Finger Praline Gianduja


Ganache Hazelnut
Milk 250
Chantypak 250
Belcolade Lait Selection 150
Gelatine Sheets 10
Butter 100
Hazelnuts (baked/broken) 120
Ganache Hazelnut total 880
Tegral Satin Moist Chocolate Cake 500
Eggs 200
Oil 200
Water 100
Cake total 1000
Mousse Gainduja
Chantypak 100
Milk 100
Patisfrance Praline Hazelnut 160
Belcolade Lait Selection 70
Gelatin Sheets 7.5
Chantypak 250 Whipped
Fresh Cream (Whipped) 250
Mousse Gainduja total 937.5
Chocolate Glassage
Milk 155
Glucose 250
Gelatin Sheets 15
Belcolade Lait Selection 500
Miroir Neutre 500
Chocolate Glassage total 1420

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

Complexity level: