Eros

Ingredients
Fresh cream 35% fats
g
1000
Biancherò
g
200
Bitter Gianduia paste with Hazelnut Tonda Gentile
g
60
Richard
g
40
Sponge
g
To taste
See Classic Pandis recipe
Cod. 41130
Vanilla junior liquor
g
to taste
Cream of hazelnut with grains
g
to taste
Real Cover Blank icing
g
to taste
Real Cover Ciok icing
g
to taste
Eros
Eros
Layers

1) Real Cover icing
2) Gianduia Semifreddo 
3) Cremino of Hazelnut with Hazelnut Grains
4) Gianduia Semifreddo
5) Cremino of Hazelnut with Hazelnut Grains
6) Sponge

Directions

A) GIANDUIA SEMIFREDDO
Mix fresh cream and Biancherò. Whisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid, adding little by little Bitter Gianduia paste and Richard.

B)  DIRECTIONS
Put on the mould’s bottom a layer of Gianduia Semifreddo (A). Create a layer with Cremino of Hazelnut with Hazelnut Grains. Continue with another layer of Gianduia Semifreddo (A). Add another layer of Cremino of Hazelnut with Hazelnut Grains. Cover with sponge soaked with Vanilla junior liquor and put into the blast chiller. Take out of mould and put on it Real Cover Blanc icing, Real Cover Ciock icing and Cremino of Hazelnut with Hazelnut Grains mixed together. To decorate at will.

Necessary tools
  • Round shape silicon moulds
    Ø cm 13,5   cod. R52829
    Ø cm 16   cod. R52830
    Ø cm 18   cod. R52831
  • Piping bag
  • Kitchen aid
Number of portions
12/14

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