Gianduja is basically a chocolate-flavoured praline, although the praline isn't as time-consuming to make as classic praline. Gianduja has a more buttery texture and less nutty flavour than classic praline. Also, gianduja tastes much more like Nutella and the saltiness mixed with the butteriness of the hazelnuts make it taste a tiny bit of peanuts even though there aren't any.
The difference between the two is that to make gianduja, you do not need to make a caramel and then pour over the roasted nuts, you just add icing sugar to the roasted nuts.
To have a super buttery, not as nutty and strong as classic praline, the key is to take the most skins you can off the hazelnuts and really roast them for the 8-9 minutes. In most recipes for classic praline, you don't need to be thorough with the peeling of the skins, because, in most recipes, you don't need to roast the nuts for as long and so the skins come off with much more difficulty.
Gianduja is so delicious even without the adding of the chocolate and I really would consider replacing classic praline with this type, without almonds and caramel because it's so silky and tasty.
Ingredients:
70 g hazelnuts
40 g icing sugar
1/4 teaspoon sea salt flakes
40 g milk chocolate
Recipe:
Place the hazelnuts on a baking tray with baking parchment and roast 8-9 minutes in 180°C oven until the shells are coming off on their own and they are golden on the inside.
Once cooled, take off the shells by rubbing the hazelnuts together.
Place in a mini food processor or chopper with the icing sugar + sea salt and blitz until a smooth paste forms. First, it will look like wet sand but continue blitzing and scraping down the sides of the container and it will turn into a spread.
Then add in the melted chocolate, blitz again and it's ready!
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