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

Hazelnut Crunch
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INGREDIENTS FOR 8 DISKS OF Ø 14 CM |
Hazelnut Biscuit made according to the Choux Pastry method
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INGREDIENTS FOR A 60x40 CM SHEET |
Hazelnut Bavarois
ingredients | preparation |
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INGREDIENTS FOR 8 DISKS OF Ø 14 CM |
Gianduja ocoa mousse
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INGREDIENTS FOR 8 DISCS OF Ø 16 CM |
praline glacage
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Bring the water and glucose to 103° and pour over the praline. |