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Gianduja and Pecan Nut

  • An original recipe from Giambattista Montanari
  • 10 completion stages
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Corman products used for this recipe
Dairy butter 82% fat - Block Liquid Clarified Butter 99,9% fat Sculpture 30.2% fat
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1

Crispy wafer

  • Heat the first 2 ingredients to 35°C, then pour them into the bowl of a stand mixer fitted with a flat beater and mix for 5 minutes. Ensure the sugar is completely dissolved before adding the lemon.
  • Pour the mixture in a container and leave to cool to 25°C. Add the vanilla pod pulp to the butter, put in the bowl of a stand mixer with the flour and start to knead. Pour in the sugar syrup (prepared in advance) a fifth at a time, taking care not to make the whip the mixture.
  • Leave to rest for 2 hours at 4°C. Spread on a Silpat baking mat to 1 mm thick, freeze, then bake at 180°C for 7 minutes. Leave to cool and crumble.
33 g Fresh egg white 83 g sugar 6 g lemon juice 27 g Dairy butter 82% fat – Block 1 g vanilla pods 33 g ‘00’ grade flour – Strength 140 – Resistance/Elasticity 0.4
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2

Crunchy base

  • Melt the chocolate to 40°C, add the rice bran oil at room temperature, the crumbled crunchy wafer and spread on a chablon or a 3 mm ganache mould.
108 g Milk chocolate (42% cocoa) 35 g Rice bran oil 172 g Crispy wafer
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3

Hazelnut financier

(quantities for a 60 cm x 40 cm mould)

  • Put all the ingredients, except for the butter, in the bowl of a stand mixer.
  • Heat the butter to 45°C. Mix together the other ingredients in a stand mixer.
  • Add the melted butter and continue mixing until the mixture is smooth and creamy.
  • When finished, pour the mixture into a mould (1.4 kg for a 60 cm x 40 cm mould) and bake at 160°C for 14 minutes.
330 g egg white 379 g icing sugar 192 g hazelnut paste 107 g ‘00’ grade flour – Strength 220 – Resistance/Elasticity 0.5 80 g Acacia honey 46 g invert sugar 13 g baking powder 3 g Natural sea salt from Cervia (sale integrale de Cervia) 277 g Liquid Clarified Butter 99,9% fat
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4

Gianduja ganache

  • Put the chocolate, gelatine and hazelnut paste in a bowl, pour the hot crème anglaise on top and mix well.
  • Use at 35°C.
375 g custard 235 g Milk chocolate (42% cocoa) 17 g gelatine 100 g hazelnut paste
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5

Basic crème anglaise

  • Mix all the ingredients together, place in a pyrex dish and cook in the microwave until the mixture reaches 83°C-84°C.
150 g whole milk 140 g Sculpture 30.2% fat 32 g sugar 39 g dextrose 98 Egg yolks
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6

Yuzu jelly

  • Heat the purées to 40°C, add the sugar and the gelatine dissolved in water.

 

45 g yuzu puree 45 g water 90 g mango puree 45 g banana purée 51 g sugar 36 g gelatine
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7

Pecan nut praline mousse

  • Put the semifreddo base in the bowl of a stand mixer, add the gelatine and whisk until cool.
  • Whisk the cream very gently. Mix the semifreddo base and cream together and add the praline.
150 g Semifreddo base 42 g gelatine 221 g Pecan nut praline 375 g Sculpture 30.2% fat
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8

Semifreddo base

  • Mix the ingredients together and cook the semifreddo base to 84°C.
100 g Syrup at 32° Baumé 100 g egg yolks
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9

Pecan nut praline

  • Put all the ingredients in a non-stick pan and cook on a high heat.
  • First the sugar will dissolve, then the water will evaporate allowing the sugar to crystallise.
  • Cook until golden in colour.
  • Leave to cool. T
  • hen, using a stand mixer, turn the mixture into a praline.
99 g sugar 146 g noten (pecan) 1 g salt 50 g water
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10

Assembly

  • Take three 18-cm silicone moulds and using 220 g of chocolate mousse, turn each mould so that the mixture lines the moulds, ensuring it is evenly spread right to the edges.
  • Then, add a 16-cm disc of the financier sponge.
  • Put the cake back in the blast chiller each time a layer is added before moving on to the next one.
  • Pour in 100 g of the yuzu jelly, 210 g of the pecan nut praline mousse and lastly, add a disc of the financier sponge together with a disc of the brittle.
  • Freeze, remove from the mould and spray with a velvet effect mixture (made from 600 g of milk chocolate and 400 g of cocoa butter).
  • The temperature of the cake should be between -14°C and -18°C and the temperature of the mixture should be 45°C when spraying.
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