Vanilla - Hazelnut

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.

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.