Torroncino nougat Bavarian cream


For the torroncino nougat Bavarian cream:

  • 1l milk

  • 200g egg yolks

  • 100g sugar

  • 150g Demetra torroncino cream

  • 18g sheets of gelatine

  • 900g cream

For the praline brittle:

  • 280g 60% hazelnut praline

  • 110g milk coating chocolate

  • 60g crunchy flakes

For the chocolate sponge:

  • 600g whole eggs

  • 350g granulated sugar

  • 300g flour

  • 75g cocoa powder


For the 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.

Products in this recipe