Manon with a hazelnut twist and caramel ganache

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.
Level:
Medium

Manon with a hazelnut twist and caramel ganache

Ingredients: Manon with a hazelnut twist and caramel ganache

Preparation: Manon with a hazelnut twist and caramel ganache

Melt and pre-crystallise the chocolate.

Ingredients: Manon with a hazelnut twist and caramel ganache

Preparation: Manon with a hazelnut twist and caramel ganache

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.

Ingredients: Manon with a hazelnut twist and caramel ganache

  • 150 g
    cream
  • 300 g
    CHF-N3438CARA

Preparation: Manon with a hazelnut twist and caramel ganache

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.

Ingredients: Manon with a hazelnut twist and caramel ganache

Preparation: Manon with a hazelnut twist and caramel ganache

Dip the pralines in the pre-crystallised chocolate.