Gianduja Marjolaine Recipes

GIANDUJA

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.

GIANDUJA

Steps:

• Heat oven to 350 degrees. On a baking pan, toast the hazelnuts until golden, 7 to 10 minutes. Remove from oven, and immediately transfer to food processor. Process until very smooth and runny, about 3 minutes. Scrape down sides of bowl several times. While processor is running, add oil. Scrape down sides again. Add cocoa; process to combine.
• Mix corn syrup and sugar in saucepan, and place over medium-high heat. Cook until sugar has dissolved, about 3 minutes. Stir in cream until just combined; remove from heat. While processor is running, slowly pour in syrup. Transfer to small bowl, and let cool.

MARJOLAINE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll puff pastry to 13x13 inches square. With a sharp knife, trim to 12x12 inches. Cut into 3 equal strips, 4x12 inches. Poke each strip several times with a fork. Arrange on prepared baking sheet. Sprinkle with hazelnuts.
• Bake in preheated oven for 8 to 10 minutes, or until puffed and golden. Allow to cool. If not equal in size, trim with a serrated knife, using a gentle sawing motion.
• Melt chocolate in a bowl over barely simmering water, stirring constantly, until smooth. Cool to room temperature. In a large bowl, beat together cream cheese, brown sugar and coffee until smooth. Blend in melted chocolate. Fold in ground hazelnuts and almonds. In a large bowl, whip cream until peaks form. Fold 1/3 of the whipped cream into the cheese mixture, then quickly fold in remaining whipped cream until no streaks remain.
• Spread 1/3 of filling on a strip of puff pastry. Repeat layers. Refrigerate for 3 hours, or until set. With a serrated knife, cut into 10 slices using a gentle sawing motion.

GIANDUJA BARS

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 MARJOLAINE

Steps:

• Combine 55g (¼ cup) of the caster sugar, hazelnuts and cornflour in a food processor and process until finely ground. Using an electric mixer, whisk egg whites until foamy, add a pinch of salt and whisk until soft peaks form, then gradually add remaining sugar and whisk until mixture is thick and glossy. Carefully fold nut mixture into egg white mixture in 2 batches until just combined. Spoon mixture into a baking paper-lined 1.5cm-deep 26x32cm oven tray, smooth top and bake at 180C for 25 minutes or until golden. Stand meringue in tray for 10 minutes, then turn out onto a wire rack covered with a piece of baking paper and carefully peel off baking paper lining. Cool. For gianduja filling, process hazelnuts and icing sugar in a food processor until a smooth, oily paste forms (this will take about 5 minutes and you will need to keep scraping down the side of the bowl). Add melted chocolate and process until combined and mixture is smooth. Transfer gianduja to a bowl, stir in one-third of the whipped cream to loosen, then fold in remaining whipped cream until just combined. For ganache, process chopped chocolate in a food processor until the size of large breadcrumbs. Bring cream just to the boil in a small saucepan. With food processor running, add hot cream to chocolate and process until mixture is smooth. Transfer to a small bowl and cool at room temperature until thick and of spreading consistency. Cut hazelnut meringue into 4 widthways. Place a meringue rectangle on a serving plate and spread with one-third gianduja filling, then repeat layering twice more, finishing with a layer of meringue. Spread top and sides of cake with ganache and refrigerate until set. Cake will keep, refrigerated, in an airtight container for up to 1 week.

GIANDUJA SOUFFLE

Steps:

• Preheat the oven to 375 degree F. Butter and sugar 6 (6-ounce) ramekins.
• Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts. Remove the butter mixture from the heat, add the chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized balls about the size of a walnut. Reserve in the refrigerator.
• Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Remove the mixture from the heat. Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.
• Place the egg whites in a large bowl with the cream of tartar. Using a hand mixer, whip the egg whites until soft peaks. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks. Fold the egg whites into the warm chocolate mixture.
• Place a ball of the chilled chocolate mixture in each of the ramekins. Spoon the souffle mixture over the chocolate balls and up to the rim of the ramekins. (At this point the souffle can be covered and kept refrigerated for 2 days.)
• Place the ramekins in a hot water bath and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). Remove from the oven and serve immediately.

GIANDUJA MOUSSE

Steps:

• Place both chocolates in a heat-proof bowl; set over a pan of simmering water. Stir occasionally until completely melted. Remove from heat; set aside in a warm place.
• Place cream in the bowl of an electric mixer fitted with whisk attachment; whip until soft peaks form. Transfer to a medium bowl. Cover; chill. Wash and dry mixer bowl.
• Place the egg yolks in the mixer bowl, and whip on medium speed until pale yellow, 4 to 5 minutes.
• Place sugar, corn syrup, and 1 tablespoon water in a small, shallow saucepan set over medium-high heat. Attach a candy thermometer to side of pan, and cook until sugar syrup reaches soft-ball stage (238 degrees).
• Increase mixer speed to high; pour sugar syrup down side of bowl; continue mixing on high 5 seconds. Reduce speed to medium; mix until bottom of bowl is warm to the touch. Quickly whisk egg mixture into chocolate. Whisk in one-third of chilled whipped cream; gently fold in remainder. Cover with plastic, and chill until set, about 2 hours.

