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Ingredients
Réalisation de la ganache montée gianduja (la veille)
- 180 g de chocolat gianduja
- 400 g de crème liquide 35% m.g., très froide
Réalisation des craquelins
- 40 g de farine
- 50 g de cassonade
- 40 g de beurre, en morceaux
- 8 g de cacao en poudre non sucré
Réalisation de la pâte à choux
- 65 g d'eau
- 60 g de lait
- 60 g de beurre, en morceaux
- 2 g de sel
- 2 g de sucre en poudre
- 80 g de farine de blé T45
- 125 g d'œufs (2-3 œufs)
- Nutrition
- per 1 portion
- Calories
- 2591 kJ / 624 kcal
- Protein
- 9 g
- Carbohydrates
- 39 g
- Fat
- 39 g
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