Hazelnut Feuilletine Crunch (No Cocoa Butter)

🥘 Ingredients

• praline 180 g
• milk chocolate 120 g
• butter 15 g
• salt 1 ½ g
• waffle cones 80 g
• waffle cones
• corn flakes

Preparation

1. 1

   If using praline that is oily, stir vigorously before measuring to incorporate nut oils.

Melting & Mixing

1. 1

   Gently melt milk chocolate in a microwave (30-second bursts) or over a double boiler until it reaches 45°C.
2. 2

   Whisk the hazelnut praline paste and softened butter into the melted chocolate until perfectly smooth and emulsified.

Adding Texture

1. 1

   Gently fold in salt and waffle cones using a spatula . Mix carefully to avoid crushing the flakes.

Assembly

1. 1

   Spread the mixture immediately onto a baked and cooled hazelnut joconde sponge inside a 20 cm square cake frame .
2. 2

   Use an offset spatula to press the mixture firmly into the corners and level the surface.
3. 3

   Place the base in the fridge for 30 minutes to allow the chocolate to set firmly before adding the mousse layer.

Substitutions

1. 1

   If feuilletine is unavailable, replace with 80 g of crushed waffle cones or corn flakes .