Component 1Shortcrust with Cocoa Powder 10/12 Peru
|30g||Cocoa Powder 10/12 Peru|
|200g||Weak Wheat Flour|
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
Component 3Dark Chocolate Bagua Ganache
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.
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.
When cold, complete and decorate.