GIANDUJA
These layered squares are more "sophisticated" than my usual lineup of Christmas candy, but they're also very popular. People love the pairing of chocolate and hazelnuts. -Virginia Sauer, Wantagh, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (64 pieces)
Number Of Ingredients 4
Steps:
- Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste. , In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm., Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm., Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.
GIANDUIA GELATO
Provided by Andrea Albin
Categories Milk/Cream Chocolate Valentine's Day Mother's Day Frozen Dessert Hazelnut Gourmet
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil, stirring occasionally. Remove from heat and let steep, covered, 20 minutes.
- Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.
- Put 1/4 cup milk mixture in a small bowl and whisk in cornstarch. Return to saucepan, then boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 6 hours.
- Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
GIANDUJA CREAM
This recipe for gianduja cream is courtesy of Michael Laiskonis.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 10
Steps:
- In a medium saucepan heat sugar and 2 tablespoons water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until caramel mixture becomes golden amber in color.
- Meanwhile, gently warm 1 cup heavy cream in a small saucepan over medium heat. Pour warmed cream over caramel and add star anise and orange zest. Remove from heat and cover; let stand for 10 minutes. Soak gelatin sheet in very cold water, until softened, 5 to 10 minutes.
- Remove lid from saucepan, return to low heat, and whisk egg yolk into caramel mixture. Squeeze gelatin to remove excess water and add to caramel mixture; continue whisking until mixture has thickened slightly. Remove from heat and whisk in the gianduja; strain mixture through a fine mesh sieve set over a medium bowl.
- Divide mixture between six 3-ounce glass cups; transfer to a refrigerator and chill until set, 2 to 3 hours.
- To serve, garnish cream with whipped cream, hazelnuts, and honey.
GIANDUIA ICE CREAM
Categories Chocolate Frozen Dessert Hazelnut Gourmet
Yield Makes about 1 quart
Number Of Ingredients 9
Steps:
- Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with hazelnut butter, stirring until smooth. Remove top of double boiler or bowl from heat.
- Split vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add pod, milk, and cream and bring mixture to a simmer over moderate heat. Remove pan from heat.
- In a large bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly until a thermometer registers 170° F. (do not let the custard boil or it will curdle.)
- Pour custard through a sieve into a clean bowl and stir in chocolate mixture until combined well. Chill custard, its surface covered with plastic wrap, until cold, at least 1 hour, and up to 1 day.
- Serve ice cream sprinkled with hazelnuts.
- Or available for purchase from Dundee Orchards, P.O. Box 327, Dundee, OR 97115, (503) 538-8105.
GIANDUJA BARS
Provided by Giada De Laurentiis
Categories dessert
Time 1h12m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Spread each of the brownies with 1 tablespoon of nutella. Sprinkle each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 to 7 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about one hour.
GIANDUJA CHOCOLATE FONDANT WITH DEVONSHIRE ICE CREAM
Steps:
- Preheat oven to 425 degrees F.
- To make Devonshire ice cream. In a small saucepan with a candy thermometer clipped to the side, add the milk, milk powder, sugar, atomized glucose, and butter. Heat until the thermometer reaches 112 degrees F. In a medium bowl, whisk the egg yolks. Before adding the egg yolks to the milk mixture temper it by whisking some of the hot milk into the yolks, then add the yolk and milk mixture back into the milk. Cook on low heat, stirring in figure 8's with a spatula until slightly thickened, at 185 degrees F. Do not over cook, remove immediately from heat. Add the Devonshire cream, mix well and allow to cool before putting in the ice cream machine. Freeze according to manufacturer's instructions, allowing to reach soft to firm consistency. Serve immediately or place in freezer.
- To make the chocolate fondant. Butter a muffin tin.
- In a medium bowl, sift together the flour and salt. Over a double boiler on low heat, melt the butter and chocolate. Meanwhile in a standing mixer whip up the eggs, egg yolks and sugar on high until it reaches ribbon stage. Once at ribbon stage turn the mixer to low and add your melted chocolate and butter, combine well. Fold in the flour. Evenly divide the batter into muffin cups. Bake for 12 minutes, it should still be runny in the center. Serve immediately with the Devonshire ice cream on the side.
