Gianduja cake

A new take on a classical Italian cake with Purity Chocolates.

Hazelnut Crunch

Ingredients Preparation
  • 113g
    butter
  • 113g
    sugar
  • 38g
    milk
  • 38g
    glucose syrup
  • 18g
    skimmed milk powder
  • 240g
    Hazelnut bresilienne

INGREDIENTS FOR 8 DISKS OF Ø 14 CM
Mix butter, sugar and milk powder, and heat to 38-40°.
Add the glucose heated to 38-40°C to the milk and mix well.
Spread 30 gr of hazelnut bresilienne in a silicon mould with a diameter of 14 cm.
Pipe 40 gr of mix onto the hazelnut bresilienne. Bake for 18 mins. at 155°C.

Hazelnut Biscuit made according to the Choux Pastry method

Ingredients Preparation
  • 33g
    whole milk
  • 65g
    butter
  • 90g
    flour
  • 332g
    eggs
  • 195g
    egg whites
  • 120g
    sugar

INGREDIENTS FOR A 60x40 CM SHEET
Bring butter and milk to the boil, pour in the flour, mix well and remove from heat.
Pour it into the bowl of the stand mixer and mix with the whip. Add the praline and then the eggs in three steps.
Separately, whip the egg whites with the sugar and fold it into the first mix.
Spread on a baking tray and bake at 190°C for 18-20 min.

Hazelnut Bavarois

Ingredients Preparation
  • 185g
    whole milk
  • 106g
    egg yolks
  • 11g
    gelatine 180 bloom
  • 475g
    semi-whipped cream

INGREDIENTS FOR 8 DISKS OF Ø 14 CM
Bring milk, egg yolks and hazelnut praliné to 83°C.
When the mix reaches 70° add the gelatine at 38°C and add the whipped cream to lighten the mix.
Pipe 130 g of bavarois onto the  previously cooked and cooled hazelnut crunch.  

Gianduja ocoa mousse

Ingredients Preparation
  • 457g
    whole milk
  • 91g
    egg yolks
  • 457g
    Ocoa™
  • 1006g
    semi-whipped cream

INGREDIENTS FOR 8 DISCS OF Ø 16 CM
Bring milk, eggs and hazelnut praline to 83°C.
Pour onto the chocolate and emulsify with the help of a cutter or a minipimer.
When the emulsion reaches 39°C add the semi-whipped cream to lighten.

praline glacage

Ingredients Preparation
  • 250g
    water
  • 375g
    glucose syrup DE 60
  • 20g
    gelatine 180 bloom
  • 100g
    water

Bring the water and glucose to 103° and pour over the praline.
Let it cool down to 65-70°.
Add the gelatine and emulsify correctly. Use the glaze at 35° C.    

Get in Touch