FERRERO ROCHER DELIGHT

Serves 8-10 Prep and cook time 2 hours 30 minutes

ALMOND SABLE BASE

200g butter

200g sugar

200g almond meal 110g plain flour 70g cocoa butter

CRÈME PÂTISSÈRIE

4 egg yolks

110g sugar

40g cornflour

500g milk

50g butter 4g gelatine bloomed

DULCE CREMEUX

175g white chocolate 425g Crème Pâtissèrie 250g cream PLIABLE CHOCOLATE GANACHE 1 sheet gelatine titanium 200g cream

40g glucose

3.5g agar

175g chocolate

TRUFFLE CHANTILLY

300g cream

15g truffle oil

75g sugar

1 tsp vanilla bean extract

GANACHE

200g cream

40g glucose

200g dark chocolate 50g butter

GARNISHES

Ferrero Rocher Micro mint Hazelnuts Edible gold leaf

Step 1: Almond Sable Base

1. Preheat oven to 170°C (150°C fan-forced). 2. Place butter and sugar in a stand mixer with a paddle attachment and paddle together until softened.

3. Add in almond meal and flour, and continue

paddling until a soft dough forms.

4. Roll out the sable dough on a baking paper-lined oven tray until 2mm thick and bake for 15-17 minutes or until golden brown. 5. Once cooked, cool and process sable base into a crumble. Make sure not to over-work the mixture as it may turn soggy.

6. Melt cocoa butter in a microwave; mix with the sable crumble. Place the sable crumble mixture in a square ring (20cm x 20cm) on a baking paper-lined oven tray.

7. Cover with freezer film and press down gently to create an even base for the

Ferrero Rocher Delight. Place in the fridge or freezer until needed.

Step 2: Crème Pâtissèrie

1. Whisk the egg yolk and sugar until fluffy, then slowly whisk in the cornflour to make a paste.

2. Meanwhile, bring the milk to a simmer in a saucepan and, once hot, slowly whisk the milk into the egg mixture.

3. Return the mixture to the saucepan and cook over medium-low heat, whisking constantly.

4. Once the mixture thickens up into a custard-like texture, add in the butter and mix until glossy.

5. Weigh out 425g of Créme Pâtissèrie

and stir in gelatine. Set aside.

Step 3: Dulce Cremeux

1. Melt the white chocolate in a microwave for 2 minutes and then in 30-second bursts, while stirring in between, allowing the chocolate to caramelise.

2. Hand blend the Crème Pâtissèrie with the melted chocolate until well combined, then fold in the cream. 3. Pour a 1cm layer of the mixture onto the Almond Sable Base and allow to set in the freezer.

Step 4: Pliable Chocolate Ganache

1. Bloom gelatine titanium in cold water

until softened.

2. Whisk cream, glucose and agar in a saucepan over medium heat until boiling. Boil for 10 seconds.

3. Pour mixture over chocolate and gelatine titanium, then blitz in an immersion blender until well combined and glossy.

4. Pour mixture over the frozen Dulce Cremeux

layer and leave in the fridge to set.

Step 5: Truffle Chantilly

1. Whisk cream, oil, sugar and vanilla bean extract on high until fluffy, then transfer to a piping bag. Cut off the tip by 0.5cm.

Step 6: Ganache

1. Heat the cream and glucose in a saucepan until simmering and pour over the chocolate in a bowl.

2. Blend the mixture with a hand blender until smooth, then add in the butter and continue to blend. Set aside at room temperature until cool.

Step 7: Final assembly

1. Lightly blowtorch the sides of the square

ring to release the Almond Sable Base.

2. Cut off the sides of the base to create a clean edge and, using a ruler, cut the slab into three x 12cm rectangles. 3. Pipe three small dollops of Ganache on top of the slab and place a Ferrero Rocher on top of each dollop.

4. Pipe small dots of Truffle Chantilly; garnish with mint and hazelnuts. Place gold leaf on top of the middle Ferrero Rocher.