100gramchocolateoptionally - tempered - can be spritzed
20gramFeuilletine
Werkwijze
Ganache
Bring the cream and milk to a boil.
Pour the hot mixture over the already melted white chocolate and stir well.
Let the mixture cool down to around 30°C and only then add the feuilletine.
Spread the mixture to a thickness of 1 cm on baking paper. Use height slats or frame.
Allow to set, possibly in the fridge to speed up the process.
Bottom
After setting, apply a thin layer of tempered dark chocolate.
Only now remove the height slats or the frame, possibly cutting along the edges with the help of a sharp knife
Allow to set for a few minutes. Place an extra paper on top of the chocolate and turn. Remove the paper that is now from the top.
Cut into squares using the praline cutter. Do not wait until the bottom is fully hardened - this will make it difficult to cut.
Dipping
Praline in your favorite chocolate. Dip into the chocolate bottom side up, flip with a fork. Dip a few times - remove excess chocolate and place on a paper.
Finishing
Spritz de pralines
Add a few flakes of feuilletine.
Place in the fridge.
Notities
source and inspiration – CVO Gent – Simple Chocolate Course