GIANDUJA & WHITE CHOCOLATE ENTREMETS
|IRCA GENOISE||g 1000|
|eggs - at room temperature||g 1200|
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.
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.