Manon with a hazelnut twist and caramel ganache
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.
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Recipe components
Used Callebaut products
Manon with a hazelnut twist and caramel ganache
| Ingredients | Preparation |
|---|---|
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. |
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