oday I’m making a little chocolate and hazelnut deliciousness – choux craquelin filled with gianduia chocolate ganache, hazelnut whipped ganache and praliné paste! Yum!
First I will make choux craquelin. What is choux, and what is craquelin – you say? Choux pastry is a type of dough used for making , , and profiterols. Craquelin is sort of crumble, rolled out into a thin disc, that you put onto choux pastry before baking. The result is – yummy and crunchy hollow choux pastry!
Next, I will make gianduia chocolate ganache. Remember gianduia chocolate? Once you taste it, you will never forget it! Gianduia is a chocolate that contains about 30% pure, smooth hazelnut paste and tastes like heaven! Need I say more?
It is advisable to make hazelnut whipped ganache the day before, so it has time to rest in the fridge before whipping. Don’t whip it too long – it should be perfectly smooth and creamy.
And finally, the star of my chocolate and hazelnut choux craquelin – praliné paste! This thing is soo good and versatile! You can put it into a , mousse, , as a spread, or – my favorite – eat it with a spoon directly from a jar! To make it you will need to toast and peel the skins from your hazelnuts. Once the hazelnuts are ready it is necessary to make . Once the caramel is done, you should add hazelnuts, stir well and transfer everything onto a paper lined baking tray. When the caramel cools down and hardens, break it into pieces and use your food processor to grind it until you get smooth, liquid paste. You can also use high speed blender if you have one. And that’s it! Pour your liquid gold into a jar and try not to eat everything immediately! :)
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!