All About Hazelnuts
June 27, 2023 via Zoom
7:00 - 8:30 PM EST
Skill Level:All
Revered for centuries, Oregon’s state nut is a star that makes bakery goods shine. Whether highlighting their toasty, earthy aroma, adding a crunchy texture or creamy contrast, hazelnuts are a premium ingredient with a range of applications. Learn the versatility of this premium ingredient as Certified Artisan Baker Ciril Hitz and Darrin Cline of the Oregon Hazelnut Industry Office guide you through a baking demonstration and overview of quality markers and market forms of Filberts.
By the end of this class, you will learn how to use hazelnut butter, roasted hazelnut flour and whole kernels. Chef Hitz, a lifelong filbert fan will demonstrate:
- Double-baked hazelnut and chocolate croissant filled with handmade chocolate batons accented with hazelnut butter
- Molded and filled hazelnut cookies using ground and toasted hazelnuts
- Swiss, hazelnut crispy cookie featuring whole hazelnuts. Perfect for your afternoon coffee!
Limited offer: Sign up and receive a sample kit of Oregon hazelnuts, in various forms. It will be shipped to you, courtesy of The Oregon Hazelnut Industry Office. While supplies last!
Ciril Hitz is a full-time Senior Instructor at the College of Food Innovation and Technology at Johnson & Wales University in Providence, Rhode Island and also teaches workshops at his private baking facility in Rehoboth, Massachusetts (Made by Ciril, LLC) cirilhitz.com. A native of Switzerland, Ciril graduated from the Rhode Island School of Design, completed a three-year Swiss apprenticeship as a pastry chef/chocolatier, and recently received his Master of Arts in Teaching from Johnson & Wales University. He is a passionate baker, author, and educator with an international reputation and over 20 years of professional baking and pastry experience.
Ciril is a guest instructor/expert at many national and international culinary events and schools and is an active member of the Bread Bakers Guild of America. He has been featured on the NBC Today Show, The Food Network, The Learning Channel, and Ciao Italia. He is the author of two books, Baking Artisan Bread and Baking Artisan Pastries and Bread, as well as numerous magazine articles, and is the producer of two DVD series, Bread Artand Better Bread. His baking philosophy embraces both the artistic and technical aspects of bread. Ciril is constantly trying to evolve both as an educator as well as an artist.
Darrin Cline is the communications director for the Hazelnut Marketing Board. He leads industry-wide promotion and marketing of all things hazelnuts, including trade shows, content creation, and event coordination. He joined the hazelnut industry four years ago and has grown an appreciation for the crop and its unique place in U.S. and Oregon agriculture.
