Giant gianduja | Satro Quality Drinks
Discover the art of creating giant gianduja with Alexandre Bourdeaux from the Chocolate Academy Benelux, combining hazelnut dacquoise, nougatine, praliné cream, dark chocolate mousse, and milk...
Ingredients
- 250 g egg white
- 80 g sugar
- 200 g almonds/sugar (50/50)
- 200 g hazelnut/sugar (50/50)
- 170 g butter
- 120 g sugar
- 120 g glucose
- 14 g NH pectin
- 55 g almond flakes
- 55 g NAN-CR-HA3714
- 185 g milk
- 70 g egg yolks
- 70 g sugar
- 25 g corn starch
- 38 g NCB-HD706
- 105 g PNP
- 105 g PRA-CLAS
- 460 g whipped cream
- 220 g egg yolks
- 50 g whole egg(s)
- 220 g sugar
- 450 g 70-30-38NV
- 880 g whipped cream
- 250 g milk
- 100 g glucose
- 300 g 823NV
- 300 g B13-HO39
- 8 g gelatin
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