How To make Gianduja Truffle Cake with Burnt Hazelnut Ice Cream
How To make Gianduja Truffle Cake with Burnt Hazelnut Ice Cream
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2 lb Gianduja; chopped 1 tb Vegetable oil 1/2 lb Dark chocolate = (bittersweet) 1/4 c Cocoa 1/2 c Crushed praline 1 1/4 c Crushed pirouette cookies 2 c Cream Melt gianduja. Combine crushed praline with oil and blend with melted gianduja and crushed pirouette cookies. Pour into a stainless steel or glass mold. Dust generously with dark cocoa. Set aside. Melt bittersweet chocolate and let cool while still remains a liquid. Whip cream stiff and fold into melted bittersweet forming a light mousse. Spread mousse onto gianduja base. Smooth top neatly and chill. To serve, dust lightly with cocoa and slice into 1/2-1 inch pieces. Arrange 2 to 3 pieces on a plate in a geometric fashion and serve with burnt hazelnut ice cream. Yield 1 large bande (3 1/2 inches by 22 inches). CHEF DU JOUR ROXSAND SCOCOS SHOW #DJ9249 -----
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(Milk Chocolate ) Ferrero Rocher Glaze
This recipe is for the perfect glaze AND so so simple!
When I first tried it it reminded me of a magnum ice cream lolli with almond bits, and who doesnt like those! Since then, I make this glaze whenever I can, its perfect for dipping cakes or for pouring over cakes And also, the crunchy element the almonds bring is just divine and makes for a very forgiving glaze! this means you cannot have imperfections, score!
I like using this with milk chocolate but if you want to try a different chocolate like white or dark, try it! it will for sure be delicious!
OK for those of you who dont have a thermometer, here are some tips: 1) melting the chocolate: melt until only a few chocolate bits are still visible, this will ensure that the temperature of the chocolate is not too high and that residual heat will melt the whole thing as you stir 2) temperature for glazing a frozen dessert: you can taste the glaze, it should be almost at room temperature and, of course, still runny
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Valrhona - Dark Circle recipe
If you’re looking for a simple recipe that opens up a whole range of possibilities, then be sure to explore this all-chocolate cake made with a soft sponge and topped with cocoa nougatine. Follow the chef’s own step-by-step tips to make a simply chocolate dessert.
See the recipe in full:
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ROCHER XL | Professional Pastry Chef Makes
Cant get enough ferrero rocher? Try this petit gateu inspired by a classic.
Brownie: Dark chocolate: 135g or 1 cup Butter: 85g or 6 tbsp Water: 60g or 1/4 cup Sugar 1: 50g or 1/4 cup Eggs: 100g or 2 large Sugar 2: 25g or 2 tbsp
Hazelnut Praline: Toasted Hazelnuts: 200g or 1 1/2 cup Sugar: 150g or 3/4 cup Water: 60g or 1/4 cup
Whipped Ganache: Cream: 60g or 1/4 cup Corn syrup: 7g or 1 tsp Sugar: 6g or 1 1/2 tsp Praline : 235g or 1 cup Cream 2: 240g or 1 cup
Gianduja Cremeux: Cream: 80g or 1/3 cup Milk: 80g or 1/3 cup Sugar: 25g or 2 tbsp Yolks: 40g or 2 large Michele Cluizel Gianduja: 100g or 1/2 cup Praline: 80g or 1/3 cup
Silicone Mold and Feuilletine Crunch:
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How to make Hazelnut Praline at home. You will love this simple recipe. Praline is the best thing to have on hand to dress a cake add crunch to a ice cream or a desert. I always have a container of praline. Praline keeps well in the freezer stored in an airtight container ready to be called into service to work it’s crunchy magic. I like hazelnuts for Praline although any nut is great. Peanuts with a good sprinkling of sea salt is great on chocolate desserts and walnuts in praline are great for soft cheeses.
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Hi everyone,
Today I've tried the NEW VEGAN AMERICAN JACK PIZZA by Pizza Express and Hotel Chocolat Vegan Chocolate Box.
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