Homemade Giant Toffifay

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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
Difficulty: Medium
Preparation Time: 10 hours (incl. cooling time)
Our Recipe rating:

Homemade Giant Toffifay

Homemade Giant Toffifay

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

…more ingredients:

  • 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)
  • Spatula
  • Saucepan
  • Large pot + suitable bowl for the double boiler or use a microwave to melt chocolate
  • Spoon
  • Scissors or knife
  • Piping bag with small round tip

Instructions for the Homemade Giant Toffifay:




…preparations:

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.

Cooking Caramel

Cooking Caramel

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.

Building Hazelnut Core

Building Hazelnut Core

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.

Homemade Giant Toffifay

Homemade Giant Toffifay

…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 😉

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

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7 Replies to “Homemade Giant Toffifay”

    1. Ich hab mich gewundert, warum Traubenzucker verwendet wird.
      Denn das enthält viel Wasser… Das im flüssigem Zustand, nur schwer wieder hart wird.
      Aus diesen Grund werde ich einfachen Zucker nehmen.
      Der trocknet schnell.
      Einen Versuch ist es wert.

  1. Liebe Selbermacher,
    ich habe mich heute das 3. mal an der Karamellmasse versucht. Laut Anleitung sollte man die Masse 6-7 Minuten auf mittlerer Stufe kochen lassen. Das funktioniert definitiv nicht. Auch habe ich nie 126 ° C erreicht. Der letzte Versuch ist gelungen, obwohl ich der Meinung war, die Masse ist noch zu hell. Man sollte genau den Punkt abpassen, wo das Karamell anfängt dunkler zu werden. Auch kann man dabei umrühren. Die hellbraune Masse sofort vom Herd nehmen und dann Butter unterrühren. Ist die Masse zu dunkel, dann wird sie zum Mordwerkzeug. Sie wird dann auch sofort fest und nicht mehr formbar. Aktuell habe ich die Nougatmasse eingefüllt und der Riesen-Toffifee steht im Kühlschrank. Finale ist dann noch die Schokolade.

    Gutes gelingen!

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