Hazelnut nest: dark ganache with three caramelised hazelnuts

Bring the whole cream to the boil in a pan and, in the meantime, chop the couverture into small pieces. Take the cream off the heat, add the chopped couverture and stir until it has melted completely.

Let the ganache cool to 30 °C, then stir in the soft butter. Cover the surface directly with cling film and leave it to cool for 2 to 3 hours at room temperature.

Temper at least 600 g dark couverture: melt it at 45 to 50 °C, cool it to 27 to 28 °C and reheat it to 31 to 32 °C. You only need about 300 g, but with more couverture in the bowl, tempering is noticeably easier.

Pipe small drops of tempered couverture onto baking paper and let them set. They form the base of the pralines.

Briefly smooth the cooled ganache with a rubber scraper and fill it into a piping bag fitted with a 10 round piping nozzle.

Pipe the ganache as even dots onto the couverture drops. Hold the piping bag vertically and at a constant height above the paper, so that all the dots come out the same size.

Press three caramelised hazelnuts onto each dot. Then leave the pralines to set at room temperature for about 1 hour.

Press the chilled praline with the nuts facing down into the tempered couverture until it is completely covered.

Slide the dipping fork under the praline, lift it out of the couverture and tap the fork lightly on the device so that excess chocolate drips off. Wipe the underside against the edge so the praline does not get a foot.

Set the praline down on baking paper or dipping paper to cool and pull the fork away sideways.

Let the couverture set completely. Your hazelnut nests are ready.