Best 2 Gianduja Cream Recipes
Indulge in the velvety embrace of Gianduja Cream, a symphony of rich chocolate and nutty hazelnut flavors. This delectable spread has captivated taste buds for centuries, finding its roots in the heart of Turin, Italy. Gianduja's versatility knows no bounds, seamlessly complementing everything from sweet to savory dishes. Embark on a culinary journey as we present a collection of tantalizing recipes featuring this treasure.
Within these pages, you'll find a symphony of Gianduja-infused creations that will delight your palate. Craft a luscious Gianduja Mousse, a heavenly confection that showcases the cream's ethereal texture and symphony of flavors. Transform your breakfast routine with Gianduja-stuffed French Toast, where each bite reveals a warm embrace of chocolate and hazelnut. Journey to Italy with our Gianduja-filled Cannoli, a crispy pastry shell enveloping a creamy, nutty filling.
For a delightful twist, try our Gianduja-Hazelnut Biscotti, a perfect companion for your morning coffee or a sweet afternoon treat. Explore the savory side of Gianduja with our Gianduja-Stuffed Chicken Breast, where juicy chicken pairs harmoniously with a rich, nutty filling. Elevate your pasta game with our Gianduja-infused Alfredo Sauce, a creamy delight that will tantalize your taste buds.
As you venture through these recipes, you'll discover the boundless possibilities of Gianduja Cream. Each dish is a testament to its versatility and ability to transform ordinary ingredients into extraordinary culinary experiences. Prepare to be captivated by the magic of Gianduja, a true gem in the world of gourmet cuisine.
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 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.
Tips:
- Use high-quality chocolate. The better the chocolate, the better the gianduja cream will be. Look for chocolate with a cocoa content of at least 70%.
- Toast the hazelnuts. Toasting the hazelnuts brings out their flavor and makes them more aromatic.
- Use a food processor or blender to grind the hazelnuts. This will help to create a smooth and creamy texture.
- Be patient when making the gianduja cream. It takes time to stir the cream until it is smooth and thick.
- Store the gianduja cream in a cool, dry place. It will keep for up to 2 weeks.
Conclusion:
Gianduja cream is a delicious and versatile ingredient that can be used in a variety of desserts. It is perfect for spreading on bread or crackers, using as a filling for cakes and pastries, or adding to ice cream or yogurt. It tastes great on crepes, pancakes and waffles. With its rich, nutty flavor and smooth, creamy texture, gianduja cream is sure to be a hit with everyone who tries it.
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