關於 gianduja cake ，我們在網路上蒐集到這些相關的討論、資訊與評價

#黑洞放假去邊玩#黑洞赤柱出沒
#1273 Pane e Latte （👈🏻向左滑睇餐牌）
近期赤柱人氣餐廳非佢莫屬🤪
聽講每逢週末都大排長龍🥲
黑洞難得閒日放假去
大把位揀任坐任影😎
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🔹Truffle Croissant ($128)
牛角包幾酥香 不過亦偏油🤨
目測包身中間索晒油😮‍💨
黑松露份量唔少 味道好出👍🏻
炒蛋唔係滑蛋 似蛋餅狀一嚿嚿
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🔹Diavola($68)
薄皮厚薄度適中✔️
番茄醬加芝士幾開胃😝
而且中和咗辣度
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🔹Salty Caramel Sesame Bomboloni($42)
利申 黑洞係螞蟻人同焦糖控🙈
呢款焦糖味略為唔夠焦香同甜👉🏻👈🏻
同食開嘅焦糖有d分別🤏🏻
中間忌廉夾住大量芝麻口感豐富
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🔹Signature Hazelnuts Gianduja Bomboloni($45)
私心更推呢款口味💕
濃郁榛子朱古力醬🍫
味道似食緊繽紛樂😬
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🔹Pane e Latte Signature Cake ($58)
外層花生粒朱古力脆皮
包住牛奶朱古力蛋糕🍰
甜度適中 朱古力控可以一戰🤗
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🔹Double Mascarpone Cheesecake($68)
芝士粉包住中間兩層👇🏻
上面係芝士忌廉
下母係芝士蛋糕
食落有清清地嘅芝士味🤤
完全唔膩胃😉
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🔹Salted Caramel Latte($45)
焦糖咖啡但唔算甜
不過不失 無咩特別🤔
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P.s 餐廳麵包蛋糕款式好多 目不暇給😍
但飲品就以咖啡同酒為主
無黑洞最愛嘅茶類latte😟
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地址：赤柱赤柱市場道25號啟厚閣地舖
好味：4.5/5
抵食：3/5
再食可能性：3/5
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#foodiehk#hkigfood#hkfood#食好西 #hkfoodlover#hkfoodstagram#hkfoodie#香港美食 #相機食先 #hkcake #hkfoodshare#hkfoodpic#手機食先 #852food #香港打卡 #foodhk#hkfoodstagram #食左先講 #一路食一路post #hkigfoodie #hkcafehopping
#hkcafe #cafehk #stanleyhk #赤柱 #hkdessert #香港好去處 #拍拖好去處

Are you a cake lover? How about Gianduja Chocolate cake? Rich dark chocolate that fill up the cake. The chocolate cake is soft and spongy. Love the cake texture. 😍

Order can be placed @eatcaketoday (
http://www.eatcaketoday.com) Don't forget to key in :EatCakeToday-betliew to enjoy 10% discount code.

#cakedelivery #happybirthdaycake #suppprtlokal #staysafe #stayhome

放毒时间 🎂🍰 最近有幸尝试了著名网上蛋糕店 Eat Cake Today 新推出的几款蛋糕，其中一款我个人非常喜欢的是Gianduja Chocolate Cake。
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这个蛋糕集合了巧克力口味的海绵蛋糕、巧克力奶油、榛果巧克力酱（Gianduja）和榛果脆糖，口感非常丰富。我本来就很爱巧克力和榛果的组合，加上蛋糕带有一点微咸的味道来带出榛果的香气，很赞！
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凡是在五月底之前上 EatCakeToday.com 官网订购蛋糕的，使用折扣码 EatCakeToday-zapalang 就可以享有10%折扣哦！有效期限至2021年5月31日。
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Eat Cake Today
网址：https://www.eatcaketoday.com/
Gianduja Chocolate Cake https://www.eatcaketoday.com/products/gianduja-chocolate-cake-7
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#cakedelivery #happybirthdaycake #supportlocal #staysafe #stayhome #chocolatecake #food #desserts #foodie

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▼Ingredients
➢20 crepes 17cm
200g all-purpose flour
*Or 100g bread flour and 100g cake flour
100g sugar
A pinch of salt（0.5g)
2 eggs
400g milk
50g dark rum
50g melted butter（unsalt）*Not 25g
1 tbsp vanilla extract
➢Gianduja
75g hazelnuts
15g powdered sugar
25g olive oil
75g milk chocolate
➢Cream
200g whipping cream
200g mascarpone
*If the fat content of the fresh cream is 35% or more, you can make it without using mascarpone. In that case, the whipping cream is 35% 400g.

Moule en silicone pour bande Big Tourbillon 100
https://www.amazon.fr/dp/B01N2AZSR4

1) Gianduja 0:55
Bake hazelnuts in an oven at 150 ° C for 30-40 minutes.
Paste nuts and powdered sugar with a food processor
Add olive oil and mix with melted milk chocolate.
Pour into a silicone mold and freeze.

2)Crepe dough 3:34
Add an egg and milk at room temperature to the flour and then mix it.
Add other ingredients when mixed it well.

3)How to bake crepes 6:14
Bake crepes in a frying pan heated to 180 - 200 ° C.
On low heat.
Make about 20 crepes of 17cm with 40g dough.

4)Cream 8:54
Add sugar to 30% fat cream and mascarpone and then whisk while it cooling the bowl with ice.
If the cream with a fat content of 35% or more can be made without mascarpone.

5)Put together 9:55
Use 16 crepes to apply cream and layer
Put some cream with 16 crepes while making a layer on top of another.
Put some gianduja on and then put the frozen gianduja on it.

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▼Ingredients 48 Chocolate Bonbons
400g Chocolate 55-70%
100g Hazelnuts
50g Powdered sugar
100g Milk chocolate
30g Butter
50g Feuilletine ＊optional

Chocolate tempering is hard but Gianduja isn’t. It’s simple and delicious. If you harden it in the refrigerator, it will be easy to cut and then eat right away. Please give it a try!

Tempering Method 1
0:27
Tempering Method 2 - Recommended
3:07
Molding Chocolate
6:15
Gianduja
8:29
Assembly
11:55
Without a Mold
13:36

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