We love hazelnuts! With them, of course, we prepare delicious homemade pralines that will be used for many preparations. You can also prepare homemade hazelnut paste and gianduja. It’s even simpler.
For the hazelnut paste, just mix very finely roasted hazelnuts and icing sugar.
For the gianduja, simply add milk chocolate. If you have a powerful enough blender, this will be a breeze. You will love the result.
The main difference between praline and hazelnut paste is that the sugar is not caramelized in the latter. Moreover, you can also not add sugar to obtain a hazelnut purée. But, this cannot be used for the gianduja.
If I prepared this hazelnut paste and this gianduja, it is because I had planned to do F. Daubinet’s gianduja tart. I needed both to make the creamy ganache. Of course, you can buy all this ready-made. But for that, I would have had to think about placing an order.
The homemade version is excellent. However, I do not advise you to follow a recipe that uses purchased gianduja to the letter. Homemade gianduja needs less cream. So, I struggled a bit to get the right ganache texture. But the finale was excellent, and almost as beautiful as the original. Unfortunately, I could not publish the recipe, because I did not note my modifications.
Hazelnut paste and homemade gianduja:
250g icing sugar
Preheat the oven to 160°C;
Spread the hazelnuts on a baking sheet and roast them for about 20 minutes.
Place the hazelnuts on a clean tea towel and rub them to remove the skins.
Put the hazelnuts and icing sugar in the blender.
Blend on high speed until smooth. Depending on the robot used, this may take a longer or shorter time. Stop regularly to return the dough to the blades and possibly let the motor rest.
150g milk chocolate
150 g of hazelnut paste
Put the chocolate in a bowl and melt it in the microwave in 20-second increments. stir each time.
Stop as soon as half of the chocolate is melted. Stir for about 2 minutes to melt the rest. If necessary, reheat the bowl for a few seconds in the microwave to melt the rest. This is an express way to temper chocolate.
Mix the tempered chocolate and the hazelnut paste.
Put in a frame or a mold and let cool. Cut if necessary.
I will have to make some more to garnish Easter chocolates. Just a roasted hazelnut in the center and a tempered chocolate shell. It should be perfect!