Vanilla - Hazelnut

Recipe

Created by
  • Eugenia Petrenko - Cacao Barry Ambassador Ukraine

Vanilla ganache

Ingredients Preparation
  • 80g
    35% cream
  • 30g
    glucose syrup DE 40
  • 20g
    sorbitol
  • 100g
    Zéphyr™
  • 5g
    Deodorized Cocoa Butter
  • 2g
    Sosa yoghurt powder
  • 1piece(s)
    vanilla

Mix the cream, glucose syrup, sorbitol and heat to 40C.
Melt the chocolate, cacao butter at 34C.                                                                                                               
Mix the cream with sugars and melted couverture, emulsify.                                                                                                   
Add the vanilla and yogurt powder and emulsify one more time.                                                                                       
Pipe at 30C.

Crunchy layer with hazelnut praline

Ingredients Preparation
  • 20g
    Pailleté Feuilletine™
  • 40g
    Ghana
  • 40g
    Praliné 50% Hazelnuts
  • 15g
    Deodorized Cocoa Butter
  • 1g
    fleur de sel

Grind into fine crumbs the Pailleté Feuilletine.                                                                                                                       
Melt the chocolate and cacao butter to 45C.                                                                                                                            
Mix the melted chocolate and butter with the Praliné 50% Piemont Hazelnuts and pre-cristallise the mixture by cooling it to 23C.                                                                                                                                                    
Add the Pailleté Feuilletine and fleur de sel.

Assembly

Prepare the mould by spraying it with metallic gold coloured cacao butter and black colored cacao butter. Pour the mould with Fleur de Cao 70% Cacao Barry.
Fill 60% of the mould the vanilla ganache at first. Wait for 8-12 hours until the ganache has crystallised fully.
Pipe on the cristallised vanilla ganache the crunchy layer, leave the cristallise for several hours.
Cover with tempered Fleur de Cao 70% Cacao Barry.

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