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.

Επίπεδο:: Μέτρια

150 g

Callebaut Milk Chocolate - C823 - 10kg Callets

Melt and pre-crystallise the chocolate.

40 g

Callebaut Nuts - Pure Roasted Hazelnut Paste - 5kg Bucket
25 g

Callebaut Nuts - Hazelnut Praline - 5kg Bucket
20 g

Callebaut Deco&Textures - Pailleté Feuilletine - 2.5kg Box

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.

150 g

cream
300 g

Callebaut Chocolate - Caramel Callets - 2.5kg Callets

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.