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Michalak’s Italian Gianduja paste
2016-04-05
- This Recipe
- Chef: Christophe Michalak
- Cuisine: Italian Cuisine
- Course: Base, Sweet Base, Gianduja
- Difficulty: Easy
- Category: Base
- Yield: 600 grams
- Preparation Time: 20 Minutes
- This Post
- Chef : François
- Category: Recipe
- Posted on: Tuesday April 5, 2016
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Milk chocolate, Hazelnuts,
La version Française se trouve ICI |
Delicious chocolate and hazelnuts spread invented in Italy |
Print | 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 |
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Recipes using Gianduja  All the recipes using Gianduja are HERE |
Ingredients
 | 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 |
Steps
The Hazelnuts First you will need to roast the Hazelnuts (will taste better !), in preheated oven at 360 °F / 180 °C for10/15 minutes |
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It's better to peel the Hazelnuts as their skin may make the spread too sour |
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... which is easy to do by rubbing them in a clean towel |
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Other peeling method If you have time, there is a better solution by boiling the hazelnuts in baking soda and water for a few minutes then immersing them in cold water before you peel the skins away |
The chocolateYou will need a very goodMilk Chocolate from the best brands.The ones I recommend are: Valrhona Jivara, or Valrhona Dulcey, or Valrhona Bahibé |
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| If you live in Los Angeles, I found my Valrhona Jivara in a cute French market in South Pasadena: Nicole's market 921 Meridian Avenue South Pasadena, CA 91030 |
 Michalak warms the Milk Chocolate ( 7 oz or 200 g) in a saucepan on low heat |
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Mixing phaseGrind theHazelnuts (1 ¼ Cup or 200 g) andIcing Sugar (1 Cup or 200 g) in a powerful blender or mixer (magimix or ninja) |
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Add the warmed Milk Chocolate ( 7 oz or 200 g) and mix well for5 minutes |
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 | The result is a paste that is almost a thick liquid, but this will solidify when it cools down |
 | 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 ! |
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 |
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1 ¼ Cup Hazelnuts (200 g)
1 Cup Icing Sugar (200 g)
7 oz Milk Chocolate (200 g)
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