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Torroncino nougat Bavarian cream

Ingredients

for the torroncino nougat bavarian cream
  • 1l milk
  • 200g egg yolks
  • 100g sugar
  • 150g 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

Method

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.

Products in this recipe

Torroncino Cream