Chocolate-Hazelnut Thing and Caramelized Cornflakes for Cereal Milk Panna Cotta

Caramelized cornflakes are a wonderful thing. I’ve made them before for my take on the Milk Bar’s cornflake cookies, so I figured making them again would go nice and smooth. Cornflakes are crushed, coated in milk powder, sugar and butter, then baked in a 275˚F oven for 20 minutes or until a deep golden colour.

You’d think that after my two near-fails with the praline paste, I would have been a bit more careful with the rest of the recipe for the Cereal Milk Panna Cotta, right? I must have been flustered from all the burnt sugar, because I let my cornflakes burn, twice. Oops!

Normally I would have been watching the cornflakes, but this time I was busy melting hardened burnt sugar off the food processor, so it wasn’t until I noticed the burning smell that I realized the caramelized cornflakes were burning. They weren’t salvageable. I whipped up a second batch and popped that in the oven and pulled it out just in time. The edges of the flakes were starting to burn, but I picked through and threw away the burnt ones.

With the praline paste and caramelized cornflakes finished, I moved on the chocolate-hazelnut thing, which is praline paste stirred into chocolate and topped with the cornflakes. The recipe called for gianduja, a chocolate that has hazelnut paste in it, but the closest store to me that carried it was closed, so I substituted some Toblerone chocolate instead. I know the two are nothing alike, but I really like Toblerone.

Once everything is melted, stirred together, spread out and topped with the cornflakes, the chocolate heads to the freezer until you snap it into pieces. I broke off a tiny bit to taste and it was seriously fabulous. I love chocolate things that have contrasting textures, and the chocolate-hazelnut thing had contrasting textures in spades: the meltiness of the chocolate, the tiny bits of praline and the slightly larger crunch of the cornflakes.

I’m not sure how the cereal milk panna cotta will turn out, but I think I’m going to be making this chocolate-hazelnut thing again and again and again.

Coming up: Cereal Milk Panna Cotta
Other parts of this dish: Praline Paste

7 Comments add yours

  1. wow it looks goooood, chocolate + hazelnut + caramelized cornflakes.. great combo! Is the recipe in the Momofuku cookbook ? Oh dear I have to go get one now!!

    You won’t regret it if you do! It’s a great read and the recipes are fantastic!

    does all the recipe comes with gram measurement?

    sean on October 11th, 2011 at 11:02 pm
    steph on May 27th, 2010 at 7:20 pm
  2. The nice thing about sugar is that, as long as it is not actually burned, it will always taste good.
    Crunchy chocolate is great.

    Burnt sugar is awful, caramelized sugar on the other hand, is a wonderful thing!

    steph on May 27th, 2010 at 7:22 pm
  3. For all of that effort, and all of those burnt cornflakes, it just HAD to be good! (Toblerone was an excellent substitution, IMHO.)

    Swee San – you MUST get that cookbook. Even if you don’t cook anything from it, it’s a highly entertaining read.

    I love Toblerone, so it made it all the better!

    steph on May 27th, 2010 at 7:24 pm
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