Gianduja (hazelnut-chocolate confection)

Gianduja is a great building block in the pastry world, used for making cakes, mousses, ganaches, bonbons, the sky is the limit
You can think of it as the nutella of pastry chefs or homemade nutella, its nutty chocolatey flavour profile makes for great desserts!
I like to use it in cake frostings, macaron fillings or even just on its own!
Toasting the hazelnuts is really important to bring out the nuttiness and actually some people just leave the peel on the hazelnuts so feel free to do that as well, youll get a deeper caramel colour
Useful tools as seen in this video:
food processor - amzn.to/3rqUJUV
eclair moulds:
amzn.to/3IeUhzM
Recipe could not be simpler:
200g (equal parts) of each of the following ingredients
- milk chocolate
- icing sugar
- hazelnuts
Try it! you wont regret it! :)
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**Recipes where I use gianduja:
Gianduja ganache: • Gianduja Ganache
gianduja mousse: • Gianduja (hazelnut & c...

[@lorenapaiva4891]

Thanks for the recipe!! I was looking for exactly this

[@BakingNicky]

Awesome, glad it helped! 😄

[@ParnellTheChef]

I was looking for a gianduja recipe! Ever since my Nutella pastafrola video (I talked about the origins of Nutella in the video), I was curious as to how giandulja was made. It looks like it's a lot easier than one might assume.I like the molds you used, and it also looked like it had a nice texture: thick enough to cut, but not too hard. Thanks for sharing!

[@BakingNicky]

Thanks! I was also curious because I see it in a lot of pastry chef creations! I think with a better blender one could go finer in terms of texture but this was ok for me, i liked a few visible bits of hazelnuts :)

[@ParnellTheChef]

@@BakingNicky I like a few bits of nuts in things as well. Once again, well done!

[@allaboutcreationrrc4504]

Can we use homemade powder sugar instead of castor sugar

[@inesakhimchyan9031]

Thank you for the recipe! Would you please tell me how long we can keep it and where? Like room temperature or refrigerate? Thanks again!!

[@BakingNicky]

Good questions! I keep mine in the fridge because nuts do go off quicker than the chocolate and you will taste it when that happens, they should keep well in the fridge for up to 5 weeks easily Watch out for fridge odors that might spoil the flavor too 😅

[@luceroiturjim2424]

Excuse me, did you put all the dough in the chocolate?

[@nazmifalay9645]

👏👏🙏

[@Verradonairun]

Can you do the same thing with almonds? Would it taste different from the hazelnut version?

[@BakingNicky]

Hello! they would definitely taste different, hazelnuts are a lot more fragrant (this is almost like hard nutella!), but I think you can still make something delicious if you use almonds :)

[@TheGhida]

That’s a great recipe... thks.. But Where can I find your Guanduja ganache recipe? Will be glad to receive it ... must be exquisite...

[@BakingNicky]

Oh thank you for reminding me to adjust the description! Here is the recipe for the ganache: kzbin.info/www/bejne/fqjCiY2BjpaikLc and its sooo good! thanks for your comment, I hope you enjoy the recipes :)

[@edineujunior]

Question I just read that Gianduja (my favorite) are made with 70% hazelnut and 30% chocolate. So would a small tryal of 140g of hazelnut and 60g of chocolate worth the try? Your recipe is like 50% a d 50%

[@CocoNilla100]

Thanks for a great video. Gianduja reminds me of chocolate marzipan. Where can I purchase the silicone mould that you used?

[@BakingNicky]

Hi there! these are from silikomart, I found them on Amazon but you can use any mould shape you like :)

[@anaburshtein5368]

In AliExpress

[@orangedingo1619]

Omg!!!!!!!!!!!

[@BakingNicky]

So good, right?! 😍

[@user-nl5zk3uy5b]

سبب ظهور حبيبات دهنيه ع سطحها بعد العمل

[@romabernard6375]

Thank u for the recipe. At the end u hve added melted chocolate to the paste, please advise how much chocolate is added. Thank u

[@BakingNicky]

Hello! Ah you missed it earlier in the video, it was 200g.

[@romabernard6375]

Thank u for ur reply

[@ghh8503]

Thanks for the recipe❤❤❤I tried it but mine ended up powdery rather than gooey... Can I fix it by adding more chocolate?

[@BakingNicky]

That’s the strange thing since sugar is basically melting when you blend it as it gets hot, maybe try blending longer? The recipe should work as is, perfect balance of flavour, fats and sweetness

[@gone6442]

i wanna mix the hazelnut icing paste with normal cocoa powder and see what happens

[@NeuroPulse]

I think that's what those ice cube chocolates are.