Finger Praline Gianduja


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.

  • 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.

  • 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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