MARJOLAINE

Steps:

• Preheat the oven to 350°F (180°C). Line two 11-by-17-inch (28-by-43-cm) rimmed baking sheets with parchment paper.
• To make the cake base, spread the hazelnut powder on another rimmed baking sheet, place in the oven, and bake for about 5 minutes, or until it smells like roasting nuts. Remove from the oven and pour into a bowl to cool.
• In a stand mixer fitted with the whip attachment (or by hand with determination), whip together the eggs and 1⅔ cups (180 g) of the powdered sugar until white and creamy. Using a rubber spatula, fold in the hazelnut powder and flour just until thoroughly combined. Transfer the mixture to a large bowl, and rinse the whip attachment and the mixer bowl. Dry thoroughly.
• Refit the whip attachment to the mixer, and put the egg whites, the remaining 5 tablespoons (40 g) powdered sugar, and the salt in the bowl. Beat until stiff peaks form. Gently fold the beaten whites into the egg-hazelnut mixture just until no streaks are visible.
• Divide the batter evenly between the prepared baking sheets, and spread to level with a spatula, preferably an offset spatula. Place in the oven and bake for 11 minutes, or until lightly browned and set. Let cool in the pans on wire racks for about 10 minutes, then remove the parchment paper by lifting and peeling it slowly off the cakes. Let cool completely.
• To make the ganache, put the chocolate in a bowl. In a small saucepan, bring the cream to a boil and pour it over the chocolate. Let sit for 3 minutes, then whisk until smooth. Let the ganache sit for 20 minutes at room temperature to firm up a bit.
• To make the buttercreams, rinse the whip attachment and bowl again, then put the egg yolks in the bowl. In a saucepan, combine the sugar and water over medium heat and heat until the sugar melts. Clip a candy thermometer to the side of the pan. When the sugar mixture reaches 226°F (108°C), start whisking the egg yolks. When it reaches 239°F (115°C), remove from the heat while slowly pouring in the yolks and whisking constantly. Continue whisking until the mixture is at room temperature.
• Add the butter a few pieces at a time to the cooled egg mixture and whisk until well incorporated. Scoop out half of the mixture into another bowl. Split the vanilla bean lengthwise and, using the tip of a sharp knife, scrape the seeds from the pod halves into one of the bowls and mix well. Add the Nutella to the second bowl and mix well. If you notice a shiny film forming as you are stirring the buttercreams, quickly add a few drops of cold water and continue stirring. The buttercreams are easiest to work with if used right away.
• If you're unable to get your hands on (that is, build) a metal mold in the dimensions described in the headnote, you can use 2 half-gallon (2-liter) milk cartons with the top and one long side cut out of each one. Adjust to any desired length by sliding the sides of the two cartons onto one another. Tape the bottom of the mold so that it maintains a perfect rectangle, and line the inside of the mold with parchment paper. With your "mold" built, you are ready to build your cake.
• Measure the width of the mold, then cut the cakes into slabs of the same width, minus 1/4 inch (6 mm). Cut the slabs into even lengths to fit the mold. Place a cake layer, shiny brown side up, in the mold and brush a little of the rum over it. Top the cake layer with a layer of the Nutella buttercream, making it slightly thicker than the cake layer. Top the buttercream with a second cake layer, shiny brown side up, and brush with more rum. Top the cake layer with a layer of ganache, making it slightly thicker than the cake layer. Place a third cake layer, shiny brown side up, on the ganache layer and brush with more rum. Add a layer of the vanilla buttercream, making it slightly thicker than the cake layer. Repeat the layers, finishing with a cake layer topped with a layer of ganache. Then add the nuts.
• Let the cake rest in the refrigerator overnight. The next day, cut the tape holding the mold together to release the cake. You may discover that the whole thing has sunk a bit, or that the cake has soaked the ganache excessively. No matter. You will have a delicious, silky brick of joy. To serve, cut into slices with a hot, wet knife.

GIANDUJA CHOCOLATE CHEESECAKE

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.

TORTA ALLA GIANDUIA (CHOCOLATE HAZELNUT CAKE)

Steps:

• Preheat oven to 350-degrees.
• Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
• In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).
• In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts.
• Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
• Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
• Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
• Transfer to a plate and let cool.
• This is imperative: if they go on the ganache while hot, it'll turn oily (believe me I speak from experience).
• In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently.
• Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.
• Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
• Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
• If you have used Frangelico, put shot glasses on the table and serve it with the cake.