Active time: 45 minutes
Chilling time: 1 hour
Setting time: 1 hour
Storage: Up to 2 weeks in the refrigerator, in an airtight container
Extracted from French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Artsby Ferrandi Paris(Published by Flammarion, £45). Photography © Rina Nurra 2017.
Chocolate and nut delights to create at home.
- 9 oz. (250 g) gianduja chocolate, diced
- 30 whole roasted hazelnuts
For the chocolate base
- 5.25 oz. (150 g) bittersweet couverture chocolate, 58% cacao, tempered
1Melt the gianduja in a bowl set over a saucepan of barely simmering water until the temperature reaches 113°F (45°C).
2Remove from the heat and let the gianduja cool until it has the consistency of softened butter.
3Spoon into the pastry bag with the fluted tip and pipe rosettes about 1 in. (3 cm) in diameter onto one of the acetate sheets.
3Decorate each rosette with a whole hazelnut and chill for about 1 hour.
4To temper the bittersweet couverture chocolate, chop the chocolate and place in a bowl over a saucepan of barely simmering water. Stir until melted at 122°F (50°C). When the chocolate has melted, stand the bowl in a larger bowl filled with ice cubes and water. Stir to lower the temperature of the chocolate, cool to 82°F–84°F (28°C–29°C). Put the bowl back over the pan and raise the temperature to 88°F (31°C).
5Spoon the tempered bittersweet chocolate into the pastry bag without a tip and pipe out small rounds slightly smaller than the gianduja rosettes onto the other acetate sheet.
6Place a rosette on each chocolate round and press down gently so the chocolate spreads to the same size as the rosettes. Leave to set for about 1 hour and then peel off the acetate sheet.