Gianduja Sablé
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Gianduja Sablé

Here are the recipes for a homemade sablé and a homemade praline that our chef Toni uses, in this case, to make a delicious gianduja dessert, 100% vegan.

Sablé:

170gr wheat flour

140gr margarine

60gr powdered sugar

3gr impeller

2gr salt

25gr almond flour

20gr rum

Mix the ingredients one by one until a homogeneous dough is obtained.

Roll out the dough and make discs of 5 centimeters. Bake at 180ºC for 8-9 minutes.

Homemade praline:

150gr toasted almonds

150gr roasted hazelnut  

100gr sugar

100gr coconut sugar

1 vanilla pod

Cook all the ingredients in a saucepan over low heat until the sugar has caramelized a little.

Let the ingredients cool on a sheet of paper.

Once it is cold, grind all the ingredients together to obtain a homemade praline.

Gianduja:

200gr chocolate 56%.

40gr cocoa butter

350gr homemade praline

Melt the chocolate and cocoa butter, add to the homemade praline.

Place the sablés in the mold.

Lower the gianduja to 33°C and pour the gianduja on top of the sablés, leave to crystallize for 24 hours.

Bathroom gianduja:

500gr chocolate 56%.

50gr hazelnut paste

50gr almond paste

Toasted hazelnuts

to each sablé with the gianduja and decorate with hazelnuts before it crystallizes.