GIANDUJA CHOCOLATE CHEESECAKE
This is an unusual cheesecake that is absolutely wonderful. If you're going all out, track down real gianduja chocolate and mascarpone cheese. If that seems too expensive, then use semi-sweet chocolate and a good cream cheese, but don't forget the hazelnut liqueur! It's delicious and decadent. Serve in small pieces.
Provided by SMQ1404
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C.) Butter a 9 inch springform pan. Lay one sheet of phyllo dough in the pan. Tuck it into the pan and let the edges overhang the rim. Brush with butter and layer a second sheet of phyllo. Butter this sheet. Continue until you have used all four sheets of phyllo. End with butter. Use as little butter as possible. Cover the phyllo-filled pan with a damp cloth.
- In the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur.
- Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the phyllo-lined pan. Tuck the edges of the phyllo into the pan making a bit of a rim.
- Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 22.5 g, Cholesterol 140.5 mg, Fat 38.3 g, Fiber 0.7 g, Protein 7.1 g, SaturatedFat 20.4 g, Sodium 123.9 mg, Sugar 11.1 g
CHOCOLATE RICE PUDDING PARFAIT W/GIANDUJA WHIPPED CREAM
This recipe also calls for Caramelized Rice Krispies but I was unable to add it because the title was too long. Comes from Fine Cooking, Pierre Hermé. I love all types of rice pudding(you can probably tell because I have posted so many)but this is much more than rice pudding! The rice pudding can be made up to three days ahead, the whipped cream up to two days ahead, the mousse up to two days ahead. The Rice Krispies will keep for up to a month in an airtight container. Gianduja(pronounced john-doo-yah)is chocolate that is blended with ground hazelnuts. I saw this and I had to make sure I didn't lose it -- so here it is.
Provided by Manami
Categories Dessert
Time P1DT1h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- MAKE THE RICE PUDDING:.
- In a saucepan, combine the milk, sugar, salt, and rice.
- Bring to a boil over medium-high heat.
- Cook at a vigorous simmer, stirring occasionally, until the rice is tender but not breaking apart and the pudding is still a little soupy but thicker than cream, about 15 minute
- Stir in the chopped chocolate and butter until well combined; the mixture will thicken.
- Mix in the raisins, if using.
- Divide among the eight glasses you're using and chill until needed.
- MAKE THE CREAM CHEESE MOUSSE:.
- In a bowl, beat the heavy cream until it forms soft peaks; cover with plastic wrap and refrigerate.
- In a small saucepan, combine the sugar and 2 Tablespoons of the cold water and boil to 248ºF.
- Meanwhile, in a small bowl beat the egg yolks with an electric mixer(a hand-held one works best)until blended.
- When the syrup reaches 248ºF, tuen the mixer on high speed and pour the sugar syrup onto the mixing yolks, avoiding the beaters and the sides of the bowl.
- Beat on medium speed until the mixture cools and becomes pale and ribbony, about 4 min; set aside.
- In a small bowl, sprinkle the gealtin over the remaining 2 Tbs cold water and let it soften and swell, about 2 minute.
- Meanwhile, warm the cream cheese until soft in a bowl set over a pan of simmering water, being VERY careful not to overheat it.
- Whisk until it's smooth.
- Add the confectioners' sugar over the softened gealtin, whisking until smooth and completely blended.
- Remove the bowl from the heat and let the micture cool to room temperasture, 10 to 15 min; it will thicken slightly.
- Fold the reserved sugar-egg-yolk mixture into the cream cheese mixture.
- Then gently fold in the whipped cream.
- Spoon equal amounts of the mousse over the pudding in the glasses.
- Chill until needed, at least 30 minute.
- MAKE THE RICE KRISPIES:.
- In a 3-qt. or larger pot, bring the sugar and water to a boil over medium-high heat; boil for 1 minute
- Sprinkle the Rice Krispies over the syrup, stirring gently to coat (the mixture will clump).
- Keep stirring gently over medium high (the rice will separate) until the rice is golden brown (the pan may smoke a bit), 4 to 5 minute
- Remove from the heat and immediately dump the caramelized Rice Krispies onto a baking sheet to cool.
- When ready to use, break up clumps with your hands.
- MAKE THE GIANDUJA WHIPPED CREAM:.
- In a saucepan, bring the cream to a boil.
- Add the chopped chocolate and whisk vigorously until melted.
