THREE TEXTURE OF GIANDUJA
EQUISITE GIANDUJA SINGLE-PORTION
Difficulty level
EQUISITE GIANDUJA SINGLE-PORTION
Ingredients
| DELINOISETTE | g 250 |
| VIGOR BAKING | g 2 |
| flour | g 25 |
| cornstarch | g 15 |
| egg whites | g 185 |
| unsalted butter 82% fat - melted | g 40 |
| RENO CONCERTO CIOCCOLATO GIANDUIA LATTE - melted at 45°C | g 50 |
Preparation
Mix the dry ingredients, then stir the egg whites in by hand.
Gently combine with butter and chocolate.
Fill the silicone moulds and bake for 10-15 minutes at 180-190°C (closed valve).
Ingredients
| liquid cream 35% fat - at room temperature for the ganache | g 300 |
| RENO CONCERTO CIOCCOLATO GIANDUIA LATTE - melted at 45°C | g 600 |
| LILLY NEUTRO | g 100 |
| water | g 100 |
| liquid cream 35% fat - to be whipped | g 700 |
Preparation
Combine the cream with the chocolate until you obtain a ganache.
In a separate bowl, slightly whip and stabilize the cream with LILLY.
Add the slighly whipped cream to the ganache in 2-3 times to create a foamy mousse.
Fill the sphere silicone moulds with the mousse and put in the blast chiller until hardened.
Ingredients
| NOCCIOLATA ICE CROCK | To Taste |
Ingredients
| MIRROR CIOCCOLATO GIANDUIA - heated to 50°C | To Taste |
Fill the hollow of the financier with NOCCIOLATA ICE CROCK.
Cover the financier with a white chocolate foil.
Glaze the mousse spheres with MIRROR and place them on the top of the dessert.
Chef Executive, Pastry Chef and Chocolatier
