IRCA | GIANDUjA ON THE ROAD

GIANDUjA ON THE ROAD

GIANDUIA FLAVOURED MODERN CAKE

Difficulty level

Ingredients

IRCA GENOISE GLUTEN FREE g 500 
eggs - at room temperature g 600
honey g 50
GRANELLA DI NOCCIOLA PICCOLA g 150

Preparation

Whip all the ingredients, except for GRANELLA DI NOCCIOLE, in a planetary mixer with a whisk attachment for 10 minutes at high speed.

Evenly spread the mixture into 5-mm layers onto parchment paper sheets, sprinkle with GRANELLA DI NOCCIOLE and bake for 8 minutes at 210°C (closed valve).

Ingredients

TOP FROLLA GLUTEN FREE g 500 
unsalted butter 82% fat g 150
eggs g 100
GRANELLA DI NOCCIOLA PICCOLA g 50

Preparation

Knead all the ingredients in a planetary mixer with the paddle attachment.

Refrigerate the shortcrust pastry for 1 hour at least.

Roll the dough out to 3 mm, then cut out some shortcrust bases that should be slighly larger than the cakes. Bake at 170-180°C for 10-12 minutes.

Ingredients

LILLY NEUTRO g 200 
JOYPASTE RHUMBA g 100
water g 200
liquid cream 35% fat g 1000

Preparation

In a planetary mixer with the whisk attachment, slightly whip and stabilize the cream with LILLY and water.

Combine to the flavouring paste to create a soft mousse.

Ingredients

MIRROR CIOCCOLATO GIANDUIA - heated to 45°C qb
Final composition

Fill the silicone mould for gianduiotti with the mousse, ther gently stir in NOCCIOLATA ICE PREMIUM to create a marbled effect.

Cover with a layer of rollè and put in the blast chiller until fully hardened.

Unmould and glaze with MIRROR.

Place the frozen dessert onto the shortcrust base and decorate as you like most.

Recipe created for you by Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier