Valentine's day drops with ganache filling

Name: Valentine's day drops with ganache filling
Prep time: 90 min
Yield: 4
Ingredients: 160 g Flour type 00; 100 g Butter; 90 g Sugar; 50 g Egg yolks; 40 g Grated gianduja chocolate; 40 g Hazelnut flour; 30 g Minced hazelnuts; 2 g Salt; 1 pinch per cake Baking powder; 12 Half-spheres 3.5cm in diameter; 120 g Dark chocolate; 80 g Fresh cream; 12 Half-spheres 3.5cm in diameter; 125 g Raspberries; 30 g Sugar; 125 g Gianduja chocolate; 110 g Fresh cream; 20 g Acacia honey; 10 g Sunflower oil; 100 g White chocolate; 75 g Cream; 70 g Sugar; 8 g Gelatin sheets; 240 g Milk; 130 g Whipped cream; 55 g Egg yolks; 40 g Sugar; 24 g Cornstarch; 20 g Butter; 8 g Gelatin sheets

Duration:	Servings:	Level:
1h 30min	4 persons	Difficult

Ingredients

For the hazelnut cookie dough	Amount
Flour type 00	160 g
Butter	100 g
Sugar	90 g
Egg yolks	50 g
Grated gianduja chocolate	40 g
Hazelnut flour	40 g
Minced hazelnuts	30 g
Salt	2 g
Baking powder	1 pinch per cake
For the chocolate filling	Amount
Half-spheres 3.5cm in diameter	12
Dark chocolate	120 g
Fresh cream	80 g
For the raspberry filling	Amount
Half-spheres 3.5cm in diameter	12
Raspberries	125 g
Sugar	30 g
For the gianduja icing	Amount
Gianduja chocolate	125 g
Fresh cream	110 g
Acacia honey	20 g
Sunflower oil	10 g
For the white icing	Amount
White chocolate	100 g
Cream	75 g
Sugar	70 g
Gelatin sheets	8 g
For the bavarian cream with hazelnut	Amount
Milk	240 g
Whipped cream	130 g
Egg yolks	55 g
Sugar	40 g
Cornstarch	24 g
Butter	20 g
Gelatin sheets	8 g
Hazelnut brittle	100 g
Finely crushed (or a hazelnut praline)
Fleur de sel

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Valentine's day drops with ganache filling - step by step

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.
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.
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.
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.
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.
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.

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

Valentine's day drops with ganache filling

Ingredients

Valentine's day drops with ganache filling - step by step

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