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Valentine's day drops with ganache filling

90 min
4
Difficult

INGREDIENTS

HAZELNUT COOKIE DOUGH

  • 160g flour type 00

    100g butter

    90g sugar

    50g egg yolks

    40g grated gianduja chocolate

    40g hazelnut flour

    30g minced hazelnuts

    2g salt

    1 pinch of baking powder per cake

CHOCOLATE FILLING

  • 12 half-spheres 3.5cm in diameter

    120g dark chocolate

    80g fresh cream

RASPBERRY FILLING

  • 12 half-spheres 3.5cm in diameter

    125g raspberries

    30g sugar

GIANDUJA ICING

  • 125g gianduja chocolate

    110g fresh cream

    20g acacia honey

    10g sunflower oil

WHITE ICING

  • 100g white chocolate

    75g cream

    70g sugar

    8g gelatin sheets

BAVARIAN CREAM WITH HAZELNUT

  • 240g milk

    130g whipped cream

    55g egg yolks

    40g sugar

    24g cornstarch

    20g butter

    8g gelatin sheets

    100g hazelnut brittle

    finely crushed (or a hazelnut praline)

    fleur de sel

    Please note: the chocolate and raspberry fillings can be conserved in the freezer and are perfect for serving as small pastries with coffee.

INSTRUCTIONS

  1. CHOCOLATE FILLING

    • Break up the chocolate into a bowl. Heat the cream until just before boiling point, pour it over the chocolate and stir until it has melted and the mixture is thoroughly combined and glossy.
    • Divide it into 12 half-spheres of silicone mold, 3.5cm in diameter, and put in the freezer.
  2. RASPBERRY FILLING

    • Soak the gelatin in cold water. Cook the raspberries and the sugar with 20g of water for 5 minutes at a boil over low heat. Remove from the heat, whisk in the cream and, if desired, sieve. Stir in the gelatin until it melts. Distribute into silicone molds and put in the freezer.
  3. BAVARIAN CREAM WITH HAZELNUT

    • Soak the gelatin. Stir together the egg yolk and the sugar with the cornstarch.
    • Heat the milk until almost a boil, then pour over the egg yolk, mix well and put back over the heat, cooking and stirring until the cream begins to thicken.
    • Remove from heat; add the butter, the squeezed gelatin, and mix until it completely melts. Then add the crunchy mixture, a generous pinch of fleur de sel and let it totally cool; finally, carefully stir in the whipped cream. The Bavarian cream will be made just before the drop.
    • Cut the hazelnut cookie dough with the raindrop cookie cutter and keep the cutter in place; arrange all 4 on a plate or on a dish without sides lined with parchment paper.
    • Put a half-sphere of chocolate filling in the centers of the two biggest drops and the other drop with a half-sphere of raspberry. Cover with the Bavarian cream up to the edge. Put in the fridge for 4 hours.
  4. GIANDUJA ICING

    • Break up the chocolate into a bowl. Heat the cream with the honey almost to a boil, then pour over the chocolate and stir until obtaining a homogenous, lump-free mixture; at this point, add the oil and stir until thoroughly mixed.
    • Let it completely cool to room temperature before using it to glaze the two larger drops.
  5. WHITE ICING

    • Break up the white chocolate into a bowl. Soak the gelatin in cold water. Heat 70g of water with the sugar to a boil to obtain syrup.
    • Pour the syrup over the chocolate and mix well, then combine the cream and the squeezed gelatin.
    • Keep stirring until the mixture is homogenous and lump-free. Let it cool to room temperature.
  6. FINAL STEPS

    • Remove the drops from the fridge. Remove the cookie cutter – if necessary sliding a knife between the cookie cutter and the Bavarian cream. Place it on a rack set on a tray.
    • Glaze the two larger drops with the gianduja and the smaller ones with the white chocolate. Allow the excess glaze to drip through the rack.
    • Put in the fridge for 2 hours. Top off the larger drop with a Ferrero Rocher and gold powder. For the smaller drops decorate with untreated, white rose petals.

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