Unbox Creativity.

THE NUTS
CREATIVE
RECIPES
GUIDE
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 Nature’s nuts
A symbiosis of science and the senses.
A focus on flavour that gives freedom
to the chef.

Provenance to plate
Humbled by nature, handled with care.

Flavour first
Once you honour the power and beauty
of nature, you can harness it.

The Cacao Barry Nuts

Collection
A Fresh Perspective

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Recipes created by Ramon Morató.
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Sail the salty, mistral wind and follow the distant drone of bees.
Nestled in the undulating Tarragona hills, you’ll find the La Morella
hazelnut orchards. It’s here, where science works in harmony
with passion and all the earth has to offer, where we produce and
process exceptional nuts for the most discerning of chefs.
100% Mediterranean in origin and mindfully sourced, our Cacao
Barry® nuts flourish in the affable, temperate climate. The rich soil
is kept moist with well water, mountain springs, and rainfall.
We won’t say we’re all knowing, but we are meticulous; we work
with those who aim to capture the nuance of nature.
The Cacao Barry nuts collection features almonds naturally
pollinated by bees as well as abundant harvests of hazelnuts and
pistachios courtesy of the Catalan breeze.To create a balanced
and enhanced portfolio, we travel to Piedmont, La Mancha,
and Valencia for varieties that bring more possibility to your plate.
Cracked in the fields for freshness and roasted to toasty
perfection, our nuts are delicately sugar-kissed or left pure and
untouched. They are transformed into the smoothest praline,
precision chopped for texture, or kept entirely whole. With depths
of flavour that differ and dance, this unique collection can be the
canvas to your limitless creativity.
Ramon Morató
Directeur de la création Cacao Barry® 3
31/08/2018 11:23
 The Nuts Collection
A Fresh Perspective
Discover our new nuts collection, a range reinvented to offer an infinite range of flavours and textures to chefs.
Product creation expertly combines, grinds, and sweetens to serve any palette or pastry purpose.
Used individually or in combination, our silky smooth or textured pralines, seductive blends of almonds and
hazelnuts, and aromatic pistachios will inspire and elevate. While our crunchy sablages and 100% natural
pure pastes serve the purists and encourage the unique. Connoisseur or convenience seeker, whatever your
imagination desires, we can oblige.

PURE PASTE

Pure paste
100 % Hazelnuts
APPLICATIONS
NEW RECIPE
/ For interior pastry, confectionery
100% fresh hazelnuts gently roasted to release their exceptional flavour. / For crémeux, mousses,
With nothing but natural sweetness, this subtly, gold tinted paste is ideal for icecream, sauces
your pastry and confectionery creations. / Ideal to lower sweetness

LIGHT ROASTING PACKAGING 2 x 5 kg

SHELF LIFE 12 MONTHS Filling Mousse Ice Cream REFERENCE NPN-HA1BY-E4-T60

Pure paste
100 % Almonds 
APPLICATIONS
NEW
/ For interior pastry, confectionery
Lightly roasted, and pale caramel in colour, our 100% fresh almond paste / For crémeux, mousses,
delivers a delicate, depth of flavour ideal for anything from crémeux icecream, sauces
and sauces, to ice-cream. All the nature, without the extras! / Ideal to lower sweetness

LIGHT ROASTING
PACKAGING 2 x 5 kg
SHELF LIFE 12 MONTHS Filling Mousse Ice Cream REFERENCE NPN-AL1BBY-T60

PRALINÉ À L’ANCIENNE

Praliné 65% Héritage

Almonds Hazelnuts*
A luxurious blend of the finest, caramelised almonds and hazelnuts,
this medium roasted, 65% praline, is perfectly balanced in flavour. APPLICATIONS
The crisp, nuggets of caramelised nut, embedded in smooth, vibrant gold,
will add texture to any confectionery concept. / Texture your creations

MEDIUM ROASTING CARAMELIZED SUGAR PACKAGING 2 x 5 kg

SHELF LIFE 12 MONTHS Filling REFERENCE PRN-MX65CBY-T60

*Unchanged recipe.

