🌰 GANACHE AU PRALINÉ 🌰

Ingredients

• 200 g Granulated Sugar (for caramelizing the praline)
• 60 ml Water (for the sugar syrup)
• 100 g Hazelnuts (whole, toasted if possible)
• 100 g Almonds (whole, blanched preferred)
• 300 g White Chocolate (Valrhona or other high‑quality, low‑sugar white chocolate)
• 250 ml Heavy Cream (full‑fat, chilled)
• 2 sheets Gelatin Sheets (softened in cold water, about 4 g total)
• 30 g Extra Praline (optional) (reserved for storage or garnish)

Instructions

1. Make the Sugar Syrup

   Combine the granulated sugar and water in a saucepan. Heat over medium‑high, stirring until the sugar dissolves, then attach the candy thermometer.

   Time: PT5M

2. Cook to 118 °C (Soft‑ball stage)

   Continue heating until the thermometer reads 118 °C. This is the soft‑ball stage; the syrup will be thick enough to coat the nuts.

   Time: PT5M

   Temperature: 118°C

3. Add Hazelnuts and Almonds

   Stir in the hazelnuts and almonds. Keep the mixture on the heat, allowing the nuts to become fully coated and begin to caramelise.

   Time: PT5M

4. Caramelise the Nuts

   Continue cooking; the white film will harden, then melt and turn golden as the nuts caramelise. When the nuts are a deep amber and the syrup is glossy, remove from heat.

   Time: PT5M

5. Cool on Parchment

   Pour the hot caramelised nut mixture onto a baking sheet lined with parchment paper. Spread thinly to speed cooling.

   Time: PT15M

6. Grind into Praline Paste

   Break the cooled caramel slab into pieces and place in a food processor. Pulse until a fine powder forms, then process continuously for about 10 minutes until a smooth, glossy paste is achieved.

   Time: PT10M

7. Soak Gelatin

   Place the gelatin sheets in a bowl of cold water for 5 minutes, then gently squeeze out excess water.

   Time: PT5M

8. Heat Cream and Remaining Praline

   In a clean saucepan, combine the heavy cream with the remaining praline paste (reserve a small amount for storage if desired). Heat over medium heat, stirring, until the mixture reaches a gentle boil.

   Time: PT5M

9. Add Gelatin

   Remove the saucepan from the heat and whisk in the softened gelatin sheets until fully dissolved. Do not return to a boil, or the gelatin will lose its setting power.

   Time: PT2M

10. Incorporate White Chocolate

    Place the chopped white chocolate in a mixing bowl. Pour the hot cream‑praline mixture over the chocolate and let sit for 30 seconds, then whisk gently with a hand whisk until the chocolate is completely melted and the mixture is smooth.

    Time: PT2M

11. Add Cold Cream

    Stir in the remaining cold heavy cream (if any) to bring the temperature down slightly and improve texture.

    Time: PT2M

12. Cool and Set

    Cover the ganache with plastic wrap, pressing the film directly onto the surface to prevent a skin forming. Refrigerate for at least 4 hours, preferably overnight, or freeze for 1 hour if you’re short on time.

    Time: PT4H

13. Whip the Ganache

    Remove the ganache from the fridge, discard the film, and whisk on low to medium speed with an electric whisk for about 5 minutes, or until the mixture becomes light, airy, and holds soft peaks.

    Time: PT5M

14. Pipe or Store

    Transfer the whipped ganache to a piping bag. Use immediately to fill cupcakes, macarons, or as a layer in pastries. Store in an airtight container in the refrigerator for up to 48 hours; it can be frozen for up to 1 month.

    Time: PT5M

Nutrition Facts

Calories

367

Protein

4 g

Carbohydrates

38 g

Fat

22 g

Fiber

3 g