CAKE Cacao - Gianduja Couverture Gianduja Chocolate

CAKE
Cacao - Gianduja Couverture
Gianduja Chocolate
G IA N D U J A S Q U E E N
Riccardo Magni, Professional pastry chef and chocolatier. Consultant for
Icam Linea Professionale.
A recipe for ICAM Linea Professionale
PUBLISHED IN PASTICCERIA INTERNAZIONALE,
JANUARY 2012
COMPOSITION
10-12 cocoa biscuits
Soft amaretto biscuits with
hazelnuts
Regina cream
Light gianduja cream
COMPONENT
INGREDIENTS
METHOD
Chocolate biscuit 10/12
225 gr
195 gr
225 gr
60 gr
85 gr
45 gr
egg yolks
sugar
egg whites
sugar
type 0 flour
cocoa 10/12
code 4839 - 4847
60 gr melted butter
Whip first egg whites and sugar, and
then, separately, egg yolks and sugar.
Add the melted butter to the egg
whites, and mix in the sifted powders
and the yolks. Spread to a height of 1
centimeter and bake at 220°C.
Regina cream
240 gr milk
gr 350 Regina Couverture
Chocolate
code 8311 - 7897
120 gr butter
Bring the milk to a boil and pour it into
the couverture, mix it and add the
softened butter. Pour to a height of
1.5 centimeters to create an insert on
the chocolate cookie disk with a
diameter inferior to that of the sweet.
gr 250 egg whites
gr 100 caster sugar
gr 150 almond flour
gr 150 icing sugar
gr 25 biscuit flour
50 gr Nocciole
Beat the egg whites with the caster
sugar, add the sieved flours and icing
sugar and spread out into a 6 mm
round layer with a diameter smaller
than that of the dessert. Sprinkle with
hazelnut meal and icing sugar.
Bake at 170°c for 20 minutes.
gr
gr
gr
gr
Bring the cream to the boil and pour it
over the gianduja chocolate; emulsify
and add the jelly soaked in water.
Fold in the whipped cream at 28°C.
Strain
Soft amaretto biscuits
with hazelnuts
Light gianduja cream
350
10
50
475
cream
jelly
water
Gianduja Chocolate
cod. 8375 - 7899
gr 710 whipped cream
Via Pescatori, 53 - 23900 Lecco - Italy - Tel. +39 0341 29.01 - Fax +39 0341 36.01.76 - www.icamprofessionale.it
CAKE
Cacao - Gianduja Couverture
Gianduja Chocolate
G IA N D U J A S Q U E E N
Riccardo Magni, Professional pastry chef and chocolatier. Consultant for
Icam Linea Professionale.
A recipe for ICAM Linea Professionale
PUBLISHED IN PASTICCERIA INTERNAZIONALE,
JANUARY 2012
PREPARATION
Assemble the dessert into 4 cm high steel rings on an acetate baking sheet, as follows:
layer of light cream; insert with the Regina cream and cocoa biscuit; light cream; soft biscuits with
hazelnuts. Press down and quick freeze.
PRESENTATION
Demould and ice with milk chocolate glaze.
Finish off with the decoration made from gianduja couverture chocolate, a caramelised hazelnut and the
manufacturer s trademark.
Via Pescatori, 53 - 23900 Lecco - Italy - Tel. +39 0341 29.01 - Fax +39 0341 36.01.76 - www.icamprofessionale.it