Heat the milk at 85 °C and pour it onto the milk chocolate Mara Milk Eurocao along with the Hazelnut Paste N Torronalba ice cream paste and the softened gelatins to make an emulsion. When the mixture reaches 35 °C, add the whipped dairy cream Lowicz 36% gradually.

For Parisien Choco Sponge Mix :

Beat the eggs with the water at the first speed in the mixer with the wire for 1’ until they are incorporated. Then add the Parisien Choco Sponge mix and beat them all together at 3rd speed for 5-6’. Pour the mixture into strips or plates and bake in a preheated air oven at 160 °C for about 30-35’ or in a preheated oven at 200 °C (up) and 180 °C (lower) for 35-40΄.

Moulding :

Fill the molds to the waist, then the sponge cake, then the cream again and close with sponge cake. We freeze very well, smear and overcoat.

For milk chocolate ganache :

Boil the milk with glucose and pour it onto the milk chocolate Mara Milk Eurocao making an emulsion. Finally, add the softened gelatin and the cool neutral gel fruigel.