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 - https://amzn.to/3rqUJUV
eclair moulds:
https://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 & chocolate) Mousse