Vanilla marshmallow & hazelnut gianduja spirals
Vanilla marshmallow & hazelnut gianduja spirals
The light and fluffy vanilla marshmallow and rich hazelnut Gianduja combine to make this combination of textures a truly delightful dessert.
Vanilla bean marshmallow ingredients
- Gelatin powder - 220 bloom : 45g
- water : 95g
- sugar : 570g
- water : 190g
- Sosa Invert sugar : 175g
- Sosa Invert sugar : 250g
- Norohy vanilla : 18g
Vanilla bean marshmallow method
- Rehydrate the gelatine powder in the water and leave to soak.
- Cook the smaller portion of invert sugar, the sugar, the split and scraped vanilla and the water at 230°F (110°C).
- In the bowl of a stand mixer, combine the cooked syrup with the remaining invert sugar.
- Melt the gelatine in the microwave, then combine with the hot sugar mixture and beat until a ribbon forms.
- Pour out the marshmallow at 95-105°F (35-40°C).
- Store in a dry place.
Hazelnut gianduja filling ingredients
- 66% Hazelnut praliné : 150g
- Dark gianduja 34% : 2250g
Hazelnut gianduja filling method
- Melt the dark gianduja and the praliné at 115°F (45°C).
- Temper so that it cools to 75-80°F (24-26°C).
- Assembly and finishing
- Make the marshmallow, then pour 300g into each 4mm-tall ganache frame placed over a greased baking mat. Leave to set.
- Temper the praliné and the dark gianduja.
- Put a 4mm-tall ganache frame on top of the marshmallow frames, then pour on and spread out 600g of tempered gianduja.
- Leave to set, then turn out.
- Roll the dessert up so that the gianduja is layered in between the marshmallow.
- Leave to set, then use a bread knife to cut the dessert into rounds of your preferred size.
Products from the recipe
