8 g St-Rémy® syrup
5 g hazelnut Gianduja
4 g dark molding (3 cm ø)
1 g cocoa dough spray
1. ST-RÉMY® SYRUP
Ingredients
500 g saccharose
166 g water
16 g glucose
100 g St-Rémy® brandy 60%
Total weight: 782 g
Step
Boil sugar and water.
Add glucose.
Continue to cooking the syrup until 106/107°C.
Then let cool until approximately 50°C before mixing syrup
and St-Rémy® brandy.
When the temperature rises 29-30°C, pour the syrup in shells.
Allow to harden for 24 hours before continuing with the
pouring of Gianduja
2. HAZELNUT GIANDUJA
Ingredients
140 g hazelnut dough
33 g icing sugar
33 g inulin
47 g milk chocolate 40%
47 g cocoa butter
1 g Fleur de sel
Total weight: 301 g
Step
Melt milk chocolate and cocoa butter to 40-45°C.
With a robot-cut, mix the hazelnut dough, the icing
sugar and the previous mixture.
Mix until smooth dough.
Let cool to 24°C.
Store to 17°C.
3. COCOA DOUGH SPRAY
Ingredients
100 g cocoa dough
100 g cocoa butter
Total weight: 200 g
Step
Melt cocoa butter and cocoa dough to 50-55°C.
Mix together and strain.
Let cool to 28-29°C before spraying.
CHEF’S ADVICE
Ingredients
No ingredients.
Step
For all these recipes, it’s important to respect scrupulously
the boiling point: Too small cooking = no crystal formation Too strong cooking = too thick sugar crust
The higher the alcohol degree, the larger the crystals grow.
The sugar doesn’t dissolve in acohol.
To avoid an undesired crystals formation, you should never
mix the syrup when the temperature is over 102°C. Warning: to prevent an early crystallization, you shoud
never mix in an unsaturated syrup.
