GIANDUJA & WHITE CHOCOLATE ENTREMETS
MODERN CAKE
Difficulty level
MODERN CAKE
Ingredients
| IRCA GENOISE | g 1000 |
| eggs - at room temperature | g 1200 |
| honey | g 100 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment for 10-12 minutes at medium-high speed.
Grease and flour the baking trays, then cast the batter in and bake at 200-210°C for 6-8 minutes in a deck oven.
Ingredients
| liquid cream 35% fat | g 1000 |
| LILLY NEUTRO | g 200 |
| water - or milk | g 200 |
| NOCCIOLATA | g 150 |
Preparation
Whip cream, water (or milk) and LILLY NEUTRO in a planetary mixer with the whisk attachment.
Gently combine NOCCIOLATA to the whipped mixture.
Ingredients
| liquid cream 35% fat | g 1000 |
| water - or milk | g 200 |
| LILLY NEUTRO | g 200 |
| CHOCOCREAM BIANCO | g 120-150 |
Preparation
Whip cream, water (or milk) and LILLY NEUTRO in a planetary mixer with the whisk attachment.
Gently combine CHOCOCREAM BIANCO to the whipped mixture.
Ingredients
| MIRROR CIOCCOLATO BIANCO - heated to 45-50°C | To Taste |
Ingredients
| CODETTE CIOCCOLATO PURO BIANCO | To Taste |
| RENO CONCERTO BIANCO 31,50% | To Taste |
Place a layer of rollè at the bottom of a steel mould.
Pour the gianduja bavaroise into the mould.
Cover with a layer of rollè and finish with the white chocolate chantilly.
Reserve in the freezer until fully hardened.
Then, unmould the cake and glaze with MIRROR CIOCCOLATO BIANCO.
Decorate the lower edge of the cake with CODETTA DI CIOCCOLATO BIANCO and top with chocolate shavings made from RENO CONCERTO BIANCO PANI 31/33 and other chocolate decorations.
