Bread wafers with gianduja cream, williams pear, and spicy olive oil

Ingredients for 4 people
    • 300 gr. multigrain bread loaf
    • 250 cl whipping cream
    • 2 Williams pears
    • Gianduja cream by Cascina Masueria *
    • Oil from the Golden Habanero pepper by Lu Cavalire *
    • Flaked sea salt

Made from a high percentage of Tonda Gentile hazelnuts from Piemonte (up to 50%), ground very finely until the oil is extracted, and mixed with cane sugar and unsweetened cocoa: these three ingredients are all it takes to make this spectacular Gianduja cream by Cascina Masueria, which is excellent on bread…and also on your finger! This Gianduja cream is an indulgent treat, perfect with fresh fruit with a smooth flesh (like mango, peach, and apricot) or red berries. It is delicious sprinkled with a few salt flakes or even with sesame seed breadsticks. Its most ardent fans might appreciate it with black or white truffle shavings over top.

Slice the bread as thinly as possible, just a few millimeters thick, and toast.

Whip the cream without adding sugar. Peel and cut the pear into thin slices. Melt the gianduja cream in the microwave for 1 minute at medium power. Layer the bread, a spoonful of gianduja cream, pear slice, and a few drops of spicy Golden Habanero oil; finish with a slice of bread. Arrange your sandwiches on plates, garnish with whipped cream and a few flakes of sea salt.

 

* Products included in Box 05 Italian Passion