Francisco Migoya

Crispy Hazelnut Gianduja

Preparation info
  • Yield:

    660 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Gianduja 500 g 1 lb 1.76 oz 75.76

Method

  1. Line a flat half sheet pan with a nonstick rubber mat. Place a 5 mm-/.2-in-thick frame over the nonstick mat (it should fit inside the sheet pan). Chop the gianduja finely and put i