Chocolate Hazelnut Fondant

Method

1. 1
   Roast the hazelnuts in a preheated oven at 170°C until lightly browned.
2. 2
   Caramelize the sugar to an amber caramel and pour it over the hazelnuts.
3. 3
   Let cool completely, break into pieces, and blend with the vanilla and salt until a smooth paste forms.
4. 4
   Measure out 100g of this praline for the fondant recipe.
5. 5
   Melt the dark chocolate and butter together until smooth.
6. 6
   Add the 100g of hazelnut praline to the melted chocolate mixture and mix to combine.
7. 7
   Add the eggs, sugar, and salt, and mix just until combined.
8. 8
   Incorporate the sifted flour, mixing only until the batter is smooth and uniform.
9. 9
   Transfer the batter to a piping bag and chill for approximately one hour.
10. 10
    Grease 8–9 cm rings with butter and line the inside of each ring with baking paper.
11. 11
    Pipe the batter into the prepared rings.
12. 12
    Bake in a preheated oven at 190°C for 10–12 minutes, until edges are set but the center remains soft.
13. 13
    Let the fondants cool for at least 30 minutes before releasing from the rings and serving.