Gianduja Cream Food

GIANDUJA

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.

GIANDUIA GELATO

Steps:

• Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil, stirring occasionally. Remove from heat and let steep, covered, 20 minutes.
• Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.
• Put 1/4 cup milk mixture in a small bowl and whisk in cornstarch. Return to saucepan, then boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 6 hours.
• Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

GIANDUJA CREAM

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 BARS

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 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.

GIANDUIA ICE CREAM

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.

GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)

Steps:

• Heat an oven to 150c (300f)
• Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
• In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
• Add in the oil and powdered sugar and blend thoroughly.
• Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
• Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.

CHOCOLATE RICE PUDDING PARFAIT W/GIANDUJA WHIPPED CREAM

Steps:

• MAKE THE RICE PUDDING:.
• In a saucepan, combine the milk, sugar, salt, and rice.
• Bring to a boil over medium-high heat.
• Cook at a vigorous simmer, stirring occasionally, until the rice is tender but not breaking apart and the pudding is still a little soupy but thicker than cream, about 15 minute
• Stir in the chopped chocolate and butter until well combined; the mixture will thicken.
• Mix in the raisins, if using.
• Divide among the eight glasses you're using and chill until needed.
• MAKE THE CREAM CHEESE MOUSSE:.
• In a bowl, beat the heavy cream until it forms soft peaks; cover with plastic wrap and refrigerate.
• In a small saucepan, combine the sugar and 2 Tablespoons of the cold water and boil to 248ºF.
• Meanwhile, in a small bowl beat the egg yolks with an electric mixer(a hand-held one works best)until blended.
• When the syrup reaches 248ºF, tuen the mixer on high speed and pour the sugar syrup onto the mixing yolks, avoiding the beaters and the sides of the bowl.
• Beat on medium speed until the mixture cools and becomes pale and ribbony, about 4 min; set aside.
• In a small bowl, sprinkle the gealtin over the remaining 2 Tbs cold water and let it soften and swell, about 2 minute.
• Meanwhile, warm the cream cheese until soft in a bowl set over a pan of simmering water, being VERY careful not to overheat it.
• Whisk until it's smooth.
• Add the confectioners' sugar over the softened gealtin, whisking until smooth and completely blended.
• Remove the bowl from the heat and let the micture cool to room temperasture, 10 to 15 min; it will thicken slightly.
• Fold the reserved sugar-egg-yolk mixture into the cream cheese mixture.
• Then gently fold in the whipped cream.
• Spoon equal amounts of the mousse over the pudding in the glasses.
• Chill until needed, at least 30 minute.
• MAKE THE RICE KRISPIES:.
• In a 3-qt. or larger pot, bring the sugar and water to a boil over medium-high heat; boil for 1 minute
• Sprinkle the Rice Krispies over the syrup, stirring gently to coat (the mixture will clump).
• Keep stirring gently over medium high (the rice will separate) until the rice is golden brown (the pan may smoke a bit), 4 to 5 minute
• Remove from the heat and immediately dump the caramelized Rice Krispies onto a baking sheet to cool.
• When ready to use, break up clumps with your hands.
• MAKE THE GIANDUJA WHIPPED CREAM:.
• In a saucepan, bring the cream to a boil.
• Add the chopped chocolate and whisk vigorously until melted.
• Transfer to a stainless bowl.
• Refrigerate, covered, until the cream is well chilled, about 3 hours.
• Whisk the cream until it forms soft peaks.
• Chill until needed.
• ASSEMBLE THE PARFAIT:
• Remove the glasses with the pudding and mousse from the refrigerator.
• Sprinkle on a generous layer of caramelized Rice Krispies and then a spoonful of the gianduja whipped cream.
• Finish with another sprinkling of Rice Krispies.
• Serve right away and ENJOY!