Component 1Shortcrust with Cocoa Powder 10/12 Peru
Ingredients
| 120g | Butter |
| 100g | Icing Sugar |
| 50g | Hazelnut Flour |
| 50g | Eggs |
| 30g | Cocoa Powder 10/12 Peru |
| 200g | Weak Wheat Flour |
| 5g | Salt |
Method
Mix butter, icing sugar, hazelnut flour and salt: once the mixture is homogeneous, add the eggs and then sifted powders. Put in the fridge and cool down.
Component 2Crunchy Hazelnut Praline
Ingredients
| 300g | TGT Hazelnut Fine Praline 55% |
| 300g | Hazelnut Paste |
| 320g | Crunchy Flakes |
| 450g | Milk Chocolate Ambra 40% |
Method
Mix TGT Hazelnut Fine Praline 55% with the Hazelnut Paste, add the melted Milk Chocolate Ambra 40% and finally the Crunchy Flakes, slightly grinded.
Component 3Dark Chocolate Bagua Ganache
Ingredients
| 420ml | Fresh Cream |
| 80g | Butter |
| 100g | Honey |
| 400g | Dark Chocolate Bagua 81% |
| 100g | Dark Chocolate Pro Intense 60% |
Method
Boil the fresh cream with honey, then pour on the chocolates and emulsify. Add the softened butter, mix and put in fridge until has reached a creamy consistency. Pour with a piping tip.
Preparation
Lay down the shortcrust and realize small roundels, cook them in a the oven at 170°C for 15 minutes (open valve). Fill with the crunchy hazelnut praline 55% and finish with the ganache.
Presentation
When cold, complete and decorate.
