Gianduja cake

Gianduja cake

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

Hazelnut Crunch

Used products: Hazelnut Crunch

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

  • 33 g
    Whole milk
  • 65 g
    butter
  • 90 g
    flour
  • 200 g
    PRN-PIE502BY
  • 332 g
    eggs
  • 195 g
    egg whites
  • 120 g
    sugar

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

  • 185 g
    Whole milk
  • 106 g
    egg yolks
  • 164 g
    PRN-PIE502BY
  • 11 g
    gelatine 180 bloom
  • 475 g
    semi-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

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

  • 250 g
    water
  • 625 g
    PRN-PIE502BY
  • 375 g
    glucose syrup DE 60
  • 20 g
    gelatine 180 bloom
  • 100 g
    water

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.