Hazelnut Crunch Bar

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Roast the Hazelnut Powder in oven. Make a blond caramel with the glucose and fondant sugar.
Add the roasted Hazelnut Powder and make it more caramelized. At the end incorporate the butter.
Leave to cool down on a silicone sheet.
Mix & cut into small pieces.

Melt the Blanc Selection to 110°F and temper it.
Add the Pralirex Hazelnut and after mixing add the broken Nougat Dure and mini puffed rice.
Pipe the filling in the shell and leave to crystalize. Close the mold with tempered Blanc Selection.

Complexity level:

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