Manon with a hazelnut twist and caramel ganache

Created by

  • Robrecht Wolters - Chef and food consultant Belgium
level 2

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.

Manon with a hazelnut twist and caramel ganache

Recipe components

Manon with a hazelnut twist and caramel ganache

IngredientsPreparation

Melt and pre-crystallise the chocolate.

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.

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.

Dip the pralines in the pre-crystallised chocolate.