Best 4 Gianduja Souffle Recipes
Indulge in a culinary journey with our exquisite Gianduja Soufflé, a masterpiece that tantalizes taste buds with its symphony of flavors. This classic French dessert features a light and airy soufflé base infused with the rich, nutty essence of gianduja, a decadent chocolate-hazelnut spread. As you delve into this delightful creation, a velvety smooth texture envelops your senses, while a burst of chocolate and hazelnut flavors dances on your palate. Accompanying this heavenly soufflé are three irresistible recipes that elevate the experience to new heights. Embark on a delectable adventure with our Gianduja Ice Cream, a symphony of creamy textures and intense chocolate-hazelnut notes. For those seeking a refreshing twist, our Gianduja Parfait offers a delightful play of textures with its alternating layers of airy mousse and rich chocolate ganache. And to complete this extraordinary culinary journey, our Gianduja Truffles present a symphony of flavors and textures, each bite a moment of pure bliss.
Let's cook with our recipes!
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.
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 CARAMEL "MUD"
Steps:
- In a small pot set over medium-low heat, add the cream and the invert sugar and cook until warmed through, then set aside.
- In a small pot set over medium-high heat, add 110 grams water, the glucose and sugar and bring to a light caramel, a candy thermometer will read 356 degrees F (180 degrees C). Add the vanilla bean and seeds. Stir in the cream mixture slowly and carefully, as the caramel will bubble and rise. Place the Gianduja chocolate in a medium bowl and pour the hot cream mixture over the top, using a whisk to blend together. Remove the vanilla bean, then add the butter and use an immersion blender to emulsify. Cover the surface of the caramel with plastic wrap to prevent it from drying out. When cool, pour the caramel into shot glasses and top with cookie crumbles, then serve.
GIANDUJA
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
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.
Tips:
- Use high-quality chocolate for the best flavor. A chocolate with a cocoa content of at least 70% is ideal.
- Make sure the butter and chocolate are at room temperature before you start cooking. This will help them to emulsify smoothly.
- Don't overbeat the egg whites. Overbeaten egg whites will make the soufflé tough.
- Bake the soufflé immediately after assembling it. The longer it sits, the more likely it is to deflate.
- Serve the soufflé immediately. It will start to deflate as soon as it is out of the oven.
Conclusion:
This Gianduja Soufflé is a delicious and impressive dessert that is perfect for a special occasion. With its rich chocolate flavor and light and airy texture, it is sure to be a hit with your guests. Remember that soufflés can be tricky, so it is important to follow the recipe carefully. With a little practice, you will be able to make perfect soufflés every time.
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