Francisco Migoya

Gianduja Mousse

Preparation info
  • Yield:

    4.56 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Eggs 800 g 1 lb 12.16 oz 17.54%<

Method

  1. Make sure you have the inclusions and the base frozen and ready to go.
  2. Follow the method for the caramelized white chocolate mousse. Assemble the cake immediately.