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  3. La noisette noir
Enrobed praline Selection Fine enrobing Ganache Panning Panning Praliné

LA NOISETTE
NOIR

Complexity level  

CT O3X5

Composition

  • Gianduja
  • Hazelnut ganache
  1. Belcolade
  2. Recipes
  3. La noisette noir
La noisette noir

Steps

1 Gianduja
Ingredients
  • PatisFrance Gianduja Lait 550 g
  • PatisFrance Crousticrep Blond 50 g
Preparation
  • Soften the PatisFrance Gianduja Lait (25-28°C) and mix through the PatisFrance Crousticrep Blond.
2 Hazelnut ganache
Ingredients
  • PatisFrance Pralirex Noisette 35 g
  • Belcolade Cacaoboter Cacao-Trace CB1 50 g
  • Cream (35% full fat) 170 g
  • Butter 44 g
  • Invert sugar 55 g
Preparation
  • Heat the cream together with the butter to boiling point. 
  • Add the invert sugar, the PatisFrance Pralirex Noisette, the Belcolade Selection Lait Cacao-Trace drops and Belcolade Cacaoboter Cacao-Trace CB1 and mix through to an emulsion using an immersion blender. 
3 Assembly
Ingredients
Preparation
  • Spread the gianduja in a frame (6 mm) lined with greaseproof paper stenciled with tempered Belcolade Selection Noir Cacao-Trace and allow to harden. 
  • Spread the hazelnut ganache over one frame (6 mm) on top of the gianduja and allow to set for 12 hours at 16-18°C with a humidity of 60%. 
  • Cut away the frame and remove. 
  • Brush a thin layer of tempered Belcolade Selection Noir Cacao-Trace and immediately cut into pralines using the guitar before the chocolate sets. 
  • Cover with tempered Belcolade Selection Noir Cacao-Trace and top with a roasted hazelnut. 
  • Store at 16° with a relative humidity of max. 60%.

Created by Matty Van Caeseele

The hazelnut is a classic. And we use it to the full. Hazelnut everywhere, even in the decoration. I really love the interaction between gianduja and ganache!

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