Manon with a hazelnut twist and caramel ganache

Here's a twist of the classic manon. The traditional walnut has been swapped for a crunchy hazelnut praline and chocolate base. And the buttercream is replaced with a caramel chocolate ganache. The end result is equally indulgent though.

Recipe

Created by
  • Robrecht Wolters - Chef and food consultant Belgium

Manon with a hazelnut twist and caramel ganache

ingredients preparation
  • 150g
    C823NV

Melt and pre-crystallise the chocolate.

  • 40g
    PNP
  • 25g
    PRA
  • 20g
    M-7PAIL

Mix the chocolate with the PNP, PRA-CLAS and M-7PAIL. Spread out onto a paper lined plate +/- 3 mm thick. Allow to harden. Cut out circles of 25 mm.

  • 150g
    cream
  • 300g
    CHF-N3438CARA

Bring the cream to the boil and add the callets. Mix well and pre-crystallise the ganache until pipeable. Pipe the filling onto the chocolate plates. Allow to harden in the cooling at 10°C.

  • 250g
    W2NV

Dip the pralines in the pre-crystallised chocolate.