Ingredients
For the ganache
- 30 cl of very cold whipping cream
- 120 g of pastry milk chocolate (or praline)
- 2 pinches of fleur de sel
For the shortbread
- 100g of flour
- 60 g roasted hazelnut powder
- 45 g of whole sugar
- 85 g of semi-salted butter
- 1/2 teaspoon(s) of fleur de sel
For the decor
-
caramelized hazelnuts
Preparation
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Prepare the ganache: chop the chocolate with a knife and place the shavings in a large bowl. In a saucepan, heat half of the whipping cream over low heat, then pour it over the chocolate. Wait a few moments then mix.
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Add the rest of the cream as well as the fleur de sel, mix to homogenize the preparation, then film on contact. Refrigerate until completely cooled.
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Prepare the shortbread: preheat the oven to 180°/th. 6. Mix the flour with the hazelnut powder, the sugar, the butter cut into pieces and the fleur de sel to form a paste.
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Place a sheet of parchment paper on a baking tray, place a buttered 18 cm diameter pastry circle. Press the dough inside with your fingers. Bake for 25 minutes. Take out and let cool completely.
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Whip the ganache with a mixer to obtain an airy mousse. Place it in a pocket fitted with the nozzle of your choice. 6. Place the shortbread on a serving plate, pipe the ganache on top. Decorate with caramelized hazelnuts. Refrigerate until ready to serve.
