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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
- Chef : François
- Category: Recipe
- Posted on: Wednesday April 6, 2016
- Comments : 2 Comments
-
Languages :
English | 
Français
- Ingredients
- Chocolate, Gianduja, Hazelnuts, Milk powder,
La version Française se trouve ICI |
A delicious spread from the great French pastry chef Christophe Adam |
Print | The Spreads and the Nutella, the good and the badNutella has always been one of my favorites for an afternoon snack, but after looking at the nutrition facts I decided to make my own... |
 | Christophe Adam is a great pastry chef and a star in France. He's best known for his eclairs but he also sells Spreads. This is one of his recipes |
Ingredients
 | ½ Cup Sugar (120 grams)1 Cup Hazelnuts (180 grams). Whole⅓ Cup Milk Powder (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" |
Steps
Hazelnut PralinéStart by making a caramel with theSugar (½ Cup or 120 g) |
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until it becomes amber |
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Add in the Hazelnuts (1 Cup or 180 g) into the caramel |
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Transfer onto a silicon mat |
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GrindingOnce the caramel has cooled down and solidified, grind it in a powerful blender |
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Then add into the blender: - the Milk Powder (⅓ Cup or 40 g),- the Butter (2 Tablespoons or 27 g),- the Dark Chocolate ( 1 oz or 40 g),- the Salt (½ teaspoon or 3 g),- the Gianduja (1 Cup or 300 g), (see the recipe HERE),- the Cocoa Powder (3 Tablespoons or 20 g) |
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 | Grind finely for about 5 minutes |
 | Adjusting...I have to add 3 oz or 80 g of meltedDark Chocolate to reach to right consistency, but the quantity will depend on the consistency you want to reach. |
 | Be aware that the mix will always look liquid after grinding it and will harden in the fridge |
Preservation I keep the paste in the fridge, and then let it warm up 15 minutes minimum at room temperature before using it |
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 | after 15 minutes it can be spread on a french baguette ! |
Cooking with the same ingredients ?
What else to cook with Chocolate |
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What else to cook with Hazelnuts |
What else to cook with Milk powder |
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Knives Out
½ Cup Sugar (120 g)
1 Cup Hazelnuts (180 g)
⅓ Cup Milk Powder (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)
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