Milk Chocolate Hazelnut Heart

Infuse the cream with the vanilla.
Add the glucose to the strained infusion and melt at 33°C.
Incorporate the liquid into the mixture of couverture and butter that has been previously melted.

Crush the caramel with the hazelnuts and vanilla.

Mix the butter with the sifted powdered sugar.
Incorporate the egg whites and the flour. Mix until homogeneous.
On a silicone mat, roll the dough out very thin on top of the stencils.
Bake the crunchy at 150ºC for 5-6 minutes with the oven door slightly open.

Roll out chocolate sheets and mark the stencils with the help of an awl.
Stick 2 decorations together and the other 2 so they remain higher.

Stack between 10 and 12 crunchy layers on top of a base.
Fill with the ganache and finish by covering with the praliné.
Finish by attaching the decoration on top.