Gianduja Feuilletine

Preparation info
  • Yield:

    1.26 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Gianduja, chopped 1 kg 2 lb 3.2 oz 79.37


  1. Put the gianduja in the bowl of an electric mixer fitted with the paddle attachment.
  2. 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.