Gianduja Cream Recipes

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GIANDUJA CREAM



Gianduja Cream image

This recipe for gianduja cream is courtesy of Michael Laiskonis.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Number Of Ingredients 10

2 tablespoons sugar
1 cup heavy cream
1 star anise
Freshly grated zest of half an orange
1 sheet gelatin
1 large egg yolk
4 ounces Amedei "Toscana Nut Brown" gianduja, chopped
Whipped cream, for serving
Hazelnuts, shelled, roasted, and lightly crushed, for serving
Honey, for serving

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.

GIANDUJA CHOCOLATE FONDANT WITH DEVONSHIRE ICE CREAM



Gianduja Chocolate Fondant with Devonshire Ice Cream image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 14

1 1/3 cups whole milk
0.8 ounces 0% fat milk powder
1/3 cup sugar
1-ounce atomized glucose (powdered glucose)
3 tablespoon unsalted butter, melted
2 large egg yolks
6.5 ounces Devonshire cream
1 pound (4 sticks) unsalted butter, plus extra for muffin tin
2/3 cup all-purpose flour
Pinch salt
1 1/2 pounds dark Gianduja chocolate
8 large eggs
8 large egg yolks
1 cup sugar

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.

GIANDUIA ICE CREAM



Gianduia Ice Cream image

Categories     Chocolate     Frozen Dessert     Hazelnut     Gourmet

Yield Makes about 1 quart

Number Of Ingredients 9

5 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
2/3 cup butter *
1 vanilla bean
2 cups whole milk
2 cups heavy cream
8 large egg yolks
1/4 cup sugar
Garnish if desired: 1/4 cup chopped toasted skinned hazelnuts

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



Gianduja image

This hazelnut-flavored chocolate, popular in Europe, makes a delicious sauce or spread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/3 cups

Number Of Ingredients 6

1 cup raw hazelnuts (5 ounces)
1 tablespoon hazelnut oil, or other nut-flavored oil
3 tablespoons Dutch cocoa powder
3/4 cup light corn syrup
1/4 cup superfine sugar
1/4 cup heavy cream

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.

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