Recipe created by Philippe Conticini
la manufacture du goรปt
Small cakes
GIANDUJA hug recipe for 54 units of 7 cm of diameter
Melt the fleur de sel, the chocolates (1) and the butter in a bain-marie. In the meantime, mix ingredients (2) in a mixing bowl. Add the melted mixture (1) to ingredients (2) and make a meringue with ingredients (3). Fold into the mixture of ingredients (1)+(2). Cook at 170° C for 10 minutes, ventilation 3, damper open.
Decoration as needed Gianduja sprinkles “Hazelnut heart”
Heat the bergamot purée to 50° C, then add the sugar and starch (already mixed) to the purée. Boil and add the gelatine using a stick blender at 40° C.
Assembly and finishes Pour the cream into the bottom of the cylindrical silicone moulds (70 mm diameter, 30 mm high) and arrange the roasted hazelnuts on top. Freeze and then pour over the bergamot jelly. Top the dessert with the biscuit (cut out using a 6 cm pastry cutter). Remove from the mould and glaze the biscuits at 35° C with the golden caramel glaze. Allow the glazing to set and decorate half of the cake with a drizzle of La Laguna dark chocolate. Place the glazed biscuit on the crunch (8 cm in diameter). Cool off using a flat beater and decorate the sides of the cake with the Gianduja sprinkles using a Mont-Blanc nozzle. To finish the dessert, add some gold leaves on the chocolate brush strokes, a few hazelnuts and the Gianduja sprinkles.
Total weight: 649 g Individual weight: 12 g Gianduja Cream 450 g Cream (1) 450 g Milk (1) 50 g Sugar (1) 150 g Egg yolks (1) 200 g La Laguna Plantation 70% Dark couverture chocolate (2) 230 g “Hazelnut heart” Gianduja (2) 100 g Pure Hazelnut paste (2) Make custard with ingredients (1) and pour over ingredients (2). Use a stick blender to finish making the emulsion.
Total weight: 1006 g/tray Individual weight: 12 g Soufflétine Crunch 125 g Vanuari® 39% Milk couverture chocolate (1) 470 g Coarse Grain Praliné 90 g Butter (1) 290 g Soufflétine (2) 150 g Popping candy (2) 4 g Fleur de sel Melt the Vanuari® 39% milk couverture chocolate with the butter and praliné, then add the soufflétine, the fleur de sel and the popping candy. Spread on the baking tray and cut out the Soufflétine crunch biscuits using an 8 cm pastry cutter. Total weight: 1129 g Individual weight: 18 g
Bergamot Jelly 500 g Bergamot purée 70 g Sugar 24 g Potato starch 55 g Gelatine mass
Total weight: 1630 g Individual weight: 30 g Caramel/Gold Glaze 300 g Caster sugar (1) 300 g Glucose syrup (2) 150 g Water (2) 200 g Unsweetened condensed milk (3) 15 g Pure Hazelnut paste (3) 150 g Vanuari® 39% Milk couverture chocolate (3) 108 g Gelatine mass 200 Bloom (3) 3 g Gold metallic powder (3)
Total weight: 18 g
Kayambe® 45% Milk couverture chocolate ref. 20450 Vanuari® 63% Dark couverture chocolate ref. 20047 Vanuari® 39% Milk couverture chocolate ref. 20433 Soufflétine ref. 21820 Coarse Grain Praliné ref. 21055 La Laguna Plantation 70% Dark couverture chocolate ref. 20480 “Hazelnut heart” Gianduja ref. 21105 Pure Hazelnut paste ref. 21210 Gold metallic powder ref. 27910
Make a dry caramel with the caster sugar then deglaze with the previously heated mixture of ingredients (2). Pour the mixture over the rest of ingredients (3). Mix together without incorporating air. Chill for 24 hours before using. Use at 35° C. Total weight: 1226 g
MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094
Manufacture Cluizel - august 2019
Gluten-free chocolate biscuit 3 g Fleur de sel 37 g Kayambe® 45% Milk couverture chocolate (1) 70 g Vanuari® 63% Dark couverture chocolate (1) 125 g Butter (1) 165 g Ground hazelnuts (2) 60 g Flavoured sugar (2) 90 g Caster sugar (2) 130 g Eggs 45 g Single cream (2) 75 g Plantain flour (2) 15 g Baking powder (2) 26 g Flavoured sugar (3) 165 g Egg whites (3)
Philippe Conticini Pastry Chef “Gâteaux d’émotions”