Home
Recipes
The Blog
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
2016-04-06
- This Recipe
- Chef: Christophe Adam
- Cuisine: Italian Cuisine
- Course: Dessert
- Difficulty: Easy
- Category: Course
- Yield: Un bocal
- Preparation Time: 15 Minutes
- Readiness Time: 1 H
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Wednesday April 6, 2016
- Comments : 2 Comments
-
Languages :
English | 
Français
- Ingredients
- Chocolate, Gianduja, Hazelnuts, Milk powder,
- Print This Recipe
-
Print
La version Française se trouve ICI |
A delicious spread from the great French pastry chef Christophe Adam Don't forget to share your photos once you tried this recipe! HERE |
About this recipeNutella has always been one of my favorites for an afternoon snack, but after looking at the nutrition facts I decided to make my own... |
 |
I show you here a delicious hazelnut spread recipe ! |
 |
 |
 |
 | Source of the recipeThis recipe was realized by Christophe Adam himself in a TV show, on a French broadcast channel (channel 'La 5' ) |
Modifications to the original recipeI modified only a few things...
|
 |
Ingredients
 | For 800 g (1 ¾lbs ) of Spread⅔ Cup Sugar (160 grams)1 ½ Cup Hazelnuts (240 grams). Whole⅓ Cup Powdered Milk (40 grams)2 Tablespoons Butter (27 grams) 1 oz Dark Chocolate (40 grams)½ teaspoon Salt (3 grams)1 Cup Gianduja (300 grams)3 Tablespoons Cocoa Powder (20 grams) Additional (for adjustment) 3 oz Dark Chocolate (80 grams). Valrhona "Coeur de Guanaja" |
For 600 g (1 lbs 5 oz ) of Spread½ Cup Sugar (120 grams)1 Cup Hazelnuts (180 grams). Whole4 Tablespoons Powdered Milk (30 grams)1 Tablespoon Butter (20.2 grams) 1 oz Dark Chocolate (30 grams)½ teaspoon Salt (2.2 grams)⅔ Cup Gianduja (225 grams)2 Tablespoons Cocoa Powder (15 grams) Additional (for adjustment) 2 oz Dark Chocolate (60 grams). Valrhona "Coeur de Guanaja" |
For 400 g (1 lbs 14 oz ) of Spread⅓ Cup Sugar (80 grams)⅔ Cup Hazelnuts (120 grams). Whole3 Tablespoons Powdered Milk (20 grams)2 teaspoons Butter (13.5 grams)0.7 oz Dark Chocolate (20 grams)½ teaspoon Salt (1.5 grams)½ Cup Gianduja (150 grams)1 Tablespoon Cocoa Powder (10 grams) Additional (for adjustment) 1 oz Dark Chocolate (40 grams). Valrhona "Coeur de Guanaja" |
You will need...
Steps
The Hazelnut Praliné |
1. Start by making a caramel with the
2. until it becomes amber
Sugar
(⅔ Cup or 160 g)2. until it becomes amber
3. Add in the
4. Transfer onto a silicon mat
Hazelnuts
(1 ½ Cup or 240 g) into the caramel and cook briefly4. Transfer onto a silicon mat
5. Once the caramel has cooled down and solidified, grind it in a powerful blender
Rest of ingredients |
6. Then add into the Food Processor (with chopping blades) (sometimes called 'robot coupe'): the
7. Grind finely for about
Powdered Milk
(⅓ Cup or 40 g), theButter
(2 Tablespoons or 27 g), theDark Chocolate
( 1 oz or 40 g), theSalt
(½ teaspoon or 3 g), theGianduja
(1 Cup or 300 g), (see the recipe HERE), theCocoa Powder
(3 Tablespoons or 20 g)7. Grind finely for about
5 minutes
Adjusting... |
8. I have to add 3 oz or 80 g of melted
9. Be aware that the mix will always look liquid after grinding it and will harden in the fridge
Dark Chocolate
to reach to right consistency, but the quantity will depend on the consistency you want to reach.9. Be aware that the mix will always look liquid after grinding it and will harden in the fridge
Result I keep the paste in the fridge, and then let it warm up 15 minutes minimum at room temperature before using it |
|
after 15 minutes it's ready to be spread on a french baguette (or a Crêpe) ! |
|
The result and the pix
|
|
|
Share Your Photos
Cooking with the same ingredients ?
What else to cook with Chocolate |
     |
What else to cook with Hazelnuts |
  |
What else to cook with Milk powder |
Recipes...
Pierre Hermé’s Orange and Grand Marnier Crepes
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Pierre Hermé’s Vanilla Crème Brûlée
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
The Washington Apple (Le Meilleur Pâtissier, episode 2)
Jacquy Pfeiffer’s French Gingerbread
Asian Beef Tacos (“Tacos estilo Asiáticos”)
The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)
Philippe Urraca’s French Brioche
Claire Heitzler’s Rhubarb Strawberry Tart
Cyril Hitz’s French Fougasse Bread
Nantua’s Tart (Rhubarb Raspberry)
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Michalak’s Gianduja (Italian hazelnut paste)
French Saint-Michel Cookies
Philippe Conticini’s Rhubarb Tart
The Easy 10 Minute Classic Tiramisu Recipe
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Conticini’s Chocolate Pound Cake
Qin’s Chinese Chicken Barbecue
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Other Blogs...
Mon petit four
Endive Salad Recipe With Pears And Blue Cheese
White on rice couple
What Is An Air Fryer?
Luxe Eat
Beyond Sake: Japanese Rice Wine, And The Fascinating World Of Doburoku
Rice And Fine Dining: A Celebration Of Recipes And Ideas From Top Chefs Around The World
MJ's Kitchen
Spinach Enchiladas With Green Chile Cheese Sauce
David Lebovitz
Anzac Biscuits
Drinking French Booksigning In Brooklyn, Ny
The Barbecue Bible
6 Things You Need To Know About Buying Shrimp
⅔ Cup Sugar (160 g)
1 ½ Cup Hazelnuts (240 g)
⅓ Cup Powdered Milk (40 g)
2 Tablespoons Butter (27 g)
1 oz Dark Chocolate (40 g)
½ teaspoon Salt (3 g)
1 Cup Gianduja (300 g)
3 Tablespoons Cocoa Powder (20 g)
3 oz Dark Chocolate (80 g)
Comments for This Recipe