Salmon
- Level:
-
Difficult
Hazelnut Pistachio Praline
Used products: Hazelnut Pistachio Praline
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3.2 ozpistachios with sea salt
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1.1 ozcaramel hazelnut paste
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0.3 ozpistachio chips
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0.8 ozBIG-PF-1BO
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0.1 ozsea salt
Preparation: Hazelnut Pistachio Praline
Melt together chocolate and cocoa butter.
Mix in pistachio paste, hazelnut paste, sea salt and pistachio chips.
Leave to cool down to 24-25°C and mix in the pailleté feuilletine.
Nutmeg Ganache
Used products: Nutmeg Ganache
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0.1 ozground nutmeg
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1.3 ozsoftened unsalted butter
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0.4 ozglucose syrup
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5.3 oz35% cream
Preparation: Nutmeg Ganache
Boil together cream, 1.8 g of nutmeg powder and glucose syrup.
Pour over chocolates.
Add butter and 2 g of nutmeg, and mix with hand blender until smooth.
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