GIANDUJA & COFFEE SHOT GLASS DESSERT
MIGNON PASTRY
Difficulty level
MIGNON PASTRY
Ingredients
| RENO CONCERTO GIANDUIA LATTE 27% | g 200-300 |
| PRALIN DELICRISP CLASSIC | g 800 |
Preparation
Melt RENO GIANDUIA LATTE at 35-40°C in the microwave.
Carefully stir PRALIN DELICRISP CLASSIC in.
Ingredients
| SINFONIA GIANDUIA FONDENTE | g 200-300 |
| PRALIN DELICRISP NOIR | g 800 |
Preparation
Melt SINFONIA GIANDUIA FONDENTE at 35-40°C in the microwave.
Gently stir PRALIN DELICRISP NOIR in.
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO - softened | g 1000 |
| fine soluble coffee | g 25 |
| g 8 |
Preparation
Whip all the ingredients at medium-high speed in a planetary mixer with the whisk attachment, until the volume of the mixture doubles.
Pipe the gianduja crunchy filling into the shot glass until 3/4 full.
Refrigerate until hardened.
Remove from the fridge, top the shot glass dessert with a dollop of coffee flavoured whipped ganache and decorate.
