Gianduja

Name: Gianduja
Ingredients: 286 g hazelnut flour / ground hazelnut; 286 g hazelnut flour / ground hazelnut; 287 g granulated sugar (US); 422 g eggs; 112 g butter (melted); 90 g egg whites; 5 g silver gelatin; 8 g invert sugar; 8 g glucose; 140 g Valrhona Gianduja noisette lait 36% chocolate; Valrhona Dulcey blond, 32%; Yellow cocoa butter; 200 g Valrhona Bahibe milk chocolate, 46%, tempered; 125 g water (for the syrup); 125 g water (for the syrup); 225 g granulate sugar (US); 225 g glucose syrup; 225 g Valrhona Gianduja noisette lait, 36%; 160 g condensed milk; 90 g Valrhona absolu neutral glaze; 5 g silver gelatin sheets; 45 g whole milk / full fat milk; 45 g whole milk / full fat milk; 180 g Valrhona hazelnut praliné, 66%; 250 g heavy cream / double cream (whipped to medium peak); 250 g heavy cream / double cream (whipped to medium peak)

Preparation info

Yields
18
( 5 cm wide x 5 cm high or 2.5 in wide x 2.5 in high mold

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Hazelnut Cake

286 g hazelnut flour / ground hazelnut
287 g granulated sugar (US)

Dessert
Confectionery

Method

Hazelnut Cake

Preheat the oven to 180°C / 356°F.
In a stand mixer fitted with a whisk attachment, combine hazelnut flour, 221g sugar and eggs.
Once combined, add the butter.
In a separate bowl,