Best Gianduja Cream Recipes

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.

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.

HAZELNUT-GIANDUJA ICE CREAM

Steps:

• Spray a 9 by 4 1/2 by 2 3/4-inch loaf pan with cooking spray. Line pan with plastic wrap, overlapping edges; set aside. Coarsely chop 1 cup hazelnuts; combine with milk in medium saucepan. Bring to a gentle boil. Remove from heat; steep for 1 hour.
• Combine egg yolks and sugar in bowl of electric mixer. Using whip attachment, beat at medium-high speed until very thick and pale yellow, 2 to 3 minutes. Meanwhile, strain milk, and discard nuts. Bring milk back to a simmer.
• Whisk half of the hot milk into the sugar mixture. Return to saucepan. Cook over low heat, stirring, until thick enough to coat a wooden spoon, 6 to 8 minutes.
• Remove from heat. Stir in cream; pass through fine strainer. Pour into medium bowl; chill over ice bath. Stir in Frangelico. Freeze in ice-cream maker according to manufacturer's instructions. Cut remaining hazelnuts in half; add nuts to ice cream, churning to incorporate, about 30 seconds.
• Spoon one-third of ice cream into prepared pan; drizzle with 1/3 cup gianduja. Repeat layering process with ice cream and gianduja, ending with an ice-cream layer. Cover with overlapping plastic wrap; freeze until firm.
• To serve, invert loaf pan onto serving plate. Cover bottom and sides of pan with cold wet towel; rub for about 1 minute. Pull plastic wrap down; ice cream will slide from pan. Remove plastic wrap, slice, and serve.