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

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Chocolate Based Recipe by Executive Pastry Chef Avishek Singha, Bengaluru Marriott Hotel Whitefield
INGREDIENTS
HAZELNUT DACQUOISE  
Whole EggGm422
Castor SugarGm287
Egg WhiteGm90
Ground HazelnutGm286
Butter MeltedGm112
Gianduja creameaux
Gelatin LeafGm5
Amul CreamGm310
Gianduja Chocolate Gm450
Hazelnut praline PasteGm100
Dark Chocolate and Gianduja Mousse
MilkGm500
Egg YolkNos15
Castor SugarGm75
Single Origin Madagascar Chocolate
Gm

1000
Hazelnut praline PasteGm300
GelatinGm10
Ellen Vire CreamGm900

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.