Welcome back!
This time I will show you how to make Gianduja Tart.
Gianduja is a chocolate spread that contains 30-50% of nuts.
Nutella is a well-known brand of gianduja.
For this video, I used a chef Francois Daubinet from Fauchon in Paris signature chocolate decor.
I hope you guys enjoy this video!
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#OnTheTable #GiandujaTart #FrancoisDaubinet
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Yield: 17 cm Tart
Components
*Hazelnut Shortcrust
-Butter, soft 148 g
-Confectioners' Sugar 130 g
-Eggs 74 g
-Fleur De Sel (Salt) 3.6 g
-Hazelnut Flour 44 g
-Pastry Flour 1 89 g
-Pastry Flour 2 252 g
*Hazelnut Biscuit
-Egg Whites 80 g
-Powdered Egg Whites 3.2g
-Sugar for Meringue 56g
-Hazelnut Flour 47 g
-Pastry Flour 16 g
-Sugar 29 g
*Milk Chocolate Gianduja
-Hazelnuts (Shelled) 70 g
-Confectioners' Sugar 30 g
-Milk Couverture (Felchlin Maracaibo Criolait 38%) 100 g
*Gianduja Ganache
-Gianduja 150 g
-Heavy Cream 80 g
-Corn Syrup 30 g
-Honey 5 g
*Chocolate Decor
-Milk Couverture (Felchlin Maracaibo Criolait 38%) 80 g
*Roasted Hazelnuts (Shelled)
*Gold Dust
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23 июн 2020