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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.