Preparation info
  • Makes

    55 pieces

    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Gianduja, melted


  1. Combine the gianduja, chocolate, praline paste, sugar, and coconut oil in a bowl and blend thoroughly. Allow to set.
  2. Table the mixture until it reaches a piping consistency.
  3. Fill a pastry bag fitted with a #5 plain tip with the mixture and pipe into strips 16 in/41 cm long and ¼ in/0.6 cm thick onto parchment paper. Allow to set until firm.