Gianduja Shortbread Cake
How-to video for Gianduja Shortbread Cake
How-to video
Discover three presentation suggestions from our chefs for the Gianduja Shortbread Cake:
– Gianduja shortbread cake with Bourbon vanilla quenelle and caramelized hazelnut
– Gianduja Shortbread Cake mendiant-style
– destructured Gianduja shortbread cake
Recipe 1: Gianduja shortbread cake with Bourbon vanilla quenelle and caramelized hazelnut
Ingredients:
- Gianduja shortbread cake from Traiteur de Paris
- Bourbon vanilla ice cream
- Chocolate jelly
- Caramelized hazelnut
Directions:
- Arrange the chocolate jelly on the plate, shaped with a cookie cutter
- Place the Gianduja shortbread on the plate
- Then the Bourbon vanilla quenelle
- Decorate with a caramelized hazelnut
Recipe 2: Gianduja Shortbread Cake mendiant-style
Ingredients:
- Gianduja shortbread cake cut in two
- Dried fruit (pistachios, hazelnuts, dried apricots, pine nuts)
- Gianduja chocolate sauce
- Sheet of milk chocolate decorated with dried fruit
Directions:
- Cut the Gianduja shortbread cake in two equal portions
- Place the two portions together off-centered on the plate
- Insert the sheet of chocolate decorated with dried fruit between the two halves of the shortcake
- Decorate with points of the Gianduja chocolate sauce
Recipe 3: destructured Gianduja shortbread cake
Ingredients:
- Gianduja shortbread cake from Traiteur de Paris
- Shards of dark chocolate sheet
- Dried fruit (pistachios, hazelnuts, dried apricots, pine nuts)
- Vanilla chantilly
- Gianduja chocolate sauce
Directions:
- Cut the Gianduja shortbread cake in 2 equal portions
- Place the 2 shortbread portions vertically on the plate
- Pipe the vanilla chantilly with a Saint-Honoré nozzle on the edges of the dessert
- Dot with chocolate shards
- Sprinkle with dried fruits
- Decorate with points of the Gianduja chocolate sauce