1) Ganache and White Gianduia waves
2) Sponge
3) Ganache and White Gianduia waves
4) Sponge
A) WHITE GIANDUIA CREAM
Whip 1.000 g of fresh cream. Warm up in water bath or microwave the White Gianduia and mix it slowly with whipped cream. Add the Mousse Stabilizer whisking slowly.
B) GANACHE
Mix the Thicker Hazelnut Cocoa Cream with 230 g of fresh cream. Whisk slowly until getting a smooth and homogenized compound.
C) DIRECTIONS
Put on the mould’s bottom a thin layer of sponge soaked with Vanilla junior liquor. Using piping bag, fill the mould making waves of Ganache first (B), and of White Gianduia, then (A). The waves should cover half the height of the mould. Add a layer of sponge soaked with Vanilla junior liquor. Then, as before, create waves with piping bag that should exceed the mould of 2 cm in height. Put into the blast chiller. To decorate at will.
| Ø cm 12 |  cod. R39742 |
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| Ø cm 14 | cod. R39743 |
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| Ø cm 16 | cod. R39744 |
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| Ø cm 18 | cod. R39745 |
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| Ø cm 20 | cod. R56857 |
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| Ø cm 22 | cod. R56858 |
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| Ø cm 24 | cod. R56859 |
