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  • Gianduia Thimble Cup

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    Yarina Morales
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    This document provides a recipe for making 100 Gianduia Thimble Cups. It calls for making two fillings - a creamy gianduia filling consisting of 500g of Nocciolata Premium and a crunchy milk chocolate filling made from combining 490g of Chocosmart Cioccolato Latte and 210g of Pralin Delicrisp Classic. The cups are assembled by first filling them half-way with the creamy gianduia filling, then piping in the crunchy milk chocolate filling and topping each cup off with a whole roasted hazelnut.

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    This document provides a recipe for making 100 Gianduia Thimble Cups. It calls for making two fillings - a creamy gianduia filling consisting of 500g of Nocciolata Premium and a crunchy milk chocolate filling made from combining 490g of Chocosmart Cioccolato Latte and 210g of Pralin Delicrisp Classic. The cups are assembled by first filling them half-way with the creamy gianduia filling, then piping in the crunchy milk chocolate filling and topping each cup off with a whole roasted hazelnut.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    9 views2 pages

    Gianduia Thimble Cup

    Uploaded by

    Yarina Morales
    This document provides a recipe for making 100 Gianduia Thimble Cups. It calls for making two fillings - a creamy gianduia filling consisting of 500g of Nocciolata Premium and a crunchy milk chocolate filling made from combining 490g of Chocosmart Cioccolato Latte and 210g of Pralin Delicrisp Classic. The cups are assembled by first filling them half-way with the creamy gianduia filling, then piping in the crunchy milk chocolate filling and topping each cup off with a whole roasted hazelnut.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 2

    GIANDUIA THIMBLE CUP

    Chocolate cup with gianduia filling


    Servings: 100 cups

    DIFFICULTY LEVEL   

    CREAMY GIANDUIA FILLING

    INGREDIENTS

    NOCCIOLATA PREMIUM g 500

    CRUNCHY MILK CHOCOLATE FILLING

    INGREDIENTS PREPARATION

    CHOCOSMART CIOCCOLATO LATTE g 490 Combine CHOCOSMART CIOCCOLATO LATTE and PRALIN DELICRISP CLASSIC in a
    PRALIN DELICRISP CLASSIC g 210 planetary mixer with a paddle attachment and whip at medium speed for 2-3 minutes.

    Pour the mixture into a pastry bag fitted with round plain tip nr 10.

    FINISHING

    INGREDIENTS

    WHOLE ROASTED HAZELNUTS To Taste

    FINAL COMPOSITION

    Half-fill the DOBLA THIMBLE CUP with the creamy gianduia filling.
    Pipe the crunchy milk chocolate filling to fill up the rest of the cup.
    Top off with a whole roasted hazelnut.

    GIANDUIA THIMBLE CUP Page 1 of 2


    RECIPE CREATED FOR YOU BY MARCO DE GRADA
    PASTRY CHEF, CHOCOLATIER AND BAKER

    GIANDUIA THIMBLE CUP Page 2 of 2

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