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Michalak’s Gianduja (Italian hazelnut paste)

2016-04-05
  • This Post
  • Author : François (FX)
  • Category: Recipe
  • Posted on: Tuesday April 5, 2016
  • Comments : No Comment
  • Languages :  English  |   Français

   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

Gianduja


 
Gianduja
This can be used in several recipes like my Chocolate Hazelnut Spread

 

Did you know that Nutella was originally a Gianduja ?

Gianduja


 
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

Gianduja


 

Ensemble avec Christophe !

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


 

Cours Michalak


 

Recipes using Gianduja

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

All the recipes using Gianduja are HERE



 

Ingredients

Gianduja

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...

Steps

The Hazelnuts

1.  First you will need to roast the

Hazelnuts

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

10/15 minutes

Gianduja

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
GiandujaGiandujaGianduja

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
Gianduja

6.  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)
GiandujaGianduja

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...
GiandujaGianduja


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...

Gianduja


 

The result and the pix





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Cooking with the same Chef ?

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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



1 ¼ Cup Hazelnuts (200 g)

1 Cup Icing Sugar (200 g)

7 oz Milk Chocolate (200 g)