Subscribe

0

Breaking News Hotel LISTICLES

Chocolate Based Recipe by Executive Pastry Chef Avishek Singha, Bengaluru Marriott Hotel Whitefield

author-image
Hospibuz
New Update
Chocolate Based Recipe by Executive Pastry Chef Avishek Singha, Bengaluru Marriott Hotel Whitefield

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:

1. For Hazelnut Dacquoise Whisk egg white and sugar to get soft peak meringue then fold in Hazelnut Powder and add melted butter.

2. Sheet it on parchment paper lined in a tray and bake at 200 degrees Celsius for 10 to 14 minutes.

Gianduja Cremeaux

3. 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.

4. 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.

5. 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

6. Freeze it, then demold and garnish it accordingly.