Recipe Buckwheat breadsticks with gianduia cream and chestnuts – Italian Cuisine

Recipe Buckwheat breadsticks with gianduia cream and chestnuts


  • 180 g fresh cream
  • 125 g flour 00
  • 100 g 70% dark chocolate
  • 95 g buckwheat flour
  • 60 g hazelnut paste
  • 10 g chestnut flour
  • 10 g brewer's yeast
  • powdered sugar
  • extra virgin olive oil
  • salt

For the buckwheat breadsticks recipe with gianduia and chestnuts cream, mix the 00 flour and the buckwheat flour and the brewer's yeast dissolved in a little warm water in a bowl. Add 105g of water, 5g of icing sugar, 35g of oil and 4g of salt. Knead until you get a compact dough; let it rest for 15-20 minutes. Roll out the dough, using a rolling pin or with the machine at number 5.

Cut the sheets of dough into strips (15 x 1 cm). Put them to rest in the refrigerator for 5 minutes. Fry the strips in extra virgin olive oil at 167 ° C for 1 minute and let them cool. Prepare the hazelnut cream. Boil the cream, pour it over the chopped chocolate, add the chestnut flour and mix.

Mix everything with a whisk until the dough is smooth, add the hazelnut paste and mix. Allow to cool and serve with breadsticks.

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