Earl Grey Cake - Puratos

Ingredients

• Mix all ingredients together with a whisk on low speed for 1 minute and high speed for 8 minutes.
• Soak the earl grey tea in 200g of heavy cream overnight. Strain. Push tea to remove as much liquid as possible. Use more cream to bring weight back to 200 grams.
• Soak gelatin sheets for 20 minutes in ice water.
• Bring milk and sugar to a boil and pour over milk chocolate. Stir to make a ganache. Add gelatin and stir to melt. Strain.
• Slowly whisk all the heavy cream into the milk chocolate mixture. Whip on the mixer until desired consistency.
• Melt chocolate and add the hazelnut compound and praline.
• Warm gently if the mixture is firm and can’t be spread.
• Add crispy flake and spread a very thin layer over a plastic sheet
• Soak earl grey in 100g cream overnight.
• Strain and bring weight back to 100g with more cream.
• Soak gelatin in ice water for 20 minutes.
• Heat 100g of cream and melt gelatin in cream.
• Temper cold cream slowly into the gelatin mixture.
• Add sugar and whip to pipe-able consistency.