Cookwares

• Hob

Method

1. 1Step : The day before, infuse the vanilla in the heavy cream.
2. 2Step : Bring part of the cream to a boil.
3. 3Step : Off the heat, add the gelatin.
4. 4Step : Pour the cream over the melted white chocolate, mix well as you would for a chocolate ganache.
5. 5Step : Add the cold cream and blend until you get a smooth ganache.
6. 6Step : Cover with plastic wrap directly touching the surface and refrigerate for 12 hours.

Cookwares

• Hob

Method

1. 1Step : Mix the softened butter, hazelnut paste, and praline.
2. 2Step : Add the whipped vanilla ganache and whisk.