Finger Praline Gianduja - Puratos

Ingredients

Working Method

Ganache Hazelnut

Warm the milk with the cream and make a ganache with the chocolate and the praline.
After we add the gelatin sheets and the butter.
Mix well with a hand mixer and then add the baked broken hazelnuts.

Cake

Mix all until smooth for about 4 minutes.
Spread thinly in a full tray and bake for 12-15 minutes at 180C.

Mousse Gianduja

Warm the cream and the milk and pour it in the chocolate and the praline.
After, add the gelatin sheets and mix well.
When the mix is at 32°C add the lightly whipped creams

Chocolate Glassage

Soak the gelatin in cold water.
Boil the milk with the glucose and pour into the chocolate.
Add the soaked gelatin and when dissolved add the Miroir Neutre.
Mix with a hand blender till homogenous.
Glaze at 33ºC.

Assembly

In a square pastry shape, put a layer of chocolate sponge.
Above that, put the hazelnut ganache and freeze it.
When it is ready put the mousse on top and freeze again.
When frozen unmold and glaze at 35ºC.
Finally, decorate.

About this recipe

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