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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Gianduja

https://www.cuisinedaubery.com/recipe/the-gianduja-from-michalak/

Michalak’s Gianduja (Italian hazelnut paste)

A recipe by Christophe Michalak Tuesday April 5, 2016
2 comments Share:
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Delicious chocolate and hazelnuts spread invented in Italy

FX (François-xavier)

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

Michalak’s Gianduja (Italian hazelnut paste)

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

Michalak’s Gianduja (Italian hazelnut paste)

Did you know that Nutella was originally a Gianduja ?

Michalak’s Gianduja (Italian hazelnut paste)

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"

Michalak’s Gianduja (Italian hazelnut paste)

Source of the recipe

This recipe is from the French chef (Italian descent) Christophe Michalak, a renowned young pastry chef

Michalak’s Gianduja (Italian hazelnut paste)

Ensemble avec Christophe !

Michalak’s Gianduja (Italian hazelnut paste)
Michalak’s Gianduja (Italian hazelnut paste)

Michalak’s Gianduja (Italian hazelnut paste)

Print Recipe, with photos Print Recipe, no photos
Chef: Christophe Michalak Preparation Time: 20 Minutes Yield: 600 grams Skill: Easy Level Cuisine: Italian Cuisine Courses: Base, Sweet Base, Gianduja, 
Milk chocolate Hazelnuts
 5
Ingredients
  • 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...
    Perforated Baking Pan
    9 x 13 inch
    Ninja Food Chopper Express
    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

    Michalak’s Gianduja (Italian hazelnut paste)

    Perforated Baking Pan9 x 13 inch

    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

    Michalak’s Gianduja (Italian hazelnut paste) Michalak’s Gianduja (Italian hazelnut paste) Michalak’s Gianduja (Italian hazelnut paste)

    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

    Michalak’s Gianduja (Italian hazelnut paste)

    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)

    Michalak’s Gianduja (Italian hazelnut paste) Michalak’s Gianduja (Italian hazelnut paste)

    Ninja Food Chopper Express

    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...

    Michalak’s Gianduja (Italian hazelnut paste) Michalak’s Gianduja (Italian hazelnut paste)
    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...

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Milk chocolate Hazelnuts
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    All recipes made with gianduja

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

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    Christophe Michalak’s Key Lime Pie

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    Michalak’s Gianduja (Italian hazelnut paste)


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    2 comments

    NJ (http://Ketofinechocolare.ca) Monday September 26, 2022

    I have a recipe that claims to be authentic made with your ingredients plus the additional ingredients of cream and butter.
    Wouldn't you say that becomes a ganache?

    FX (François-xavier) Monday September 26, 2022

    No, I am surprised, I would not add them. Remember, Gianduja is stored at room temperature, so cream and butter are not a good idea !

    I check the Callebaut Gianduja I bought in store (Callebaut is a good professional grade chocolate brand from Belgium), and I see it contains the same ingredients as mentioned in the recipe.

    Don't get fooled by wrong recipes !

     

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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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