Gianduja cake
- Level:
-
Easy
A new take on a classical Italian cake with Purity Chocolates.
Hazelnut Crunch
Used products: Hazelnut Crunch
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113 gbutter
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113 gsugar
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38 gmilk
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38 gglucose syrup
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18 gskimmed milk powder
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240 gHazelnut bresilienne
Preparation: Hazelnut Crunch
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
Used products: Hazelnut Biscuit made according to the Choux Pastry method
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33 gWhole milk
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65 gbutter
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90 gflour
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200 gPRN-PIE502BY
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332 geggs
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195 gegg whites
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120 gsugar
Preparation: Hazelnut Biscuit made according to the Choux Pastry method
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
Used products: Hazelnut Bavarois
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185 gWhole milk
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106 gegg yolks
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164 gPRN-PIE502BY
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11 ggelatine 180 bloom
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475 gsemi-whipped cream
Preparation: Hazelnut Bavarois
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
Used products: Gianduja ocoa mousse
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457 gWhole milk
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91 gegg yolks
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229 gPRN-PIE502BY
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1006 gsemi-whipped cream
Preparation: Gianduja ocoa mousse
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
Used products: praline glacage
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250 gwater
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625 gPRN-PIE502BY
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375 gglucose syrup DE 60
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20 ggelatine 180 bloom
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100 gwater
Preparation: praline glacage
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.
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