Gianduja hazelnut cream, 250 g

Gianduja hazelnut cream, 250 g

What is the cream suitable for? Gianduja hazelnut cream goes well with pralines, cakes and other patisserie such as éclairs or macarons. It can also be used for cake fillings, ice cream, mousse, buttercream, vanilla cream and ganache - and is also a great choice for spreading on bread. How is it used? For pralines, fill hollow balls or praline shells with a piping bag, close the pralines with tempered couverture and decorate as desired with sprinkles, sprinkles or hazelnut brittle; for a milder flavor, mix the cream with a little chocolate ganache beforehand. The gianduja hazelnut cream is ready to use straight away and makes it easier to press into praline shells. For éclairs, macarons or cakes, add some of the filling to your cream; a vanilla cream or a yoghurt or quark mixture combines particularly well with the lightly whipped cream. For a fine nutty ice cream, prepare a simple base mixture, mix in some cream and freeze the mixture. As a spread, in buttercream, vanilla cream or ganache, Gianduja hazelnut cream provides a harmonious hazelnut profile.