CARAMELIZED: Indulgent and versatile, with flavours that differ and dance, this unique collection
can be the canvas to your limitless creativity.

PRALINÉ GRAINS SABLAGE PISTACHES SABLAGE AMANDES SABLAGE NOISETTES

A delicious crunchy Whole caramelised Whole, aromatic almonds Whole and homegrown,
preparation made with pistachios from from Marcona, they are these fresh Morella
caramelized hazelnuts La Mancha in Spain; medium roasted, hazelnuts are medium
without adding medium roasted to and caramelised with the roasted for crunch,
preservatives. enhance natural aromas. finest sugars. Delicate, and caramelised to sweet
Delicate on the palette, and crisp in structure, perfection. Balanced,
with an excellent crunch, with an intense flavour and intense in flavour and
they serve the connoisseur profile, they are perfect texture, they are ideal for
wanting to personalise for hand-made pralines the praline purist.
50% HAZELNUTS
their praline. 70% FRUIT
and decoration. 70% FRUIT
50% SUGAR 30% SUGAR 30% SUGAR
SHELF LIFE PACKAGING 3 X 1 KG PACKAGING 3 X 1 KG SHELF LIFE PACKAGING 3 X 1 KG SHELF LIFE PACKAGING 3 X 1 KG
4 9 MONTHS REF. NAN-CR-HA5013-T66 REF. NAO-SA-MAN70WH-T66 9 MONTHS REF. NAN-SA-MAR70WH-T66 9 MONTHS REF. NAN-SA-MOR70WH-T66

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 PRALINÉ ONCTUEUX CARAMELIZED
Praliné 50%
Hazelnuts NEW RECIPE
APPLICATIONS

/ Filling for pastry, confectionery

This silky smooth, 50% praline, contains only the finest caramelised hazelnuts. / For crémeux, mousses,
Medium roasted for a rich flavour, and unique golden colour, it’s deliciously sweet, icecream, sauces
convenient, and ideal for decoration. / Ideal in decoration

MEDIUM ROASTING CARAMELIZED SUGAR PACKAGING 2 x 5 kg

SHELF LIFE 12 MONTHS Filling Mousse Ice Cream REFERENCE PRN-HA50CBY-E0-T60

Praliné 50%
Almonds NEW RECIPE APPLICATIONS

/ Interior pastry, confectionery

50% lightly, roasted almonds, and 50% pure indulgence; this almond praline /F or crémeux, mousses,
has a delicate flavour, and a pale golden colour. Add depth and interest to icecream, sauces
mousses, icecream and sauces, or use it to decorate your pastry creations. / Ideal in decoration

LIGHT ROASTING CARAMELIZED SUGAR PACKAGING 2 x 5 kg

SHELF LIFE 12 MONTHS Filling Mousse Ice Cream REFERENCE PRN-AL50BCBY-T60

Praliné 50%
Almonds Hazelnuts NEW RECIPE APPLICATIONS

/ Interior pastry, confectionery

A velvety combination of the freshest almonds and hazelnuts, this medium / For crémeux, mousses,
roasted, 50% praline is tinted vibrant gold. With a balanced, depth of flavour, icecream, sauces
and a smooth finish, if Paris-Brest is on the menu, this is your only option. / Ideal in decoration PACKAGING 6 x 1 kg
REFERENCE PRN-MX50CBYE4-19A
PACKAGING 2 x 5 kg
REFERENCE PRN-MX50CBYE4-T60
MEDIUM ROASTING CARAMELIZED SUGAR PACKAGING 2 x 10 kg
SHELF LIFE 12 MONTHS Filling Mousse Ice Cream REFERENCE PRN-MX50CBY-685

PRALINÉ ONCTUEUX GOÛT PUR FRUIT

Praliné 50%
Piemont Hazelnuts* APPLICATIONS

/ Interior pastry, confectionery

Refined, rich and Italian in origin, this 50% praline, contains only the most / For crémeux, mousses,
exceptional hazelnuts that Piémont can grow. Medium roasted for balance, icecream, sauces
and caramel in colour, it’s as versatile as it is unique. / Ideal in decoration

