GIANDUjA ON THE ROAD
GIANDUIA FLAVOURED MODERN CAKE
Difficulty level
GIANDUIA FLAVOURED MODERN CAKE
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
| NOCCIOLATA ICE PREMIUM | To Taste |
Ingredients
| MIRROR CIOCCOLATO GIANDUIA - heated to 45°C | To Taste |
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.
Chef Executive, Pastry Chef and Chocolatier
