White Chocolate Nougat, Cranberries and Krispies
Ingredients For outside coverage 200 gr of white chocolate For the crispy hazelnut and choco krispies 36 gr of hazelnut praline, 20 gr of chocolate milk, 9 gr of choco krispies. For the hazelnut praline 25 gr of hazelnut paste, 25 g of icing sugar, 4 gr of milk powder. For white chocolate ganache 50 grams of cream, 10 grams of inverted sugar, 12 grams of butter, 112 grams of white chocolate. Others A handful of dehydrated cranberries. Elaboration We started by putting the blueberries to macerate the night before or in the cream that we will use for the ganache if we want to do it without alcohol. Next we prepare the cover that wraps the nougat, for it we chop the 200 gr of white chocolate, we melt it to 40ºC and we temper it, we spill three quarters of the total on a cold marble until it reaches the 24ºC of descent temperature, stirring with the spatula to accelerate the process, join with the rest of coverage to reach the temperature of 28ºC tempe