Description
Combining gianduja and cream to create a stable emulsion.
Technical
Gianduja cream is made by combining gianduja and cream, with an emulsifier like lecithin or gum arabic. The emulsifier allows the gianduja and cream to mix, creating a stable emulsion.
Culinary Significance
Gianduja cream is a popular ingredient in Italian desserts and pastries.
Science
Primary Reaction
emulsification
Parameters
Temperature
22°C optimal
20°C to 25°C range
Room temperature is ideal for whipping cream
Time
12 minutes
10 minutes – 15 minutes
Equipment
whiskbowl