Gianduja Cream Filling

Name: Gianduja Cream Filling
Yield: Approximately 6 cups (1 L 440 ml)
Ingredients: 1 ounce (30 g) unsweetened chocolate; 3 ounces (85 g) sweet dark chocolate; 3 ounces (85 g) toasted macadamia nuts, coarsely chopped; 2 cups (480 ml) heavy cream; 8 ounces (225 g) gianduja chocolate

Preparation info

Approximately
6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

3 ounces (85 g) sweet dark chocolate
1 ounce (30

Dessert
Vegetarian
Gluten-free

Method

Cut all 3 types of chocolate into small pieces, place in a bowl over a bain-marie, and stir constantly until melted. Be careful not to overheat.
Whip the heavy cream until it is thick enough to drop in a stream from the whisk but will hold a peak. It should be as thick as eggs whipped to the ribbon stage.
Place approximately half of the cream in a sep