Torroncino nougat Bavarian cream

Author: APCI - Associazione Professionale Cuochi Italiani


for the torroncino nougat bavarian cream

  1. 1l milk
  2. 200g egg yolks
  3. 100g sugar
  4. 150g Torroncino Cream
  5. 18g sheets of gelatine
  6. 900g cream

for the praline brittle

  1. 280g 60% hazelnut praline
  2. 110g milk coating chocolate
  3. 60g crunchy flakes

for the chocolate sponge

  1. 600g whole eggs
  2. 350g granulated sugar
  3. 300g flour
  4. 75g cocoa powder

for the torroncino nougat bavarian cream

  • Heat the milk, pour in the sugar and egg yolks.

  • Cook at 82°C, add the sheets of gelatine, cool to 45°C.

  • Add the nougat cream and the softly whipped cream. Pour the Bavarian cream into a mould and put in a blast chiller.

for the praline brittle

  • Melt the coating chocolate at 45°C, mix with the praline and add the crunchy flakes. Stir gently to perfectly incorporate the flakes.

for the chocolate sponge

  • Mix all the ingredients in a planetary beater.

  • Put into the moulds. Bake at 180°C for 40 minutes. Put in a blast chiller set to +3°C.

to serve

  • Put the Bavarian cream into moulds, add the disc of brittle. Top with another Bavarian cream.

  • Use a steel cutter to cut out a disc of sponge to top the individual portion.

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