Materiaal
- 2 latten 5mm
- 2 latten 10 mm
Ingredients
Crème Fraîche
- 250 g butter
- 250 g fondant sugar
- 1 vanilla pod
Bottom
- 125 g hazelnut praline
- 125 g gianduja
- 75 g chocolate (milk)
Instructions
Bottom
- On a board, place the paper and 2 slats 5mm thick 7 cm apart.
- Melt the gianduja in the microwave. Add the praline and chocolate. Mix well.
- Spread the mixture between the 2 slats.
- Let stiffen in the refrigerator for 15 min.
- Spread a thin strip of (fondant) chocolate over the risen mixture. Allow to set briefly and turn over.
- Let stiffen in the refrigerator for 10 min.
Crème Fraîche layer
- Use a kitchen robot to beat the butter and fondant into a cream. Add the vanilla at appropriate times.
- Spray a few dots of chocolate on the 2 5mm slats and place the other slats on top.
- Spread the cream between the 2 slats.
- Use a cutting roller to make a “dash” every 22mm. (So definitely don’t cut it!!)
- Place 3 hazelnuts on each piece
- Let set for 15 min in the refrigerator.
- Cut the pieces with a large knife. Use the “dashes” as a guide.
- Let the loose pieces stiffen in the refrigerator for 15 min.
The finishing
- Prepare a large jar of tempered chocolate (of your choice).
- Dip the piece goods into the chocolate. First with the crispy chocolate layer facing up, then flip, seal and place on a paper.
- Allow to set and finally decorate with a few dashes of white chocolate.
source and inspiration – CVO Ghent – Pralines Course
