Gianduja Shortbread Cake

How-to video Gianduja Shortbread Cake

How-to video

Discover presentation suggestions from our chefs for the Gianduja Shortbread Cake: Gianduja Shortbread Cake with a Bourbon vanilla quenelle and caramelised hazelnut, Gianduja Shortbread Cake mendiant-style or Destructured Sablé Gianduja.

Recipe 1: Gianduja Shortbread Cake with a Bourbon vanilla quenelle and caramelised hazelnut

Ingredients:

Recipe steps:

  1. Place the chocolate jelly (shaped with a cookie cutter)
  2. Place the Traiteur de Paris Gianduja Shortbread Cake
  3. Then place the quenelle of Bourbon vanilla ice cream
  4. Decorate with a caramelised hazelnut

Recipe 2: Gianduja Shortbread Cake mendiant-style

Ingredients:

  • Gianduja Shortbread Cake cut in half
  • Dried fruit and nuts (chopped pistachio, hazelnut, dried apricot, pine nuts)
  • Gianduja chocolate sauce
  • Bar of milk chocolate decorated with dried fruit and nuts

Recipe steps:

  1. Cut the Gianduja Shortbread Cake into 2 equal parts
  2. Arrange the 2 halves slightly offset on the plate
  3. Insert the bar of chocolate decorated with dried fruit and nuts between the two halves of the cake
  4. Decorate with dots of Gianduja chocolate sauce

Recipe 3: Destructured Sablé Gianduja

Ingredients:

  • Traiteur de Paris Gianduja Shortbread Cake
  • Chopped dark chocolate
  • Dried fruit and nuts (pistachio, hazelnut, dried apricot, pine nuts)
  • Vanilla chantilly cream
  • Gianduja chocolate sauce

Recipe steps:

  1. Cut the Gianduja Shortbread Cake into 2 equal parts
  2. Arrange the 2 parts of the shortbread cake vertically on the plate
  3. Using a Saint-Honoré tip, pipe the vanilla chantilly cream on the cut edge of the dessert
  4. Prick with shards of chocolate
  5. Sprinkle with dried fruit and nuts
  6. Decorate with dots of chocolate sauce