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 are HERE
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 !
Cooking with the same Chef ?
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