MEDIUM ROASTING PACKAGING 2 x 5 kg

SHELF LIFE 12 MONTHS Filling Mousse Ice Cream REFERENCE PRN-PIE502BY-T60

Praliné 50%
Valencia Almonds
APPLICATIONS
NEW RECIPE
/ Filling for pastry, confectionery
Aromatic, Valencian almonds are gently roasted to create this unique, / For crémeux, mousses,
50%praline. Pure in flavour, light golden in colour and silky smooth, icecream, sauces
it’s ideal for pastry chefs and conceptual confectioners alike. / Ideal in decoration

LIGHT ROASTING PACKAGING 2 x 5 kg

SHELF LIFE 12 MONTHS Filling Mousse Ice Cream REFERENCE PRN-VAL50BBY-T60

Praliné 70%
Pistachios NEW APPLICATIONS
/ Interior pastry, confectionery
Deliciously unique, this 70% pistachio praline has a vibrant, green appearance. / For crémeux, mousses,
Grown in Spain and Iran, and lightly roasted for a fresh, authentic flavour, icecream, sauces
it’s perfect for crémeux, icecream and sauces, and ideal for decoration. / Ideal in decoration

LIGHT ROASTING PACKAGING 6 X 1 kg

SHELF LIFE 12 MONTHS Filling Mousse Ice Cream REFERENCE PRO-PI701BY-19A

*Unchanged recipe. 5

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 1.
Mini
smoked
Paris-Brest

6 The nuts creative recipes guide Cacao Barry®

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 Mini smoked Paris-Brest
Recipe for 20 pieces

CHOUX PASTRY ASSEMBLY

Boil 500 g Milk 1  nce the choux pastry is cooked,
O
10 g Sugar cut it half and fill with
6 g Salt Paris-Brest cream. Inject Praline
250 g Butter Heritage 65% into the cream
and coat the sides with almonds
Add and heat for a few minutes 250 g Cake flour
and hazelnuts.
Put into a mixer and 2  ut in a container and cover
P
gradually add 500 g Eggs with cling film. Using a smoker,
smoke for 5 minutes.
Make circles of 4 cm in diameter Q.S Praliné grains
with a 7 cm star-tipped piping
3  erve immediately or store
S
Q.S Demerara Sugar
bag and sprinkle Q.S Pearl sugar
in the fridge.

Cook in the oven at 180°C.

BASIC PASTRY CREAM

Set aside 100 g Milk
Dissolve in the milk 75 g Cornstarch

Add, strain and put aside 160 g Egg yolks

1 g Salt

Separately, heat 800 g Milk

100 g Liquid cream
200 g Sugar
1 Vanilla pod

Once brought to a boil, add the cornflour mixture, then pasteurize.

Chill as quickly as possible and store in the fridge.

PARIS-BREST CREAM
Beat until smooth
and white in colour 200 g Butter
Add 75 g Pure Almond Paste
350 g Caramelised Praliné
Onctueux 50%
Almonds

Followed by smooth pastry cream 500 g Pastry cream

Mix the three ingredients at room temperature

Other ingredients Q.S Praliné Héritage 65%

Q.S Toasted almonds
Q.S Toasted hazelnuts

Ramon Morató
Creative Director for Cacao Barry® 7

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 2.
Cookies
à la minute

8 The nuts creative recipes guide Cacao Barry®

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 Cookies à la minute
Recipe for approximately 60 units

VANILLA SHORTCRUST PASTRY ENRICHED PRALINE HERITAGE

Mix 500 g Flour Mix and leave aside 125 g Praliné Héritage 65%
3 g Leavening Almonds Hazelnuts
5 g Vanilla sugar 50 g Pure Hazelnuts paste
Add cubes of butter and mix Other ingredients Q.S Maldon salt
until obtaining a shortcrust Q.S Caramelised hazelnuts
mixture 300 g Butter Q.S Muscovado sugar
Q.S Cacao Barry Fleur
Add 200 g Caster sugar de Cao™ 70% dark
60 g Eggs chocolate couverture
Q.S Gold leaf
Roll until 3mm thick between two plastic sheets and leave
Q.S Orange zest
aside in the fridge.
Cut disks of 10cm in diameter and bake between two Silpats
at 160°C.

