Hazelnut and Gianduja Chocolate Petit Gateaux
| INGREDIENTS | ||
| HAZELNUT DACQUOISE | ||
| Whole Egg | Gm | 422 |
| Castor Sugar | Gm | 287 |
| Egg White | Gm | 90 |
| Ground Hazelnut | Gm | 286 |
| Butter Melted | Gm | 112 |
| Gianduja creameaux | ||
| Gelatin Leaf | Gm | 5 |
| Amul Cream | Gm | 310 |
| Gianduja Chocolate | Gm | 450 |
| Hazelnut praline Paste | Gm | 100 |
| Dark Chocolate and Gianduja Mousse | ||
| Milk | Gm | 500 |
| Egg Yolk | Nos | 15 |
| Castor Sugar | Gm | 75 |
| Single Origin Madagascar Chocolate | Gm | 1000 |
| Hazelnut praline Paste | Gm | 300 |
| Gelatin | Gm | 10 |
| Ellen Vire Cream | Gm | 900 |
Serving Portions: 20 portions 200 gm each
Preparation Time: 3 hours
METHOD:
- For Hazelnut Dacquoise Whisk egg white and sugar to get soft peak meringue then fold in Hazelnut Powder and add melted butter.
- Sheet it on parchment paper lined in a tray and bake at 200 degrees Celsius for 10 to 14 minutes.
Gianduja Cremeaux
- For Gianduja Cremeaux heat milk in a sauce pan and then add all the ingredients once the mixture reaches 35c then add gelatin, now set the cremeaux in Freezer.
- For dark chocolate and Gianduja mousse make anglaise with egg yolk and milk then pour it over chocolate and make a ganache. Then fold in Whipped Cream in it and gelatin.
- Assembling”: – Take a silicon mold pour dark chocolate and Gianduja mousse in it then put Gianguja cremeaux as insert, now fill it with mousse and put a sponge at last
- Freeze it, then demold and garnish it accordingly.
