Valentine's day drops with ganache filling

150 min
4
Difficult

Ingredients

HAZELNUT COOKIE DOUGH

  • 160g 00 flour

    100g butter

    90g sugar

    50g egg yolks

    40g grated gianduja chocolate

    40g hazelnut flour

    30g minced hazelnuts

    2g salt

    1 pinch of baking powder per cake

CHOCOLATE FILLING

  • 120g dark chocolate

    80g fresh cream

RASPBERRY FILLING

  • 125g raspberries

    30g sugar

    3g gelatin sheets

BAVARIAN CREAM WITH HAZELNUT

  • 240g milk

    130g whipped cream

    55g egg yolks

    40g sugar

    24g cornstarch

    20g butter

    8g gelatin sheets

    100g hazelnut brittle, finely crushed (or a hazelnut praline)

    fleur de sel

GIANDUJA ICING

  • 125g gianduja chocolate

    110g fresh cream

    20g acacia honey

    10g sunflower oil

WHITE ICING

  • 100g white chocolate

    75g cream

    70g sugar

    8g gelatin sheets

Instructions

  1. HAZELNUT COOKIE DOUGH

    • Mix the butter with the sugar and add the hazelnuts, egg yolk, and gianduja.
    • Then stir in the flour, salt and baking powder.
    • Form a loaf, place it in a bowl, seal it with plastic wrap and let it sit in the fridge for 1 hour.
    • Roll out the dough 3-4mm high and cut two pieces with a raindrop cookie cutter (12cm long, 8cm wide, 4cm high).
    • With a smaller cookie cutter, set aside another 2 drops (11cm long, 7cm wide, 4cm high)
  2. CHOCOLATE FILLING

     for the 12 half-spheres 3.5cm in diameter (the filling can be conserved in the freezer and is perfect for serving as small pastries with coffee) 

    • 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.
  3. RASPBERRY FILLING

    for the 12 half-spheres, 3.5cm in diameter (the filling can be conserved in the freezer and is perfect for serving as small pastries with coffee)

    • 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.
  4. 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.
  5. 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.
  6. 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. 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.