Gianduja Snack

Composition

This application is made up using 3 recipes

  1. Chocolate Gianduja Cake
  2. Costa Rica Ganache
  3. Milk Chocolate Nut Glaze

1. Chocolade Gianduja Cake

Eggs - 225 gr
Sugar - 125 gr
Invert sugar - 75 gr
PatisFrance Amandes Blanchies Poudre - 75 gr
Flour - 120 gr
Baking Powder - 7 gr
Belcolade Origins Costa Rica 38 - 100 gr
Festipak - 120 gr
Aristo Primeur Cake - 115 gr
Belcolade Gianduja - Q.S.

Method

Mix everything by following order. Pour the cakes in silicon moulds Ø 8cm. Bake first at 200°C during 5 min and then at 165°C for 12 min.

2. Costa Rica Ganache

Milk - 140 gr
Festipak - 154 gr
Glucose - 142 gr
Belcolade Origins Costa Rica 38 - 560 gr

Method

Boil the first 3 ingredients together, pour on the Belcolade Origins Costa Rica 38 and mix to make the ganache homogeneous and fluid. Cover with a cling film and keep at room temperature to let it set and to be used in later in recipe.

3. Milk Chocolate Nut Glaze

PatisFrance Pistache Hachées - 20 gr
PatisFrance Amandes Blanchies Hachées - 20 gr
PatisFrance Noisettes Brutes Hachées - 20 gr
Belcolade Lait Selection O3X5/J - 330 gr
Belcolade PPP Cocoa Butter - 40 gr
Clarified Butter - 130 gr

Method

Roast the nuts. Melt the Belcolade Lait Selection, the Belcolade PPP Cocoa Butter and the clarified butter at 40°C. Mix the chocolate with the roasted nuts. Use this glaze at 30°C..

Final Assembly

Pipe a small amount of the Costa Rica Ganache on top of the Chocolate Gianduja Cake and place in the fridge.
Glaze with the Milk Chocolate Nut Glaze.