Gianduja Feuilletine

Name: Gianduja Feuilletine
Yield: Yield: 1.26 kg/2 lb 12.32 oz
Cuisine: United States
Ingredients: Sugar 200 g 7.05 oz 15.87%; Gianduja, chopped 1 kg 2 lb 3.2 oz 79.37%; Water 50 g 1.76 oz 3.97%; Canola oil 10 g .35 oz .79%

Preparation info

Yield:
1.26 kg

Difficulty
Easy

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Gianduja, chopped 1 kg 2 lb 3.2 oz 79.37

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Put the gianduja in the bowl of an electric mixer fitted with the paddle attachment.
Combine the sugar and water in a small pot and cook over high heat to obtain a medium-dark caramel. The quantity is too small to use a thermometer; there is no thermometer that has a probe that could be submerged into such a small amount of sugar, so go by the color.