During this workshop, you’ll learn how to make a hazelnut croque, Cyril Lignac-style, using the Gianduja that he often features in his recipes.
Gianduja is a paste made from chocolate and finely ground hazelnuts, of Italian origin.
The Croque-Noisette consists of a soft, macaron-style biscuit, a gianduja ganache, and a rocher glaze.
During this session, you will learn, amongst other things:
- how to make a ganache
- how to make an Italian meringue
- how to use a piping bag
- how to master baking macaron shells
- how to choose your ingredients
- how to prepare a whipped ganache
The Croque-Noisette consists of a soft, macaron-style biscuit, a gianduja ganache, and a rocher glaze.
During this session, you will learn, amongst other things:
- how to make a ganache
- how to make an Italian meringue
- how to use a piping bag
- how to master baking macaron shells
- how to choose your ingredients
- how to prepare a whipped ganache