- Transfer to a stainless bowl.
- Refrigerate, covered, until the cream is well chilled, about 3 hours.
- Whisk the cream until it forms soft peaks.
- Chill until needed.
- ASSEMBLE THE PARFAIT:
- Remove the glasses with the pudding and mousse from the refrigerator.
- Sprinkle on a generous layer of caramelized Rice Krispies and then a spoonful of the gianduja whipped cream.
- Finish with another sprinkling of Rice Krispies.
- Serve right away and ENJOY!
Nutrition Facts : Calories 660, Fat 51.7, SaturatedFat 31.7, Cholesterol 229.4, Sodium 240.4, Carbohydrate 44.4, Fiber 2, Sugar 27.2, Protein 10.3
More about "gianduja cream recipes"
GIANDUJA CREAM PUFFS | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
Servings 12Calories 333 per serving
GIANDUJA CREAM - SUGARLOVESPICES
From sugarlovespices.com
Reviews 1Estimated Reading Time 6 minsCuisine ItalianTotal Time 10 mins
GIANDUJA- ITALY’S BEST KEPT SECRET - THE PROUD ITALIAN
From theprouditalian.com
GIANDUJA GELATO RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
HAZELNUT CHOCOLATE ICE CREAM RECIPE (GIANDUJA)
From livingsweetmoments.com
HONEY GIANDUJA CREAM - NATUR GRéNG
From naturgreng.com
GIANDUJA CREAM - YUM GOGGLE
From yumgoggle.com
GIANDUJA MOUSSE CAKE | BETTER HOMES & GARDENS
From bhg.com
GIANDUJA, HAZELNUT AND CHOCOLATE ICE CREAM
From icecreamcalc.com
EASY 3 INGREDIENT NUTELLA (GIANDUJA) ICE CREAM - BAKE WITH SWEETSPOT
From bakewithsweetspot.com
GIANDUJA CREAM RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREMA DI GIANDUJA FROM PIEDMONT - BAROLO WINE CLUB
From barolowineclub.com
DECADENT GIANDUJA MOUSSE RECIPE | BAKE OR BREAK
From bakeorbreak.com
GIANDUJA CREAM PUFFS RECIPE
From crecipe.com
HOMEMADE GIANDUJA (ITALIAN CHOCOLATE HAZELNUT SPREAD)
From siftandsimmer.com
'THE PERFECT SCOOP' GIANDUJA-STRACIATELLA GELATO — COOKS WITHOUT …
From cookswithoutborders.com
GIANDUJA MOUSSE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
COCONUT COOKIES, GIANDUJA CHOCOLATE CREAM RECIPE
From ateliersetsaveurs.com
ELSIE'S GIANDUJA ICE CREAM RECIPE | COOKING CHANNEL
From cookingchanneltv.com
GIANDUIA CREAM | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
GIANDUJA (ITALIAN CHOCOLATE HAZELNUT SPREAD) - TARA'S MULTICULTURAL …
From tarasmulticulturaltable.com
GIANDUJA CREAM | HEALTHY APERTURE
From healthyaperture.com
GIANDUJA RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DARING BAKERS: CANNOLI WITH GIANDUJA CREAM AND LEMON GOAT …
From whatsforlunchhoney.net
GIANDUJA: RECIPE, HOW TO CHOOSE THE BEST SPREADS
From gustorotondo.it
GIANDUJA CREAM - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
GIANDUJA GELATO - JEWISH FOOD EXPERIENCE - HOLIDAY RECIPES
From jewishfoodexperience.com
GIANDUJA CREAM PUFFS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MANDIANT GIANDUJA CHOCOLATE TART | LIL' COOKIE
From lilcookie.com
GIANDUJA RECIPES - NYT COOKING
From cooking.nytimes.com
GIANDUJA CREAM | DESSERT RECIPES EASY, GIANDUJA RECIPE, SWEET SAUCE
From pinterest.ca
GIANDUJA CREAM – BD NEWS REPORTER
From bdnewsreporter.com
GIANDUJA ICE CREAM - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GIANDUJA SEMIFREDDO - JOANNE WEIR
From joanneweir.com
RECIPE OF GIANDUJA - CHOCOLATE SPECIALITY | FAUCHON PARIS
From fauchon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love