THREE GIANDUIA CAKE
Difficulty level
Ingredients
| water - 1-warm | g 200 |
| TOP MERINGUE | g 300 |
| DELINOISETTE | g 280 |
| flour | g 100 |
| JOYPASTE NOCCIOLA PIEMONTE | g 250 |
| water - 2-warm | g 175 |
Preparation
Whip Top Meringue with warm water(1), mix Delinoisette with the shortbread flour, hydrate Joypaste nocciola Italia with hot water (2) and mix.
When Top meringue is well whipped, add the powders alternating with the hydrated Joypaste, mixing with a marisa.
Place on a 60cm x 40cm pan with parchment paper, and bake at 180 C° for 10 minutes, the last 3 of which with the valve open.
Cup discs with a diameter of 14 cm, and place a thin veil of Pralin Delicrisp Classic on one side only, blast chill until use.
Ingredients
| full-fat milk (3,5% fat) - fruit juice-puree | g 500 |
| RIFLEX POWDER NEUTRAL | g 40 |
| caster sugar | g 100 |
| GLUCOSIO - honey | g 100 |
Preparation
Bring the milk and sugars to the boil, add the powder and bring back to the boil.
Pour the entire dose onto a hot 60cmx40cm baking tray, with a silicone mat and place in the refrigerator to cool.
Ingredients
| SINFONIA NOCCIOLATO BIANCO | g 330 |
| egg yolk | g 75 |
| LILLY NEUTRO | g 45 |
| full-fat milk (3,5% fat) | g 188 |
| liquid cream 35% fat | g 188 |
Preparation
Bring the cream and milk to the boil, add the yolk and neutral lilly mixed together, bring to 85 degrees and mix with the Nocciolato Bianco.
Pour 230g directly into each silicone mold with a diameter of 16cm, and place in the refrigerator.
Ingredients
| RENO CONCERTO GIANDUIA LATTE 27% | g 170 |
| liquid cream 35% fat - 1-warm | g 120 |
| liquid cream 35% fat - 2-cold | g 300 |
Preparation
Bring the cream to a light boil (1), pour over the chocolate in stages and mix.
Add the cream (2) continuing to mix. Crystallize in the refrigerator overnight.
Ingredients
| full-fat milk (3,5% fat) | g 250 |
| GLUCOSIO | g 10 |
| SINFONIA GIANDUIA FONDENTE | g 320 |
| liquid cream 35% fat | g 200 |
| LILLY NEUTRO | g 35 |
Preparation
Heat milk and glucose, add neutral lilly while mixing.
Then add the chocolate in several steps, and finally the cream.
Crystallize in the refrigerator overnight.
Compose the cake with the second layer directly in the silicone mould, dress 230g of semi-whipped milk gianduja ganache, and then the last 230g of semi-whipped dark gianduja namelaka.
Finally, close with the layer of frozen dacquoise.
Chill, unmould, cup the 22cm diameter gelled product and place it on the surface of the cake.
Pastry Chef
