Michalak’s Gianduja (Italian hazelnut 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
Author : François (FX)
Category: Recipe
Posted on: Tuesday April 5, 2016
Comments : No Comment
Languages : English | Français

Ingredients
Milk chocolate, Hazelnuts,

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La version Française se trouve ICI

Delicious chocolate and hazelnuts spread invented in Italy

Don't forget to share your photos once you tried this recipe! HERE

About this recipe

Gianduja 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 recipe

Gianduja 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 recipe

This recipe is from the French chef (Italian descent) Christophe Michalak, a renowned young pastry chef

Ensemble avec Christophe !

The recipe "cours de cuisine : la masterclass de christophe michalak" is ICI

Recipes using Gianduja

Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)

Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)

All the recipes using Gianduja are HERE

Ingredients

For 600 g (1 lbs 5 oz ) of 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

For 400 g (1 lbs 14 oz ) of Gianduja

¾ Cup Hazelnuts (133.3 grams). Whole nuts is always better!

⅔ Cup Icing Sugar (133.3 grams)

¼ lbs Milk Chocolate (133.3 grams). Take a good quality like Valrhona Jivara, or : Valrhona Dulcey, or Valrhona Bahibé

For 200 g ( 7 oz ) of Gianduja

½ Cup Hazelnuts (66.6 grams). Whole nuts is always better!

⅓ Cup Icing Sugar (66.6 grams)

2 oz Milk Chocolate (66.6 grams). Take a good quality like Valrhona Jivara, or : Valrhona Dulcey, or Valrhona Bahibé

You will need...

Perforated Baking Pan

Ninja Food Chopper Express

Steps

The Hazelnuts

First you will need to roast the

Hazelnuts

(will taste better !), in preheated oven at 360 °F / 180 °C for

10/15 minutes

Perforated Baking Pan

2. It's better to peel the

Hazelnuts

as their skin may make the spread too sour

3. ... which is easy to do by rubbing them in a clean towel

The chocolate

4. You will need a very good

Milk Chocolate

from the best brands. The ones I recommend are: Valrhona Jivara, or Valrhona Dulcey, or Valrhona Bahibé

5. If you live in Los Angeles, I found my Valrhona Jivara in a French market in South Pasadena

Nicole's market
921 Meridian Avenue
South Pasadena, CA 91030
USA

Michalak warms the

Milk Chocolate

( 7 oz or 200 g) in a saucepan

on low heat

7. Grind 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)

Ninja Food Chopper Express

8. Pour the melted

Milk Chocolate

( 7 oz or 200 g) and mix well for

5 minutes

9. The result is a paste that is a bit grainy, more grainy than the products you can find in stores, but believe or not, it's better. Grainy textures are very trendy in French pastries nowadays...

Result

This 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...