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:

Directions:

  1. Arrange the chocolate jelly on the plate, shaped with a cookie cutter
  2. Place the Gianduja shortbread on the plate
  3. Then the Bourbon vanilla quenelle
  4. 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:

  1. Cut the Gianduja shortbread cake in two equal portions
  2. Place the two portions together off-centered on the plate
  3. Insert the sheet of chocolate decorated with dried fruit between the two halves of the shortcake
  4. 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:

  1. Cut the Gianduja shortbread cake in 2 equal portions
  2. Place the 2 shortbread portions vertically on the plate
  3. Pipe the vanilla chantilly with a Saint-Honoré nozzle on the edges of the dessert
  4. Dot with chocolate shards
  5. Sprinkle with dried fruits
  6. Decorate with points of the Gianduja chocolate sauce