acqua |
TOP MERINGUE |
DELINOISETTE |
farina |
JOYPASTE NOCCIOLA PIEMONTE |
latte intero |
RIFLEX POWDER NEUTRAL |
zucchero semolato |
GLUCOSIO |
SINFONIA NOCCIOLATO BIANCO |
tuorlo d'uovo |
LILLY NEUTRO |
panna 35% m.g. |
RENO CONCERTO GIANDUIA LATTE 27% |
SINFONIA GIANDUIA FONDENTE |
HAZELNUT DACQUOISE
Ingredients
water
200g
300g
280g
flour
100g
water
175g
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.
GELIFIED
Ingredients
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.
WHITE HAZELNUT CHOCOLATE CREAM
Ingredients
SINFONIA NOCCIOLATO BIANCO
330g
egg yolk
75g
45g
full-fat milk (3,5% fat)
188g
liquid cream 35% fat
188g
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.
MILK GIANDUIA WHIPPED GANACHE
Ingredients
RENO CONCERTO GIANDUIA LATTE 27%
170g
liquid cream 35% fat
120g
liquid cream 35% fat
300g
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.
DARK GIANDUIA NAMELAKA
Ingredients
full-fat milk (3,5% fat)
250g
10g
SINFONIA GIANDUIA FONDENTE
320g
liquid cream 35% fat
200g
35g
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.
Final composition
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.
