Gianduja Cremeaux

Name: Gianduja Cremeaux
Ingredients: 5 g silver gelatin sheet; 225 g whole milk / full fat milk; 225 g whole milk / full fat milk; 75 g egg yolks; 330 g Valrhona dark hazelnut Gianduja, 33%, melted; 5 thin-skinned sweet oranges cut into wedges; 300 g orange juice; 300 g bitter orange purée; 3 g agar agar; 90 g corn flakes; 70 g feuilletine flakes; 55 g sliced almonds, toasted; 265 g dark chocolate; 291 g water; 166 g granulated sugar (US); 416 g passion purée; 125 g mango purée; 25 g invert sugar; 25 g glucose syrup; 220 g Valrhona Dulcey blond, 32%, melted; 375 g heavy cream / double cream (chilled); 375 g heavy cream / double cream (chilled); Orange segments, edible flowers, and herbs; Orange segments, edible flowers, and herbs; Orange segments, edible flowers, and herbs

Preparation info

Yields
12

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Gianduja Cremeaux

5 g silver gelatin sheet
225 g heavy cream / double cream

Dessert

Method

Gianduja Cremeaux

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a medium size pot, bring cream and milk to a boil.
In a bowl, mix egg yolks with sugar. Add mix to hot cream, mix well and cook to 82°C / 180°F.
Strain mixture, add gelatin and use a rubber spatula to e