Gianduia Recipe
hazelnut sponge, hazelnut wafer, gianduia mousse and hazelnut cream layers
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Ingredients
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Hazelnut Sponge
Hazelnut Wafer
Gianduia Mousse
Hazelnut Cream
Method
Hazelnut Sponge
- 1
Prepare the Batter
Preheat the oven to 350°F (175°C). In a large bowl, whisk together the hazelnut flour, all-purpose flour, sugar, baking powder, and salt. In another bowl, beat the eggs until frothy, then mix in the melted butter. Combine the wet and dry ingredients and stir until just combined.
- 2
Bake the Sponge
Pour the batter into a greased and lined 9-inch round cake pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Hazelnut Wafer
- 3
- 4
Bake the Wafers
Spread the mixture thinly onto a lined baking sheet. Bake in the same preheated oven at 350°F (175°C) for about 12-15 minutes, or until golden and crisp. Allow to cool before cutting into desired shapes.
Gianduia Mousse
- 5
Prepare the Gelatin
In a small bowl, sprinkle gelatin over water and let it sit for about 5 minutes until it blooms.
- 6
Melt the Chocolate
Melt the gianduia chocolate in a double boiler or microwave until smooth. Allow to cool slightly.
- 7
Make the Mousse
In a separate bowl, whip the heavy cream to soft peaks. In another bowl, whisk egg yolks with sugar until pale. Stir in the melted chocolate and the bloomed gelatin until well combined. Gently fold in the whipped cream until homogeneous.
Hazelnut Cream
- 8
Combine Ingredients
In a mixing bowl, beat the heavy cream, hazelnut paste, and powdered sugar together until soft peaks form.