We’re going to make a delicious hazelnut praline ganache with a baileys ganache and a white chocolate and cookie crisp.
The baileys ganache
Ingredients
- 80 g cream 35% fat
- 40 g Baileys
- 90 g dark chocolate 62%
- 10 g cacao butter
- 20 g butter
Instructions
- Pour the cream into a saucepan together with the baileys. Bring this to a boil.
- Once it’s boiling turn of the heat and add the dark chocolate and the cacao butter. Emulsify this with a hand blender.
- Then add the butter and mix this once more.
- Now take your desired mold and fill the bottom. Tap the molds a couple of times to remove any air bubbles. Then let it set in your fridge.
The cookie crisp
Ingredients
The crumble
- 100 g hazelnuts
- 80 g flour
- 2 g flaky salt
- 40 g white chocolate 28%
- 100 g sugar
- 100 g butter
The cookie crisp
- 100 g white chocolate 28%
- 80 g crumble we just made
Instructions
The crumble
- Transfer the hazelnuts into a blender and also add the flour, the flaky salt, the white chocolate and the sugar. Now blend this till it’s a fine powder.
- After that add the butter and mix it till it’s a nice dough.
- Then transfer it on a silicon sheet and spread it. Now bake it at 160 °C for around 25 minutes till golden. Stir it every 5 minutes with a whisk.
- Then let it cool down.
The cookie crisp
- Pour the white chocolate in a bowl and melt it.
- Now add the crumble and mix it well.
- Then transfer it on a silicon sheet, put another sheet on top and spread it out using a rolling pin. Then let it cool down in your fridge.
The praline ganache
Ingredients
- 100 g hazelnuts
- 100 g sugar
- 40 g water
- 1 vanilla pod
- 200 g cream 35% fat
- 200 g white chocolate 28%
- 3 g flaky salt
Instructions
- First toast the hazelnuts at 160 °C for 15 minutes.
- Meanwhile mix the sugar with the water and caramelize this on a medium heat. Once the caramel is golden add the hazelnuts and while stirring caramelize it for a couple more minutes till the caramel is golden brown.
- Then pour it on a silicon sheet and let it cool down completely.
- After that break it into smaller pieces and transfer it into a blender.
- Now cut the vanilla pod in half and scrap out the seeds. Add the seeds to the hazelnuts and then blend it till you have a smooth praline. This is going to take a couple of minutes.
- Once it’s smooth add the cream and the white chocolate. Then finally add the flaky salt and directly stop mixing after.
- Now you can pour it in a bowl and then transfer it into a piping bag.
- Fill your molds halfway and tap them a couple of times to remove any air bubbles.
- Then take your cookie crisp and cut it with a cutter that has the same size as the mold. Press it on the ganache and then let it set it your freezer for at least 8 hours. Otherwise, you won’t be able to remove it properly.
- Then remove the ganache from the mold. Let it defrost in your fridge and it’s ready to be served.