ASSEMBLY
1  nce the cookies are baked,
O
dice the dark couverture
and sprinkle over the top.
2  lace them in the oven for a few
P
seconds to melt the couverture.
3  raw lines with the praline on
D
top of each cookie. Add pieces
of hazelnuts, Muscovado sugar,
Maldon salt, some orange zest
and gold leaf.
4 Serve immediately.

Ramon Morató
Creative Director for Cacao Barry® 9

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 3.
The Hazelnut
Canelé

10 The nuts creative recipes guide Cacao Barry®

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 The Hazelnut Canelé
Recipe for approximately 60 units

HAZELNUT CANELÉ DOUGH

Boil 2 000 g Milk
2 g Salt
1 000 g Caster sugar
Add and let infuse for
a few minutes 4 Vanilla pods
Pour gradually over
the hazelnut paste 300 g Pure Hazelnuts Paste

Separately mix 400 g Whole eggs

240 g Egg yolks
300 g Weak wheat flour
Combine both mixtures
and add 200 g Aged rum

Strain, and leave in the fridge for 24 hours.

Separately, prepare the canelé moulds. Apply beeswax to the
inside of the moulds.

Fill 3/4 of each mould with the canelé dough and cook in
the oven at 190°C for approximately 30 minutes and then at 170°C
for 40 minutes.

Demould straight away and store.

Ramon Morató
Creative Director for Cacao Barry® 11

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 4.
Hazelnut
choux-rros

12 The nuts creative recipes guide Cacao Barry®

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 Hazelnut choux-rros
Recipe for approximately 60 units

CHOUX-RROS PASTRY
Boil 500 g Milk
6 g Salt
250 g Butter

Add sieved flour and heat

for a few minutes 250 g Cake flour

Put into a mixer and add

eggs gradually until the
dough starts to thicken 400 g Eggs (approximately)

For this recipe, the mixture needs to be thick, as opposed

to a typical choux pastry that falls down the spatula like
a ribbon.

When finished, pipe straight lines onto a tray using a star-tipped

piping bag and freeze.

HAZELNUT PASTRY CREAM

Dissolve 100 g Milk
75 g Cornstarch
Add, strain and put aside 160 g Egg yolks
1 g Salt
Separately heat 800 g Milk
100 g Liquid cream
200 g Sugar
1 Vanilla pod
Once brought to a boil, add the cornflour mixture
and cook until it thickens.

Pour a small amount into

the hazelnut paste
and emulsify 140 g Pure Hazelnut Paste

Mix the base with the rest.

Chill as quickly as possible and store in the fridge.

ASSEMBLY
1 Once frozen, cut the choux-rros into 10cm long pieces.
2 Fry in plenty of oil at approximately 175/180°C.
3  nce fried, coat in crystal sugar and fill with the hazelnut
O
pastry cream.
4 Serve immediately.

Ramon Morató
Creative Director for Cacao Barry® 13

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 5.
Hazelnut yoghurt
with oats,
dried fruit and honey
granola
14 The nuts creative recipes guide Cacao Barry®

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 Hazelnut yoghurt with oats,
dried fruit and honey granola
Recipe for approximately 60 units

HAZELNUT EMULSION OATS, DRIED FRUIT AND HONEY GRANOLA

Boil and infuse for a few minutes 200 g Liquid cream Boil 50 g Honey
1 Vanilla pod 50 g Sugar
16 g Water
Strain and pour over 150 g Caramelised
Praliné Onctueux Bring to approximately 112/114°C
50% Hazelnut and pour over dried fruits into
150 g Pure Hazelnut paste a bowl to caramelize 80 g Whole almonds
with skin
Emulsify and pour 15 g in each of the bottom of yoghurt pots. 80 g Whole blanched
almonds
Store in the fridge for one hour. 80 g Whole skinned
pistachios
50 g Oat flakes
50 g Candied orange peel
35 g Pumpkin seeds
WHOLE MILK YOGHURT
35 g Sunflower seeds
Heat to 85°C 1000 g Milk
Heat and stir until the sugar starts to caramelize.
Lower the temperature to 43°C
Take off the heat and spread a layer onto a tray.
Add 100 g Whole milk yoghurt
And pour immediately approximately 100 g in each Once cold, put aside.
of the previously filled with hazelnut emulsion yoghurt pots.

