Ganache House Frame:
4 to 6 ounces semi-sweet chocolate, chopped
8 ounces heavy cream
1/4 cup pastry cream
1/4 cup Wisconsin Mascarpone cheese
1/8 cup praline paste
1 ounce whipped cream
1 ounce dried cranberries, soaked in 2 tablespoons bourbon, finely chopped
1 1/3 ounces toasted pecans, finely chopped
2 tablespoons sugar
2 tablespoons flour
1 1/3 ounces butter
2 tablespoons dark corn syrup
Ganache House Frame: Melt chocolate in a double boiler. Whip cream to soft peaks. Fold chocolate quickly into cream; pipe with a small round tip into a regular 2x4 inches frame, two levels high. Refrigerate until firm.
Filling: Mix all ingredients, except whipped cream, until smooth. Fold in cream; cool.
Roof: Melt butter, sugar and syrup in a double boiler; add nuts and cranberries. Fold in flour; spread on parchment paper into 4x4 inch squares. Bake at 350° F until lightly browned; form over a triangular mold to form a roof shape.
To assemble house, place ganache frame on a plate. Fill with praline cream; top with prepared roof.