Best Italian Gianduia Loaf With Custard Sauce Recipes

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GIANDUIA



Gianduia image

Many of you may know this chocolate hazelnut spread by another brand name but believe us, it's much better when you make your own. Hand-decorated jars packed with this delicious recipe make perfect holiday gifts!

Provided by Canal House

Categories     condiment

Time 30m

Yield 4 servings

Number Of Ingredients 6

5 ounces (1 cup) skinned hazelnuts
8 ounces semisweet chocolate
Baguette, optional if serving immediately
1/2 cup heavy cream
Sugar, large pinch, or more if you prefer a sweeter gianduia
4 tablespoons good quality salted butter, cut into pieces

Steps:

  • Preheat the oven to 350 degrees F. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool completely.Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often.If serving the Gianduia immediately, place your bread in a 350 degrees F oven for 12 minutes.
  • Grind the hazelnuts with the sugar in a food processor to a fairly smooth, buttery paste.
  • Once the chocolate is completely melted, remove it from the heat and whisk in the cream and butter. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter-like as it cools. Pour the mixture into small jars, or store in a container with a tight-fitting lid.
  • Serve the gianduia with rustic slices of buttered toast.

ITALIAN GIANDUIA LOAF WITH CUSTARD SAUCE



Italian Gianduia Loaf with Custard Sauce image

Gianduia, a ground hazelnut and chocolate confection from the Piedmont, inspired this spectacular terrine.

Yield Serves 12

Number Of Ingredients 21

12 ounces imported milk chocolate (such as Lindt), chopped
1 cup (2 sticks) unsalted butter
1/3 cup light corn syrup
1/2 cup chilled whipping cream
6 tablespoons Frangelico (hazelnut liqueur)
4 large egg yolks
2 tablespoons sugar
2 tablespoons water
1 cup very finely chopped toasted hazelnuts (about 4 ounces)
1/2 cup sour cream
9 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped
10 tablespoons unsalted butter
3 tablespoons light corn syrup
2 cups half and half
1 vanilla bean, split lengthwise
6 egg yolks
6 tablespoons sugar
1 cup chilled whipping cream
1/4 cup Frangelico
3 ounces imported milk chocolate (such as Lindt), finely chopped
12 husked toasted hazelnuts

Steps:

  • Line 5 1/2- to 6-cup metal loaf pan with plastic wrap, overlapping sides. Melt chocolate and butter with corn syrup in heavy large saucepan over medium-low heat, stirring until smooth. Cool to lukewarm, whisking occasionally.
  • Whisk 1/4 cup cream, 4 tablespoons Frangelico, yolks, sugar and 2 tablespoons water in small metal bowl. Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 160°F., about 3 minutes. Remove from over water. Add yolk mixture and remaining 2 tablespoons Frangelico to chocolate mixture in pan; whisk until smooth. Mix in nuts. Chill until cool, about 10 minutes. Using electric mixer, beat remaining 1/4 cup cream with sour cream in large bowl to stiff peaks. Add chocolate mixture and fold together. Pour filling into prepared pan; smooth top. Cover and chill overnight.
  • Combine all ingredients in heavy medium saucepan. Stir over low heat until melted. Cool to lukewarm. Pour 1/2 cup glaze over filling in pan; shake pan gently to smooth top. Freeze until glaze sets, about 20 minutes.
  • Line cookie sheet with foil. Lift loaf from pan. Turn loaf out onto foil; peel off plastic. Whisk remaining glaze over low heat until just spreadable. Pour all but 1/4 cup glaze over loaf. Spread over top and sides with icing spatula, spreading glaze that runs onto foil up sides of loaf to cover completely. Chill 1 hour. (Can be prepared 2 days ahead. Cover and chill loaf and reserved 1/4 cup glaze separately.)
  • Bring half and half to simmer in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Whisk yolks and sugar in medium bowl to blend. Whisk in hot half and half mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Mix in cream and Frangelico. Cover and chill until cold. (Can be prepared 2 days ahead.)
  • Melt milk chocolate in top of double boiler over simmering water, stirring until smooth. Spoon all but 2 tablespoons melted chocolate into parchment cone. Remove loaf from foil and transfer to platter. Pipe chocolate lines crosswise atop loaf, spacing 1/8 inch apart. Dip 1 hazelnut halfway into chocolate in pan; place atop center of loaf. Repeat with remaining nuts, spacing evenly and forming line down center. (Can be prepared 3 days ahead; refrigerate.)
  • Using long thin knife, cut loaf into 1/2-inch-thick slices, wiping knife clean between cuts. Place slices on plate; surround with sauce. Whisk reserved glaze over low heat until melted. Spoon into parchment cone. Pipe Zs atop sauce.

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