Chefotheque

Recipe: Crema de gianduja de Sergio Ortiz

Published: 14/05/2020

Indications

Crema de gianduja:

Hervir la primera nata y verterla en varias veces sobre la mezcla de praliné y gianduja, junto con la masa de gelatina. Enfriar hasta los 35ºC y en este punto añadir la segunda nata semimontada.

Ingredientes de Crema de gianduja de Sergio Ortiz:

Ingredient

Quantity

Destination / use

Ingredients:

Mantequilla sin sal 2

160 gr.

Crema de gianduja

GIANDUJA CŒUR DE NOISETTES

475 gr.

Crema de gianduja

PRALINE TRADITION ALMENDRA/AVELLANA

145 gr.

Crema de gianduja

Nata 35%

475 ml.

Crema de gianduja

Masa de gelatina

47.5 gr.

Crema de gianduja

Nata fresca 35%

955 ml.

Crema de gianduja

Allergens

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Crema de gianduja de Sergio Ortiz

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Source ingredient		Equivalent ingredient from your Database
Mantequilla sin sal 2 (gr.)
GIANDUJA CŒUR DE NOISETTES (gr.)
PRALINE TRADITION ALMENDRA/AVELLANA (gr.)
Nata 35% (ml.)
Masa de gelatina (gr.)
Nata fresca 35% (ml.)

Source ingredient

Equivalent ingredient from your Database

Mantequilla sin sal 2 (gr.)

GIANDUJA CŒUR DE NOISETTES (gr.)

PRALINE TRADITION ALMENDRA/AVELLANA (gr.)

Nata 35% (ml.)

Masa de gelatina (gr.)

Nata fresca 35% (ml.)