Pear Bread & Milk Claire Praline

Bring all the ingredients, except the couverture, to the boil. When it has cooled to 80°C, pour it over the couverture. Blend with a hand-held blender. Leave to cool to 29°C.

Thinly coat the mould with tempered Dark Fahey Couverture. Fill with ganache. Leave to set overnight, seal and decorate as desired. Leave to set, then remove from the mould.