What You Need to Know
Gianduja cream is made by combining gianduja and cream, with an emulsifier like lecithin or gum arabic. The emulsifier allows the gianduja and cream to mix, creating a stable emulsion.
Gianduja cream is a popular ingredient in Italian desserts and pastries.
Key Parameters
Temperature
22°C
20°C - 25°C
Time
12 minutes
10 minutes - 15 minutes
Equipment
whiskbowl
Steps
- 1.
Gianduja semifreddo (Italy): Base for frozen dessert emulsion
- 2.
Piedmontese bonbon filling (Switzerland): Core enrobing medium
- 3.
Viennoiserie ganache (France): Lamination layer in pastries
The Science
Primary Reaction
emulsification