Golosa

Sift 250 g of flour into the stand mixer.

Add the Cream-Cake Margarine in small pieces and the vanilla pulp, then mix until crumbly.

Next, add the powdered sugar, egg whites, sifted Ariba Unsweetened Cocoa 22/24, and almond powder.

Begin mixing at low speed until the mixture is nearly combined, then add the salt.

Incorporate the remaining sifted flour and continue mixing until the dough is well combined. Shape it into a block and wrap it in cling film.

Let it rest in the refrigerator for at least 12 hours before use.

Melt Ariba Zero Dark 70% in a bain-marie and let the Gioia Margarine soften at room temperature until it reaches a creamy consistency.

Meanwhile, mix the eggs with the granulated sugar, add the sifted flour with the baking powder, and whisk to incorporate.

Dilute the mixture with OraSì Rice Drink and add the softened margarine, working the dough until it becomes soft and smooth.

Once the chocolate has cooled slightly, add it to the previously prepared mixture and smooth it with a pastry spatula.

Heat the OraSì Rice Drink and the Monnalisa Pro Vegetable Cream.

Mix the egg whites with the yolks, sugar, and cornstarch. Add the egg, sugar, and cornstarch mixture to the liquids and cook as a custard until it reaches 82°C.

Melt the Ariba Zerolatte chocolate and the hazelnut paste into the hot cream.

Add the salt and cool the mixture.

Knead all the ingredients and crumble the mixture onto a baking sheet lined with parchment paper. Chill for one hour in the refrigerator, then bake at 160°C (320°F) until lightly golden.

Roll out the shortcrust pastry to a thickness of 2 mm, cut out a 16 cm diameter disc, and bake at 160°C (320°F) until fully cooked.

Pour 130 g of hazelnut cream into a 16 cm diameter silicone mold, smooth it out, and freeze.

On top of the frozen hazelnut cream, smooth 40 g of hazelnut praline; freeze again.

Line an 18 cm diameter, 3 cm high steel ring with baking paper.

Place the pre-baked shortcrust pastry disc at the bottom.

Pour enough chocolate madeleine batter to cover the shortcrust pastry; place the frozen insert of hazelnut cream and praline, then cover with more madeleine batter, making sure to leave 1 cm from the edge of the steel ring.

Add the baked crumble on top of the madeleine and bake at 160°C (320°F) for 35-40 minutes.

Let it cool.