Ingredients
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Ganache:
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100 g milk chocolate
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66 g Cream
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11 g honey
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Sweet Dough:
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125 g flour T5 5
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42 g glazed sugar
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2 g Salt
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15 g almond powder
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70 g Butter
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27 g egg
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Decoration:
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hazelnuts
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salted butter caramel
Directions
How to Make Ganache:
- Melt 100g of milk chocolate 40% cacao, and bring 66 g of cream at 30% MG to a boil with 11 g of honey.
- Pour the liquid in 3 lots onto the melted chocolate while mixing from the center outwards.
- Once all is blended together, you’re good to go! Ideally, you would use a hand blender to perfect the emulsion.
How to Make the Sweet Dough:
- Use a flat beater or blend by hand the flour, glazed sugar, almond powder, and salt with slightly soft butter.
- Add the egg and mix gently.
- Place the mixture onto a sulfurized sheet of paper and knead 3 times. Place a second sulfurized sheet of paper over the top and roll out to 3 mm thickness. Leave the flat pastry in the refrigerator for at least one hour.
- Line a pie dish with the pastry and return to the refrigerator. Cut off the excess pastry and cook at 170⁰ until it is light brown in color. The time depends on the thickness of the pastry and the topping you choose.
