- Make the beurre noisette by melting it over medium heat. You will need to make sure you keep stirring it with a whisk. It should turn a lovely hazelnut colour. Remove the pan from the heat when it stops ‘singing’ and pour the mixture into a bowl to stop it cooking any further.
- Mix all of the dried ingredients together in a dish: Zùsto – almond powder – baking powder and flour.
- Add the raw egg whites and whisk together the mixture.
- Once the mixture is smooth and properly mixed, pour in the hot – but not boiling! – butter and mix everything together well.
- Pour 2/3 of the mixture into the silicone moulds.
- Bake at 180° for 19 minutes. Check to see whether it’s done by inserting the tip of a knife.
- Roast the dried fruits in the oven at 150° for 15 minutes
- Now make a caramel with the Zùsto. Pour it onto baking paper and leave to cool.
- Roughly break up the slab of caramel and put it in the food processor along with the cooled dried fruits.
- Mix everything together but be careful not to heat it up otherwise you will alter the taste of the praline.
Milk chocolate ganache
- Place the gelatin sheet in cold water for 10 minutes.
- Heat approximately half of the cream, remove it from the heat, add the gelatin sheet and mix it all together.
- Melt the chocolate in a bain-marie
- Pour the hot cream into the melted chocolate in 3 batches.
- Add the 2nd half of the cream (the cold cream) and mix it together. Filter the mixture and place it in the refrigerator.
- After 12 hours in the fridge, beat the ganache, starting on a low speed
Fill the financiers with the praline and then pipe the ganache on top using a smooth, notched nozzle.