{"id":388,"date":"2017-10-18T10:00:53","date_gmt":"2017-10-18T08:00:53","guid":{"rendered":"http:\/\/ichkocheheute.de\/?p=388"},"modified":"2017-10-27T10:00:34","modified_gmt":"2017-10-27T08:00:34","slug":"xxl-toffifee-selber-machen-homemade-giant-toffifay","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2017\/10\/18\/xxl-toffifee-selber-machen-homemade-giant-toffifay\/","title":{"rendered":"Homemade Giant Toffifay"},"content":{"rendered":"<p><\/p>\n<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<p>Toffifays are small caramel chocolates filled with a roasted hazelnut &#038; a nut nougat cream covered with a small blob of dark chocolate.<\/p>\n<p>In today&#8217;s post I will show you how to make a Giant Toffifay at home. Have fun baking!<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"5307377378\"\n     data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<strong>Cooked\/Baked today:<\/strong> <span itemprop=\"name\">Homemade Giant Toffifay<\/span><br \/>\n<strong>Difficulty:<\/strong> Medium<br \/>\n<strong>Preparation Time:<\/strong> <meta itemprop=\"totalTime\" content=\"PT10H0M\">10 hours (incl. cooling time)<br \/>\n<strong>Our Recipe rating:<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/08\/5von5.jpg\" alt=\"\" width=\"68\" height=\"20\" class=\"alignnone size-full wp-image-97\" \/><\/p>\n<div id=\"attachment_389\" style=\"width: 1010px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-389\" itemprop=\"image\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/P1150565.jpg\" alt=\"Homemade Giant Toffifay\" width=\"1000\" height=\"563\" class=\"size-full wp-image-389\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/P1150565.jpg 1000w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/P1150565-300x169.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/P1150565-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><p id=\"caption-attachment-389\" class=\"wp-caption-text\">Homemade Giant Toffifay<\/p><\/div>\n<p><strong>Ingredients for <span itemprop=\"recipeYield\">1 Homemade Giant Toffifay<\/span>:<\/strong><\/p>\n<p><em>&#8230;for the caramel layer:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">250 grams sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">75 grams dextrose<\/span><\/li>\n<li><span itemprop=\"ingredients\">50 milliliters water<\/span><\/li>\n<li><span itemprop=\"ingredients\">200 milliliters cream<\/span><\/li>\n<li><span itemprop=\"ingredients\">25 grams butter<\/span><\/li>\n<\/ul>\n<p><em>&#8230;for the roasted hazelnut:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">75 grams sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">75 grams chopped &#038; roasted hazelnuts<\/span><\/li>\n<\/ul>\n<p><em>&#8230;for the nut nougat filling:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">300 grams sliceable nut nougat mass<\/span><\/li>\n<li><span itemprop=\"ingredients\">75 grams Nutella<\/span><\/li>\n<\/ul>\n<p><em>&#8230;more ingredients:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">125 grams dark chocolate<\/span><\/li>\n<\/ul>\n<p><strong>Required kitchen gadgets, helper &#038; preparations:<\/strong><\/p>\n<ul>\n<li>Small frying pan (diameter 20cm)<\/li>\n<li>Cling film<\/li>\n<li>1 \u2013 2 tablespoons oil to grease the pan<\/li>\n<li>Large pot for cooking the caramel<\/li>\n<li>Cereal bowl<\/li>\n<li>Whisk to stir the sugar mixture<\/li>\n<li>Candy thermometer<\/li>\n<li>Silicone mold for hemispheres (approx. 8cm diameter)<\/li>\n<li>Spatula<\/li>\n<li>Saucepan<\/li>\n<li>Large pot + suitable bowl for the double boiler or use a microwave to melt chocolate<\/li>\n<li>Spoon<\/li>\n<li>Scissors or knife<\/li>\n<li>Piping bag with small round tip<\/li>\n<\/ul>\n<p><strong>Instructions for the Homemade Giant Toffifay:<\/strong><br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"5307377378\"\n     data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<em>&#8230;preparations:<\/em><\/p>\n<p>For the caramel grease a small pan with some oil &#038; line as smooth as possible with a sheet of cling film, then set aside.<\/p>\n<p><em>&#8230;for the caramel layer:<\/em><\/p>\n<p>In a large pot or saucepan combine 250 grams sugar, 75 grams dextrose, 50 milliliters water &#038; 200 milliliters cream &#038; heat up over medium heat while stirring constantly. Once the sugar is completely dissolved &#038; the mixture starts to simmer stop stirring &#038; allow to simmer over medium heat.<\/p>\n<div id=\"attachment_394\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-394\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/3.jpg\" alt=\"Cooking Caramel\" width=\"945\" height=\"756\" class=\"size-full wp-image-394\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/3.