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 tempering.

Now we proceed to fill the mold, we turn it over and we give it some taps to remove the excess, we have to have a thin covering that wraps the filling, we clean the surface well with the spatula and let the chocolate crystallize at room temperature.

While we make the ganache, heat the cream together with the inverted sugar until 90ºC, remove from the heat and blanch the chocolate (previously chopped), stir well until obtaining a homogeneous cream and add the butter cut into cubes, continue stirring until the butter Integrate completely and mix well. We reserve in a sleeve and we wait for it to be tempered.

Now fill the mold with the ganache until a little more than half and we scatter a few blueberries (previously drained) and let crystallize 24 hours at room temperature.

When the chocolate ganache is well crystallized, we proceed to make the crunchy, for this we first make the praline by mixing the hazelnut paste with the icing sugar and the powdered milk, grind it in a food processor until it starts to release the oil that contains the dried fruit and begins to form a homogeneous paste.

Now we chop the chocolate with milk and melt it, add the praline and mix well, add the Choco Krispies and mix gently. Now we spread the crunch over the ganache of white chocolate, leaving space to close the mold with the cover. 

We put in the fridge to harden, about 30 minutes. When the crunchy layer lasts, we temper the rest of the white cover and pour over, we pass the spatula to remove the excess and let crystallize 24 hours.

The next day we carefully unmold and we can enjoy our nougat.

Enjoy this nougat for lovers of white chocolate, it is a nougat in which both the outer and inner cover are white chocolate, so that it is not too sweet I have added some blueberries inside to provide a point of acidity, on the bottom I have placed a crunchy texture made with hazelnut praline and Choco Krispies.