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
   Weigh 100 g of praline for the recipe and store the rest in a sealed jar.
5. 5
   Melt the chocolate and butter until smooth.
6. 6
   Add 100 g hazelnut praline to the melted mixture and mix to combine.
7. 7
   Add the eggs, sugar, and salt, and mix just until combined.
8. 8
   Add the sifted flour and mix only until the batter is smooth and uniform.
9. 9
   Transfer to a piping bag and chill for about 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 each ring and bake in a preheated oven at 190°C for about 10–12 minutes, until the edges are set and the center is still soft.
12. 12
    Let cool for 30 minutes or more, release from the rings, and serve.