Pastry Pastry

Gianduja Caramel


Grupa Težina / Zapremnina Proizvod
American Brownie 1000 g for the brownie
Eggs 240 g for the brownie
Princess margarine 150 g for the brownie
Water 150 g for the brownie
Cold water 800 g for the cream
Milk 400 g for the cream
Minuta Ivoire 500 g for the cream
Whipped Cream 600 g for the cream
Pasta Gianduja Antica 150 g for the cream
Pasta Caramello al Sale 50 g for the cream
Arabesque Milk 34% 1000 g covering
Sunflower oil 240 g covering
Roasted hazelnut crocan 150 g covering
Inverted sugar 350 g milk glaze
Paletta Cold Gel 200 g milk glaze
Casa Cream 35% 160 g milk glaze
Arabesque Milk 34% 80 g milk glaze
Arabesque White 30% 270 g milk glaze
Gelatin leaves 4 pcs milk glaze
Variegone Dulce di Latte extra



Beat all the ingredients together for 3 minutes on high speed with the flat beater.
Serve the dough in a 30x40 pan and bake for about 17 minutes at 170°C.


Beat the whipped cream until stiff.
Put the first three ingredients in the mixer bowl and beat them on high speed with the whisk for 5'.
Finally, homogenize the mixture with the whipped cream and the two ice cream pastes.
Melt the chocolate with the sunflower oil in the microwave and then blend with the hazelnut.

Milk glaze
Melt the chocolate in a microwave.
Heat the cream and melt the hydrated gelatin sheets in it.
Mix all the ingredients together in a jug and store in storage at 28-30 °C.

Cut the brownie base with a round cookie cutter and make a hole in the center with a smaller one, which you fill with Dulce di Latte and freeze.
Fill a desired silicone mold with the cream and freeze.
After the above have frozen, cover them respectively.
Place the glazed paste on the brownie and garnish at will.

Gianduja Caramel