Praline Crack Vinyl: Dark Chocolate, Hazelnut and Caramel
Dark chocolate / hazelnut / caramel
The last piece is broken.
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The track
Crush the cookies with the butter. Beat at the bottom and on 1.5 cm of edge of the mold. Refrigerate 30 minutes.
Make the ganache
Pour the simmering cream over the 180 g of chopped chocolate. Mix from the center to the edges, then incorporate the praline paste. Spread the caramel on the cold bottom, then pour the warm ganache. Refrigerate for 2 hours.
Squeeze the vinyl
On baking paper, spread the 120 g of melted chocolate in a disk of 20 cm, about 2 mm thick. Draw circular furrows with a fork when it thickens. Place in the center a 3 cm white chocolate disc and a small black dot. Mark eight parts before hardening.
The Last Set
Allow to cool for 20 minutes, then place the disc on the ganache. Break gently with a spoon and cut the pie following the marks.
Conservation. Keep covered in the refrigerator and consume within 24 hours. Leave for 10 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
- Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
- Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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