Cover the pots with cling film and put in a stove at 43°C for 12 hours.

After 12 hours, store in the fridge.

ASSEMBLY
1  erve the cooled hazelnut yoghurt with oats,
S
dried fruit and honey granola.

Ramon Morató
Creative Director for Cacao Barry® 15

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 6.
Cremino
pistachio-yoghurt-
Zéphyr™

16 The nuts creative recipes guide Cacao Barry®

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 Cremino pistachio-yoghurt-Zéphyr™

CREMINO
Mix 150 g Yoghurt powder
1 000 g ZéphyrTM 34% cocoa
and refine using a refiner to obtain a smooth texture. If you do
not have a refiner, mix for a few minutes in a food processor.
Mix with pistachio praline,
add crushed pistachios
and fine salt 450 g Praliné pistachio 70%
160 g Crushed candied pistachios
(80% ground pistachio
-20% caster sugar)
cut into pieces of 2/3mm
4 g Fine salt
Temper the mixture at approximately 23°C and ration it into
“gianduiotto” shaped silicone moulds.

Once set, demould and wrap up.

Leave aside.

Ramon Morató
Creative Director for Cacao Barry® 17

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 7.
Fruit
paste with
nuts

18 The nuts creative recipes guide Cacao Barry®

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 Fruit paste with nuts
Ingredients for half 36x36cm, 2cm high frame

BANANA, HAZELNUTS AND VANILLA SOUR CHERRY AND BITTER ALMOND PASTE
Combine and heat 850 g Banana purée Heat the purée 1 000 g Sour cherry purée
150 g Lemon juice
Add, and boil for approximately
Add and boil for a few minutes 70 g Sucrose 5 minutes 70 g Sucrose
18 g Yellow pectin 24 g Yellow pectin
Gradually add 770 g Sucrose Gradually add 770 g Sucrose
140 g Glucose DE-44 syrup 140 g Glucose DE-44 syrup
70 g Inverted sugar 70 g Inverted sugar

Once the temperature Once the temperature

reaches approximately reaches approximately
105/107°C or 75°C Bx, 105/107°C or 75°C Bx,
take off the heat and take off the heat and add 14 g Citric acid 1:1
add citric acid 10 g Citric acid 1:1
Pour a part of the mixture
Pour a part of the mixture over almond paste.
over hazelnuts paste mixed Emulsify and mix 130 g Almond paste
with vanilla. Emulsify and mix 130 g Hazelnuts paste Q.S Bitter almond
2 Vanilla pods flavouring
Pour straight away into the frames and cover in cling film. Pour into frames and once cooled down cover in cling film.

Cut 22x22mm squares and sprinkle with sugar. Cut 22x22mm squares and sprinkle with sugar,
laminated almonds and lemon sugar. Leave aside.

APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

Heat the purée 1000 g Apricot purée
Add and boil
approximately 5 minutes 70 g Sucrose
24 g Yellow pectin

Gradually add 770 g Sucrose

140 g Glucose DE-44 syrup
70 g Inverted sugar

Once the temperature

reaches approximately
105/107°C or 75°C Bx,
take off the heat and add 14 g Citric acid 1:1
Pour a part of the mixture
over hazelnut paste mixed
with vanilla. Emulsify and mix 50 g Pure Hazelnut paste
70 g Milk couverture
chocolate Lactée
Supérieure 38 %

Finish with 18 g Orange flower water

Pour into frames and once cooled down cover in cling film.

Cut 22x22mm squares and sprinkle with sugar, crushed hazelnuts
and orange sugar. Leave aside.

Ramon Morató
Creative Director for Cacao Barry® 19

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 Unbox Creativity.

The nuts creative recipes guide

Ramon Morató
Creative Director for Cacao Barry®

Cacao Barry®

@cacaobarryofficial

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