Ingredients:
For the sweet dough:
200 g flour
100 g butter
80 g icing sugar
1 egg
1 pinch of salt
For the hazelnut praline:
150 g hazelnuts
100 g sugar
For the salted butter caramel:
100 g sugar
100 ml liquid cream
50 g salted butter
For the chocolate ganache:
200 g dark chocolate
200 ml liquid cream
Instructions:
Sweet dough: Mix the flour, icing sugar and salt. Stir in the cold butter in pieces, then the egg. Form into a ball, refrigerate for 30 minutes, then roll out the dough in a pan. Blind bake at 180°C for 15-20 minutes.
Hazelnut praline: Toast the hazelnuts in the oven. Prepare a dry caramel with the sugar. Add the hazelnuts, let cool, then blend until you get a smooth praline.
Salted butter caramel: Melt the sugar in a saucepan. When golden, stir in the hot cream, then fold in the butter in chunks. Pour over the cooled sweet dough.
Chocolate ganache: Heat the cream, then pour it over the chopped chocolate. Let it sit for a minute, then mix until you get a smooth ganache. Pour over the caramel.
Assembly: Add a layer of hazelnut praline on top of the chocolate ganache, then refrigerate before serving.
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