Gianduja Sablé

Sablé: 170gr wheat flour 140gr margarine 60gr icing sugar 3gr baking powder 2gr salt 25gr almond flour 20gr rum

Mix the ingredients one by one until you have a homogeneous dough. Stretch the dough and make 5 cm discs. Bake at 180 ° C for 8-9 minutes.

Homemade Praline: 150gr roasted almonds 150gr roasted hazelnut 100gr sugar 100gr coconut sugar 1 vanilla pod

Cook all the ingredients in a pot over low heat until the sugar has caramelized a little. Let the ingredients cool on a sheet of paper. Once it is cold, crush all the ingredients together until you get a homemade praline.

Gianduja: 200gr chocolate 56% 40gr cocoa butter 350gr homemade praline

Melt the chocolate and cocoa butter, add to the homemade praline. Place the sables in the mold. Lower the gianduja to 33ºC and pour the gianduja on top of the sables, let it crystallize 24 hours.

Gianduja coat: 500gr chocolate 56% 50gr hazelnut paste 50gr almond paste Roasted hazelnuts

Melt all the ingredients and temper them. Bathe each sablé with the gianduja and decorate with hazelnuts before it crystallizes.