Salmon
- Level:
-
Difficult
Hazelnut Pistachio Praline
Used products: Hazelnut Pistachio Praline
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90 gpistachios with sea salt
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32 gcaramel hazelnut paste
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9 gpistachio chips
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2 gsea 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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3 gground nutmeg
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36 gsoftened unsalted butter
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12 gglucose syrup
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150 g35% 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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