Toffifays are small caramel chocolates filled with a roasted hazelnut & a nut nougat cream covered with a small blob of dark chocolate.
In today’s post I will show you how to make a Giant Toffifay at home. Have fun baking!
Cooked/Baked today: Homemade Giant Toffifay
Preparation Time: 10 hours (incl. cooling time)
Our Recipe rating:
Ingredients for 1 Homemade Giant Toffifay:
…for the caramel layer:
- 250 grams sugar
- 75 grams dextrose
- 50 milliliters water
- 200 milliliters cream
- 25 grams butter
…for the roasted hazelnut:
- 75 grams sugar
- 75 grams chopped & roasted hazelnuts
…for the nut nougat filling:
- 300 grams sliceable nut nougat mass
- 75 grams Nutella
- 125 grams dark chocolate
Required kitchen gadgets, helper & preparations:
- Small frying pan (diameter 20cm)
- Cling film
- 1 – 2 tablespoons oil to grease the pan
- Large pot for cooking the caramel
- Cereal bowl
- Whisk to stir the sugar mixture
- Candy thermometer
- Silicone mold for hemispheres (approx. 8cm diameter)
- Large pot + suitable bowl for the double boiler or use a microwave to melt chocolate
- Scissors or knife
- Piping bag with small round tip
Instructions for the Homemade Giant Toffifay:
For the caramel grease a small pan with some oil & line as smooth as possible with a sheet of cling film, then set aside.
…for the caramel layer:
In a large pot or saucepan combine 250 grams sugar, 75 grams dextrose, 50 milliliters water & 200 milliliters cream & heat up over medium heat while stirring constantly. Once the sugar is completely dissolved & the mixture starts to simmer stop stirring & allow to simmer over medium heat.
Constantly check the caramel’s temperature with a candy thermometer & as soon as the caramel reaches a temperature of 125°C pull the pot from heat. Now add 25 grams butter to the caramel, carefully toss the pot back & forth to melt the butter & then pour the hot caramel into the prepared pan.
Allow to cool at room temperature for 1 hour, then for another 1 hour in the fridge to set completely.
…for the hazelnut core:
Add 75 grams sugar to a saucepan & heat up over low – medium heat until the sugar has completely melted & gets a brown color (if necessary, switch off the heat in time to avoid the sugar getting too dark).
Then add the chopped & roasted hazelnuts and mix quickly with a dough scraper until all hazelnuts are coated with a light sugar layer.
Transfer the hazelnut-sugar-mixture with a spoon into 2 wells of the hemispherical silicone mold and smooth down as best as possible. If the mixture has cooled down a bit, you can also use your fingers to smooth down everything. Then set aside & allow to cool completely.
…for the caramel shell:
Lift the cooled caramel out of the pan by pulling at the cling film ends & place the caramel plate on top of a cereal bowl. Use your fingers to press the caramel (with cling film) into the bowl, so that the complete bowl is covered with a caramel layer up to the rim.
Possibly cut off excess edges with a sharp knife or scissors.
…for the nut nougat cream:
Heat up a saucepan over low heat adding 300 grams sliceable nut nougat & 75 grams Nutella & allow to melt while stirring constantly with a spatula, then remove from heat.
…for the giant Toffifay:
Combine the two hazelnut halves into a ball and place in the caramel-lined cereal bowl, then add the melted nut nougat to the bowl until it’s completely filled.
Allow the giant Toffifay to set for about 4 to 5 hours in the fridge, then lift it out of the bowl by pulling at the cling film & carefully overthrow onto the countertop. Remove the cling film & then turn the Toffifay once.
Melt 125 grams dark chocolate over a double boiler or in the microwave, then transfer the melted chocolate to a piping bag with small round tip & then pipe the chocolate from the center with circular movements onto the Toffifay to form an even & round chocolate layer.
Allow the chocolate to harden completely & then serve.
I wish you lots of fun baking 😉
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):