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/3-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/3-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-394\" class=\"wp-caption-text\">Cooking Caramel<\/p><\/div>\n<p>Constantly check the caramel&#8217;s temperature with a candy thermometer &#038; as soon as the caramel reaches a temperature of 125\u00b0C pull the pot from heat. Now add 25 grams butter to the caramel, carefully toss the pot back &#038; forth to melt the butter &#038; then pour the hot caramel into the prepared pan.<br \/>\n<!-- Linkblock Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"3247914575\"\n     data-ad-format=\"link\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\nAllow to cool at room temperature for 1 hour, then for another 1 hour in the fridge to set completely.<\/p>\n<p><em>&#8230;for the hazelnut core:<\/em><\/p>\n<p>Add 75 grams sugar to a saucepan &#038; heat up over low &#8211; medium heat until the sugar has completely melted &#038; gets a brown color (if necessary, switch off the heat in time to avoid the sugar getting too dark).<\/p>\n<p>Then add the chopped &#038; roasted hazelnuts and mix quickly with a dough scraper until all hazelnuts are coated with a light sugar layer.<\/p>\n<div id=\"attachment_393\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-393\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/2-1.jpg\" alt=\"Building Hazelnut Core\" width=\"945\" height=\"756\" class=\"size-full wp-image-393\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/2-1.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/2-1-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/2-1-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-393\" class=\"wp-caption-text\">Building Hazelnut Core<\/p><\/div>\n<p>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 &#038; allow to cool completely.<\/p>\n<p><em>&#8230;for the caramel shell:<\/em><\/p>\n<p>Lift the cooled caramel out of the pan by pulling at the cling film ends &#038; 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.<\/p>\n<p>Possibly cut off excess edges with a sharp knife or scissors.<\/p>\n<div id=\"attachment_392\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-392\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/1-1.jpg\" alt=\"Homemade Giant Toffifay\" width=\"945\" height=\"756\" class=\"size-full wp-image-392\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/1-1.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/1-1-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/10\/1-1-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-392\" class=\"wp-caption-text\">Homemade Giant Toffifay<\/p><\/div>\n<p><em>&#8230;for the nut nougat cream:<\/em><\/p>\n<p>Heat up a saucepan over low heat adding 300 grams sliceable nut nougat &#038; 75 grams Nutella &#038; allow to melt while stirring constantly with a spatula, then remove from heat.<br \/>\n<!-- Linkblock Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"3247914575\"\n     data-ad-format=\"link\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<em>&#8230;for the giant Toffifay:<\/em><\/p>\n<p>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&#8217;s completely filled.<\/p>\n<p>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 &#038; carefully overthrow onto the countertop. Remove the cling film &#038; then turn the Toffifay once.<\/p>\n<p>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 &#038; then pipe the chocolate from the center with circular movements onto the Toffifay to form an even &#038; round chocolate layer.<\/p>\n<p>Allow the chocolate to harden completely &#038; then serve.<\/p>\n<p>I wish you lots of fun baking \ud83d\ude09<\/p>\n<p><strong>Video Tutorial:<\/strong><\/p>\n<p>Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n<p><iframe loading=\"lazy\" width=\"480\" height=\"360\" src=\"\/\/www.youtube.com\/embed\/H6d_Hn5O7VY?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe>\n<\/div>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Toffifays are small caramel chocolates filled with a roasted hazelnut &#038; a nut nougat cream covered with a small blob of dark chocolate. In today&#8217;s <a class=\"more-link\" href=\"https:\/\/ichkocheheute.de\/en\/2017\/10\/18\/xxl-toffifee-selber-machen-homemade-giant-toffifay\/\">weiterlesen&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":389,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,12],"tags":[],"class_list":["post-388","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-suesses-mehr-sweets-more","category-suessigkeiten-sweets"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Homemade Giant Toffifay - ichkocheheute.de<\/title>\n<meta name=\"description\" content=\"Find the recipe for Homemade Giant Toffifay &amp; other recipes including step by step guides and pictures at ichkocheheute.de\/\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ichkocheheute.de\/2017\/10\/18\/xxl-toffifee-selber-machen-homemade-giant-toffifay\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Giant Toffifay - ichkocheheute.de\" \/>\n<meta property=\"og:description\" content=\"Find the recipe for Homemade Giant Toffifay &amp; 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