Is there a filling in TCB that would work re teh hzelnut paste or praline-hazelnut-caramel.
For a praline bombe filling, I would start with the peanut butter light whipped ganache in RHC (sponge section- PB+ jelly genoise). I’ve made this LWG using hazelnut paste instead of peanut butter and hopefully can save you at least one test run. It was too rich, too hazelnutty and too dense with a direct substitution, especially if you are not going to “dilute” it by pairing it with a lot of cake.
I would start by figuring out how much unsweetened chocolate and sugar would be needed to sub for the chocolate in LWG. Then I would increase the sugar by about one-third. I’d probably sub a little whole milk for part (maybe a quarter) of the cream, to keep it from getting too rich when it evaporates. Caramelize the sugar, pour in the milk and about half of the cream and dissolve.
Use the hot caramel mixture to make the LWG as directed, including adding vanilla. Then fold in the hazelnut paste (about half the weight of PB called for) and the rest of the cream, and whip when it hits the right temp.
For the outside, it might be fun to go textural and use Rose’s praline crunch, not too finely ground, to coat the outside of the bombe.