12-15 Ferrero Rocher
For the candy:
50 grams Pailleté Feuilletine
50 grams toasted hazelnuts, finely chopped
140 grams praline paste
1/8 tsp. fine salt
For the filling:
12-15 whole hazelnuts, roasted and peeled
For the topping:
200 grams dark chocolate
10 grams cocoa butter
50 grams toasted hazelnuts, finely chopped
Preparation:
Mix Pailleté Feuilletine, chopped nuts, praline paste and salt to relatively solid mixture.
Cool the mixture in the refrigerator for about an hour.
Form balls of the mixture and put 1 whole hazelnut inside each ball.
Chill the balls in the freezer for about an hour.
Coating: temper the chocolate and cocoa butter.
Add in chopped nuts and mix until they are assimilated into the mixture.
Dip each ball in the chocolate coating and place on a baking tray lined with baking paper until chocolate sets.
Serve at room temperature.
Notes:
You can use any kind of nut you like instead of hazelnuts.
Pailleté Feuilletine is a caramelized wafer-thin chips. You can get it in baking specialty stores for products and raw materials.
Instead of Pailleté Feuilletine you can use plain crushed cornflakes or rice crispies.
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