalted butter, softened and cut into pieces (50 g) • eggs • sugar (120 g) • Vanilla extract • salt • all-purpose flour (80 g) • hazelnut flour (40 g)

all-purpose flour (about 125 grams) • cornstarch (about 125 grams) • salt • eggs • cane sugar • almond or hazelnut milk (about 500 ml) • vanilla extract • Sunflower oil

red beans (about 85 grams) • hazelnuts (about 0.5 to 1 oz / 15 to 30 grams) • heaping tablespoons unsweetened cocoa powder • milk (about 1 oz / 30 grams) • hazelnut oil (optional) • sweetener (as needed) • tiny pinch of salt

apples (500 g) • low-fat plain yogurt or quark (200 g) • egg yolks • whole egg • xylitol or erythritol (50 g) • ground hazelnuts (100 g) • coconut sugar (40 g) • chopped hazelnuts or pistachios (50 g) • vanilla extract • ground cinnamon

powdered sugar (240 grams) • hazelnut flour (75 grams) • instant coffee • boiling water • egg whites • granulated sugar • heavy cream (80 ml) • white chocolate (180 grams)

white chocolate (200 g) • cold heavy cream (about 200 ml) • egg whites • generous pinch ground hazelnuts • sugar • salt

purslane • yellow onion • thyme • potato (about 5 oz / 150g) • milk (250g) • light sour cream (about 7 fl oz / 20 cl, 5%) • Hazelnut or pistachio oil • Roasted peanuts • fresh goat cheese (200g) • heavy cream (about 7 fl oz / 20 cl, 30%) • Salt and pepper

milk (200 ml) • chocolate hazelnut spread

For the sponge cake • eggs • all-purpose flour (about 60 grams) • cornstarch (about 60 grams) • granulated sugar (about 125 grams) • For the praline • whole hazelnuts (about 100 grams) • granulated sugar (about 100 grams) • For the praline pastry cream • cornstarch (about 25 grams) • all-purpose flour (about 25 grams) • whole milk (about 500 ml) •

all-purpose flour (50 grams) • hazelnut meal (100 grams) • unsalted butter (100 grams) • powdered sugar (150 grams) • egg whites • vanilla bean • salt

For the shortbread dough: • all-purpose flour (about 200 grams) • granulated sugar (about 100 grams) • unsalted butter (about 70 grams) • large egg plus 1 egg yolk • baking powder • For the filling: • unsalted butter (about 100 grams) • granulated sugar (about 100 grams) • water • finely ground hazelnuts (about 100 grams) • white fig jam (about 100 grams) •

sandwich bread • chocolate hazelnut plant-based milk (about 100 ml) • eggs • unrefined sugar • Butter or dairy-free butter for cooking

milk (about 480 ml) • oil (about 120 ml) • eggs • vanilla sugar • baking powder • flour, more or less as needed (about 120 grams, depending on the flour) • salt • Chocolate hazelnut spread

stale pain au chocolat • banana • chocolate hazelnut spread (such as Nutella) (about 30 grams) • chocolate hazelnut spread (such as Kinder Bueno) (about 15 grams) • Smarties candy

For the hazelnut dacquoise • powdered sugar (40 g) • almond flour (50 g) • all-purpose flour (10 g) • egg whites • granulated sugar (15 g) • For the chocolate mousse • dark chocolate (200 g) • plus 1 tablespoon granulated sugar (75 g) • water • egg yolks • cold heavy cream (30 cl)

rolled oats (about 165 grams) • almonds (about 35 grams) • hazelnuts (about 35 grams) • maple syrup • coconut oil • vanilla extract • honey

egg whites • hazelnut paste • dark chocolate (70%) • vanilla extract

peanut butter (about 60 grams) • protein powder (I used vanilla) (about 60 grams) • almond powder (about 30 grams) • rolled oats (about 30 grams) • hazelnut spread • agave syrup • plant-based milk (I used cashew milk) (about 35 ml) • chocolate of your choice (I used milk chocolate) (about 200 grams) • unsalted roasted peanuts (about 35 grams) • shredded coconut (about 20 grams) • sea salt

raisins • whole hazelnuts • rolled oats • honey • vanilla extract • shredded coconut

Sliced brioche or white sandwich bread • egg • Milk • Chocolate hazelnut spread or similar

fresh baker's yeast • warm milk (80 ml) • all-purpose flour (300 grams) • salt (3 grams) • sugar (30 grams) • egg • heavy cream (100 ml) • Chocolate hazelnut spread (such as Nutella)

plant-based milk (hazelnut, cashew, almond, etc.) (about 600 grams) • eggs plus 1 egg white • all-purpose flour (about 100 grams) • cornstarch (about 50 grams) • vanilla sugar • Sweetener of your choice (optional) • Vanilla extract • pitted dates • Topping: Date syrup and dates stuffed with crunchy peanut butter

Tonka Mousse Ingredients: • heavy cream (200 grams) • grated tonka bean • sugar (15 grams) • gelatin • For the Hazelnut Cake: • hazelnut flour (90 grams) • granulated sugar (80 grams) • unsalted butter (50 grams) • eggs • all-purpose flour • egg whites •

choux pastry • milk (about 500 mL) • flour (about 60 grams) • sugar (about 80 grams) • egg yolks • heavy cream (about 200 mL) • vanilla beans • almonds (about 100 grams) • hazelnuts (about 100 grams) • sugar (about 120 grams)

cod (about 100 g) • olive oil • garlic powder • carrots (about 150 g) • hazelnut butter • sesame seeds • Salt, pepper • shredded Swiss cheese (emmental)

For the pistachio cake • ground hazelnuts (100 grams) • powdered sugar (150 grams) • egg whites • granulated sugar (40 grams) • pistachio paste (40 grams) • For the bavarian mousse • raspberry purée (150 grams) • cold heavy cream (200 ml) • granulated sugar (40 grams) • gelatin • whole raspberries •