Hazelnut gianduja sliceable, 150 g

Hazelnut gianduja sliceable, 150 g

When it comes to nougat, there are always real communication difficulties between the Swiss and Germans, as nougat in Switzerland is normally sugar with almonds formed into thin flakes. In Germany, on the other hand, nougat is a firm nut paste that is used to refine many baked goods. In this case, we are talking precisely about this nougat. This sliceable hazelnut gianduja is a delicious, sliceable hazelnut and chocolate paste made mainly from hazelnuts and chocolate and originating in Italy. The term "gianduja" refers to a special type of chocolate that is mixed with a significant amount of ground nuts, typically hazelnuts. This gives it a rich texture and a unique nutty flavor profile. The preparation involves roasting and grinding hazelnuts into a paste, which is then mixed with chocolate (often a combination of milk and dark chocolate) as well as sugar and cocoa butter to achieve the desired consistency and flavor. The firm gianduja hazelnut is ideal for making pralines, homemade branchli and various chocolate specialties. If the mixture is carefully dissolved over a bain-marie at 40 degrees, it is also ideal for filling cakes, conjuring up chocolate cakes and tarts or refining your favorite desserts - or even simpler: simply enjoy on its own!!!

For the Branchli, the firm hazelnut paste is rolled into long strands with the help of powdered sugar, cut into approx. 10 long pieces with the help of a knife, rolled in hazelnut brittle and finally dipped in tempered couverture. Thanks to this cut-resistant gianduja mixture, making homemade branchli is child's play. The ready-to-use hazelnut mixture can also be easily rolled out to a thickness of 1 cm using a rolling pin. Adding a little powdered sugar is also essential to ensure that nothing sticks. A wide variety of motifs can then be cut out of the mixture. After dipping the motifs in tempered couverture, you will have delicious, homemade pralines with a heavenly nougat center. For an extra crunch, the delicacies can be garnished with Hüppen flakes, almond or hazelnut brittle. See for yourself and delight every hazelnut and chocolate lover with your homemade, sweet creations.

Another processing option is to melt the gianduja mixture. By then whipping the cooled mixture, you can conjure up wonderfully nutty cake fillings or praline masses. To do this, cut the nougat into small cubes. Place half of it in a bowl and carefully melt this part of the nougat over a bain-marie. As soon as the nougat has melted, you can remove the bowl from the bain-marie and add the other half of the nougat and stir until it has dissolved. Leave the nougat to stand at room temperature. As soon as the mixture has reached room temperature, it can be whipped. The airy, nutty cream is perfect as a cake filling, praline filling or as an addition to a chocolatey, nutty buttercream.

Easy to make: sinfully delicious nougat rings

Nougat rings are simply always worth a sin! We have a delicious shortcrust pastry base for you that is topped with exactly this nougat and finished with hazelnut brittle and crunchy couverture. Be sure to try the recipe!

Ingredients for 14 large rings: 

75 g granulated sugar 

150 g butter, soft

40 g whole egg 

225 g white flour 

1 pinch of salt

1 pinch of vanilla seeds

300 g nougat 

150 g hazelnut brittle 

200 g couverture 

Preparation:

1. start by making the shortcrust pastry. Beat the granulated sugar with the soft butter until fluffy and then add the whole egg and stir in briefly. Then add the salt, vanilla seeds and white flour. Mix everything together again briefly with a hand mixer and then pour the "crumbly" dough onto your work surface. Now knead everything together to form a firm dough, press it flat, wrap it in cling film and put it in the fridge for an hour.

2. cut the nougat into small cubes. Put half of it in a bowl and carefully melt this part of the nougat over a bain-marie. As soon as the nougat has melted, you can remove the bowl from the bain-marie and add the other half of the nougat and stir in until it has dissolved. Leave the nougat to stand at room temperature.

3. preheat the oven to 170 ºC fan oven. Take the chilled shortcrust pastry out of the fridge and roll it out on a floured work surface to a thickness of 5 mm using rolling pins. Cut out the shortcrust pastry with a round cutter (9.5 cm large | 7.5 cm small) and then cut out the center with a small cutter (5 cm large | 3 cm small). Place the rings on a baking tray lined with baking paper and bake at 170 ºC fan oven for approx. 10 to 15 minutes.

4 Beat the melted, slightly thickened nougat mixture with a hand mixer and pour it into a piping bag with a perforated nozzle (8 mm). Now pipe a ring onto the shortcrust pastry ring. You can also use our hazelnut or almond filling here. Press the ring onto a bowl of hazelnut or almond brittle. This will adhere perfectly to the nougat mixture. The nougat ring is then dipped in tempered couverture or cake icing. Finally, sprinkle with a little brittle or decorate with another couverture/cake icing.

Worth a sin!

Experience the tempting world of sliceable hazelnut gianduja - a heavenly combination of the finest chocolate and roasted hazelnuts that will tantalize your taste buds. This Italian delicacy is known for its unique texture and intense, nutty flavor that will delight chocolate and nut lovers alike. This sliceable hazelnut gianduja offers countless possibilities for enhancing your pralines, chocolate specialties and favorite recipes. Or even simpler: simply enjoy it on its own! No matter in what form, this sliceable hazelnut gianduja is simply always worth a sin!!!