Gianduja custard
Recipe of Massimo Pica
World Pastry Champion
Ingredients
- CRÈME ANGLAISE:
- 150 gfresh cream 35%
- 150 gwhole milk
- 60 gegg yolks
- 30 gsucrose
- GIANDUJA CUSTARD:
- 300 gcrème anglaise
- 174 ggianduja milk chocolate
- 1,7 gGELECTA
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