Giant gianduja
Recipe
Hazelnut dacquoise
| ingredients | preparation |
|---|---|
|
Combine and whip until stiff |
|
Sieve and fold into the whipped egg whites |
Pour onto a baking tray and bake for 15-18 min. at 175°C (347°F). |
|
Hazelnut nougatine
| ingredients | preparation |
|---|---|
|
Combine and cook at 110°C (230°F) |
|
Add. |
Pour onto a Silpat® and bake for 10 min. at 170°C (347°F) |
|
Praliné cream
| ingredients | preparation |
|---|---|
|
Make a pastry cream. |
|
Add. Mix until homogeneous and leave to cool to 35°C (95°F). |
|
Fold in |
Pour in a mould and freeze |
|
Dark chocolate mousse
| ingredients | preparation |
|---|---|
|
Make a pâte à bombe. |
|
Melt and add. |
|
Fold in. |
Milk chocolate glazing
| ingredients | preparation |
|---|---|
|
Combine and bring to the boil |
|
Pour the hot milk over the chocolate and bakers coating, and emulsify. |
|
Fold in well. |
Leave to rest in the refrigerator for 24 hours and apply at 28°C (82.4°F) |
|
Finishing and presentation
- Fill a gianduja mould (Silikomart TOR250 x 80) with praliné cream until 1/3 full. Sprinkle with roasted hazelnuts, cover with a dacquoise and freeze. - Unmould the insert. - Fill up the mould with dark chocolate mousse and add the insert. - Pipe some chocolate mousse on top, add the nougatine and close with a hazelnut dacquoise. - Freeze and then unmould. - Apply the milk chocolate glazing at 28°C (82.4°F). |