Hazelnut Ganache Crowns

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Hazelnut Ganache Crowns

For the Hazelnut Ganache Crowns:

Ingredients

  • 150g     Cream
  • 30g       Glucose DE 36
  • 20g       Trimoline
  • 30g       Sorbitol powder
  • 265g     Mi-Amere
  • 20g       Barry Callebaut® Cocoa butter
  • 70g       American Almond® Hazelnut butter

Directions

  1. Combine the cream and sugar and heat to 104°F.
  2. Heat the chocolate to 86°F.
  3. Add the American Almond® hazelnut butter to the chocolate.
  4. Emulsify the hazelnut ganache in a robot coupe.
  5. Pipe the hazelnut ganache crowns onto a pan.
  6. Garnish with our American Almond® whole hazelnuts and enjoy!

Recipe courtesy of American Almond® – www.americanalmond.com