Michalak’s Italian Gianduja paste2016-04-05
Delicious chocolate and hazelnuts spread invented in Italy
About this recipeGianduja is a marvelous spread that can be used in a lot of recipes. Easily found in Europe on supermarket shelves, I decided to make it from scratch.
This can be used in several recipes like my Chocolate Hazelnut Spread
Did you know that Nutella was originally a Gianduja ?
Origin of the recipeGianduja is named after a character in the Italian theater “Commedia dell’arte “. The Italian pastry chefs used to add hazelnuts to their chocolate and named it after the character “Gianduja”
Source of the recipeThis recipe is from the French chef (Italian descent) Christophe Michalak, a renowned young pastry chef
Recipes using Gianduja
All the recipes using Gianduja
1 ¼ Cup Hazelnuts (200 grams). Whole nuts is always better!1 Cup Icing Sugar (200 grams) 7 oz Milk Chocolate (200 grams). Take a good quality like Valrhona Jivara, or : Valrhona Dulcey, or Valrhona Bahibé
The HazelnutsFirst you will need to roast the
Hazelnuts(will taste better !), in preheated oven at 360 °F / 180 °C for
Other peeling methodIf you have time, there is a better solution by boiling the hazelnuts in baking soda and water for
a few minutesthen immersing them in cold water before you peel the skins away
The chocolateYou will need a very good
Milk Chocolatefrom the best brands.
The ones I recommend are: Valrhona Jivara, or Valrhona Dulcey, or Valrhona Bahibé
|If you live in Los Angeles, I found my Valrhona Jivara in a cute French market in South Pasadena:|
921 Meridian Avenue
South Pasadena, CA 91030
Mixing phaseGrind the
Hazelnuts(1 ¼ Cup or 200 g) and
Icing Sugar(1 Cup or 200 g) in a powerful blender or mixer (magimix or ninja)
Food preservationThis paste cannot be stored too long, it’s better to use it right away. If it’s too solid by the time you want to use it, you can warm it up on a double boiler to liquify it.
Bon Appétit !
The result and the pix
Cooking with the same Chef ?
All recipes of Christophe Michalak
Cooking with the same ingredients ?
What else to cook with Milk chocolate
What else to cook with Hazelnuts
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Pierre Hermé’s Chocolate Sorbet
Easy and Delicious French Crêpes Recipe
Pierre Hermé’s Orange and Grand Marnier Crepes
Alice Waters’ Buttermilk Waffles
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Pierre Hermé’s Vanilla Crème Brûlée
The Easy 10 Minute Classic Tiramisu Recipe
Pierre Hermé’s Flourless Chocolate Cake
Lenôtre’s Raisins Grand Marnier Bread
Qin’s Chinese Chicken Barbecue
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Jamie Oliver’s Indian Butter Chicken
Conticini’s Chocolate Pound Cake
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Barbecue Pork Ribs, Highland Park style
French Sausage in Brioche (“Saucisson Brioché”)
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Julia Child’s Leek Quiche (“flamiche”)
Rabbit Stew, a French delicacy
Cyril Hitz’s French Fougasse Bread
French Madeleines Recipe
Classic British Flapjacks
White on rice couple
Todd & Diane’s Deviled Egg Bar
Cranberry Beans – A Healthy Protein