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hazelnut namelaka cream from @doc_macaron

A decadent hazelnut namelaka cream that is lighter than a mousse and perfect for pastries and cakes. developed by valrhona, this japanese-inspired dessert is a must-try!

gelatin
6.5
grams
dark chocolate
180
grams
dark chocolate hazelnut gianduja
70
grams
milk
200
grams
hazelnut praline paste
150
grams
cold heavy cream
300
grams
Instructions
1. bloom the gelatin in cold water 2. Bring the milk to a boil, pour over the chocolates 3. Emulsify by mixing and add the gelatin 4. Add the cold heavy milk and combine well. use an immersion blender 5. Cover with plastic wrap, place in the fridge overnight.
copy
https://kiti.ai/r/ukfS
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