For the hazelnut cookie dough Amount
Flour type 00160 g
Butter100 g
Sugar90 g
Egg yolks50 g
Grated gianduja chocolate40 g
Hazelnut flour40 g
Minced hazelnuts30 g
Salt2 g
Baking powder1 pinch per cake
For the chocolate filling Amount
Half-spheres 3.5cm in diameter12
Dark chocolate120 g
Fresh cream80 g
For the raspberry filling Amount
Half-spheres 3.5cm in diameter12
Raspberries125 g
Sugar30 g
For the gianduja icing Amount
Gianduja chocolate125 g
Fresh cream110 g
Acacia honey20 g
Sunflower oil10 g
For the white icing Amount
White chocolate100 g
Cream75 g
Sugar70 g
Gelatin sheets8 g
For the bavarian cream with hazelnut Amount
Milk240 g
Whipped cream130 g
Egg yolks55 g
Sugar 40 g
Cornstarch24 g
Butter20 g
Gelatin sheets8 g
Hazelnut brittle100 g
Finely crushed (or a hazelnut praline)
Fleur de sel

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


    • 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.

    • 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.

    • 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.

    • 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.

    • 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.

    • 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.