‘Beneath the Oak’ Autumn Pastry | Veliche

Ingredients

• Melt the white chocolate to 45°C.
• Mix with the Hazelnut Praliné and salt.
• Fold in the Crispy Crunchies/feuilletine.
• Roll out the mixture between plastic sheets to 2 mm thickness.
• Cut out 5,5 cm discs of the crispy base with a round cutter.
• Place the crispy base in the freezer and remove the plastic once the chocolate has set.