Ingredients
Pralinosa Ganache
350 g / 7 oz Dairy cream
1000 g / 20 oz Pralinosa

Preparation
Pralinosa Ganache
Scald cream. Blend in Pralinosa. Cool to 28°C/82°F.

Setting
Fill the Tartelettes with the Pralinosa ganache. Cover with Dark Gianduja with Hazelnuts. Ripple.

Decoration
Decorate with Marzipan tinted green and whole roasted hazelnuts.

Specialty Ingredients
#31364 FELCHLIN-Swiss TARTELETTE, SWEET 3 1/2
#31341 FELCHLIN-Swiss PRALINOSA
#31346 FELCHLIN-Swiss MARZIPAN LUEBECK FOR CENTERS
#31340 FELCHLIN-Swiss DARK GIANDUJA WITH HAZELNUTS