HOT CHOOCLATE GANACHE WITH HAZELNUT CROQUANT - Madrid Fusion
edicionesanteriores.madridfusion.net
INGREDIENTS: Ganache: 275 gr. 70% Chocolate coverture (Valrhona)110 ml. pouring cream (35% milk fat)40 gr. Lescure salted butter3 eggs (60 gr.s) Hazelnut croqua
Ingredients
- 275 gr. 70% Chocolate coverture (Valrhona)
- 110 ml. pouring cream (35% milk fat)
- 40 gr. Lescure salted butter
- 3 eggs (60 gr.)
- 150 gr. hazelnuts
- 150 gr. castor sugar
- 50 ml. water
- 300 gr. hazelnut past
- 150 gr. pailleté feuilletine
- 500 gr. sweet white onions
- 100 gr. demerera sugar
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