Recipe created by Jordi PUIGVERT COLOMER
la manufacture du goรปt
Verrines
GIANDUJA-BASED SPREAD For 10 units
Jordi Puigvert Colomer CLUIZEL Chef
Spread 300 g Pure hazelnut spread 200 g Icing sugar 700 g « Cœur de noisettes » Gianduja 16 g Cocoa powder 60 g Sunflower oil Process the ingredients together in a food mixer and heat to 24 °C before placing in the pots.
Manufacture Cluizel - March 2020
Assembly and finishing Place in the pots intended for sale. Cocoa powder ref. 21005 « Cœur de noisettes » Gianduja ref. 21105 Pure hazelnut spread ref. 21210
MANUFACTURE CLUIZEL
Avenue de Conches • CS 50026 • Damville • 27240 Mesnils-sur-iton • France • tél. +33 (0)2 32 35 60 00 • contact@cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094 www.cluizel.com