Today we're going to make a delicious hazelnut praline ganache with a baileys ganache and a white chocolate and cookie crisp.
The baileys ganache
80 grams | cream |
40 grams | baileys |
90 grams | dark chocolate |
10 grams | cacao butter |
20 grams | butter |
Pour the cream into a saucepan together with the baileys. Bring this to a boil. Once it’s boiling turn of the heat and add the dark chocolate and the cacao butter. Emulsify this with a hand blender. Then add the butter and mix this once more. Now take your desired mold and fill the bottom. Tap the molds a couple of times to remove any air bubbles. Then let it set in your fridge.
The cookie crisp
100 grams | hazelnuts |
80 grams | flour |
2 grams | flaky salt |
40 grams | white chocolate |
100 grams | sugar |
100 grams | butter |
Transfer the hazelnuts into a blender and also add the flour, the flaky salt, the white chocolate and the sugar. Now blend this till it’s a fine powder. After that add the butter and mix it till it’s a nice dough. Then transfer it on a silicon sheet and spread it. Now bake it at 160 degrees Celsius for around 25 minutes till golden. Stir it every 5 minutes with a whisk. Then let it cool down.
100 grams | white chocolate |
80 grams | crumble |
Pour the white chocolate in a bowl and melt it. Now add the crumble and mix it well. Then transfer it on a silicon sheet, put another sheet on top and spread it out using a rolling pin. Then let it cool down in your fridge.
The praline ganache
100 grams | hazelnuts |
100 grams | sugar |
40 grams | water |
1 | vanilla pod |
200 grams | cream |
200 grams | white chocolate |
3 grams | flaky salt |
First toast the hazelnuts at 160 degrees Celsius for 15 minutes. Meanwhile mix the sugar with the water and caramelize this on a medium heat. Once the caramel is golden add the hazelnuts and while stirring caramelize it for a couple more minutes till the caramel is golden brown. Then pour it on a silicon sheet and let it cool down completely. After that break it into smaller pieces and transfer it into a blender. Now cut the vanilla pod in half and scrap out the seeds. Add the seeds to the hazelnuts and then blend it till you have a smooth praline. This is going to take a couple of minutes. Once it’s smooth add the cream and the white chocolate. Then finally add the flaky salt and directly stop mixing after. Now you can pour it in a bowl and then transfer it into a piping bag. Fill your molds halfway and tap them a couple of times to remove any air bubbles. Then take your cookie crisp and cut it with a cutter that has the same size as the mold. Press it on the ganache and then let it set it your freezer for at least 8 hours. Otherwise, you won’t be able to remove it properly. Then remove the ganache from the mold. Let it defrost in your fridge and it’s ready to be served.
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