GIANDUJA ENTREMETS WITH CRUNCHY FILLING
|eggs - at room temperature||g 1.200|
|CACAO IN POLVERE||g 80-100|
|ZUCCHERO INVERTITO||g 50|
Combine CACAO IN POLVERE to water, then add all the remaining ingredients. Whip in a planetary mixer with a whisk attachment at medium speed for 8-10 minutes.
Spread the whipped mixture evenly into half-centimeter layers onto parchment paper sheets, then bake for a short time at 220-230°C (closed valve).
Once cooked, let the rollè cool down for a few minutes, then cover it with cling film to avoid drying.
|PRALIN DELICRISP CLASSIC||qb|
Spread PRALIN DELICRISP CLASSIC into a 2-mm layer between two sheets of parchment paper, then freeze it in order to provide it with the right consistency to be cut.
Pour a thin layer of mousse at the bottom of a silicone mould, place the crunchy insert, cover with other mousse and close with the disc of rollé.
Put in the blast chiller until fully hardened.
Remove the cake from the mould, frost with MIRROR GIANDUIA and top off with chocolate shavings made from RENO CONCERTO GIANDUIA PANI.