Gianduja custard

Recipe of Massimo Pica
World Pastry Champion


  • 150 gfresh cream 35%
  • 150 gwhole milk
  • 60 gegg yolks
  • 30 gsucrose
  • 300 gcrème anglaise
  • 174 ggianduja milk chocolate
  • 1,7 gGELECTA
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Gianduja custard
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Classes held by World Pastry Champions to design and create the perfect balance between textures and flavors, providing a pure sensory emotion