Salmon
- Level:
-
Difficult
Hazelnut Pistachio Praline
Used products: Hazelnut Pistachio Praline
-
3.2 ozpistachios with sea salt
-
1.1 ozcaramel hazelnut paste
-
0.3 ozpistachio chips
-
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
-
0.1 ozground nutmeg
-
1.3 ozsoftened unsalted butter
-
0.4 ozglucose syrup
-
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.
Comments