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 : FX (François-xavier)
- Category: Recipe
- Posted on: Tuesday April 5, 2016
- Comments : No Comment
-
Languages :
English |
Français
- Ingredients
- Milk chocolate, Hazelnuts,
- Print This Recipe
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Delicious chocolate and hazelnuts spread invented in Italy Don't forget to share your photos once you tried this recipe! HERE |

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 |
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![]() | This can be used in several recipes like my Chocolate Hazelnut Spread |
Source of the recipeThis recipe is from the French chef (Italian descent) Christophe Michalak, a renowned young pastry chef |
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Ensemble avec Christophe !The recipe "cours de cuisine : la masterclass de christophe michalak" is ICI |
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Recipes using Gianduja![]() ![]() All the recipes using Gianduja are HERE |
Ingredients
![]() | For 600 g (1 lbs 5 oz ) of Gianduja1 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 Gianduja¾ 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 Gianduja½ 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 for10/15 minutes
The chocolate |
4. You will need a very good
5. If you live in Los Angeles, I found my Valrhona Jivara in a French market in South Pasadena
Milk Chocolate
from the best brands. The ones I recommend are: Valrhona Jivara, or Valrhona Dulcey, or Valrhona Bahibé5. 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
921 Meridian Avenue
South Pasadena, CA 91030
USA
6.
Michalak warms the
7. Grind the

Milk Chocolate
( 7 oz or 200 g) in a saucepanon low heat
7. Grind the
Hazelnuts
(1 ¼ Cup or 200 g) andIcing Sugar
(1 Cup or 200 g) in a powerful blender or mixer (magimix or ninja)ResultThis 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... |
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The result and the pix
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Cooking with the same Chef ?
All recipes of Christophe Michalak |
Cooking with the same ingredients ?
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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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