Chocolate-pralin log by Laurent Mariotte

Ingredients

For 6 servings

• •3 c. à soupe 3 tablespoons of water
• •10 cl 10 cl maple syrup
• •1 g 1 g agar-agar
• •25 cl 25 cl flower cream
• •150 g 150 g dark chocolate
• •100 g 100 g milk chocolate
• •100 g 100 g hazelnut piemont
• •100 g 100 g sugar

Method

1. 1.Put water, maple syrup and boiled agar.
2. 2.Put the sugar and water in another saucepan to make a syrup.
3. 3.When it concentrates, add the hazelnuts and coat them and cook until caramelized.
4. 4.Dispose of the hazelnuts on a sheet of baking paper by removing them as much as possible.
5. 5.Pick up some hazelnuts for the decor and mix the rest with the robot cutter.
6. 6.Bring the cream to a boil and pour on the two chocolates gathered in a salad bowl. Mix with spatula to create emulsion (a small pinch of salt can be added).
7. 7.Make a food film on your worktop of at least 40cm*30cm and double it. Immerse the cookies in the syrup, press them and place them in rows of 6 on three levels to make a rectangle.
8. 8.Film the set and gently pass the baking roll over these cookies to flatten them a bit.
9. 9.Pour the 4/5 of your cooled ganache over these cookies and spread over the spatula. Cover some home-made pralin. Fold the bottom edge of your log with the food film to form a boudin.
10. 10.Roll together, tighten the ends and store cool for at least two hours.
11. 11.Remove the film, hide the log from the remaining ganache and decorate whole caramelized hazelnuts and a few small meringues if you have any.