Tag: gianduia

Recipe Buckwheat breadsticks with gianduia cream and chestnuts – Italian Cuisine

Ingredients

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

Duration: 1 h 15 min

Level: Medium

Doses: 4 people

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.

Recipe Brioche rolls with gianduia – Italian Cuisine

Ingredients

300 g flour
200 g gianduia chocolate
150 g fresh cream
80 g Greek yogurt
50 g acacia honey
20 g butter
20 g lard
8 g fresh brewer's yeast
2 eggs
sugar cane
milk
salt

Duration: 13 h 10 min

Level: Medium

Doses: 8 people

For the recipe of the brioche dumplings with gianduia, dissolve the yeast and honey in 80 g of water, then add 1 egg and the yogurt; in a bowl, mix the flour with the lard, butter and a pinch of salt, then add the water with the yeast and knead until you get an elastic dough. Collect the dough in a bowl, seal it with plastic wrap and let it rest in the fridge for 8 hours (you can make it the day before and let it rest overnight).

Remove the dough from the fridge and let it rise at room temperature for another 2 hours. Roll out the dough, fold it in half, roll it out again and fold it in four, finally roll it out to 4-5 mm thick. In this way the pasta will take in air and will be slightly flaky at the end of cooking. Cut into the dough 8 strips 5 cm wide and 25 cm long. Brush them with beaten egg with 2 tablespoons of milk, fold each strip on itself on the short side in 3 so as to obtain bundles.

Arrange the bundles on a baking sheet lined with baking paper, sprinkle with brown sugar and let them rise for 1 hour covered with a cloth. Bake the bundles at 200 ° C for 20-25 '. Heat the fresh cream, pour it over the chopped gianduia chocolate and stir until it melts and the mixture becomes homogeneous. Let this ganache cool. Take the bundles out of the oven and let them cool. Cut the now cold bundles in half and generously fill them with the gianduia chocolate ganache.

Recipe Puff pastry with gianduia cream – Italian Cuisine

Ingredients

500 g puff pastry in loaves
300 g milk
150 g gianduia chocolate
100 g sugar
15 g flour
15 g corn starch
2 yolks
1 egg
cinnamon stick
salt

Duration: 1 h 20 min

Level: Easy

Dose: 15 pieces

To prepare the puff pastry with gianduia cream, thaw the puff pastry loaves in the fridge for at least 8 hours (without removing them from the package). Alternatively, use pre-spread sheets, always frozen.
Roll out in 2 rectangles 2-3 mm thick. Overlap them, roll them up and let the roll harden in the freezer for 1 hour (so you can cut it into slices). Meanwhile, prepare the cream.
Bring boil 100 g of water with 100 g of sugar and a piece of cinnamon to obtain a syrup.
Gather in a saucepan over the heat off 15 g of flour, 15 g of corn starch and a pinch of salt, pour 300 g of milk, stirring well; cook for 3-4 minutes to thicken the cream. Out of the heat, add 150 g of chopped gianduia chocolate and let it melt; transfer everything to a bowl and, stirring with a whisk, add the warm syrup; when the cream is well blended, add 2 egg yolks and 1 egg (it will be very fluid).
Cut the roll of puff pastry in 15 slices 2-3 cm thick.
Roll out the washers on a floured surface with a rolling pin to obtain 15 discs of 10-12 cm in diameter. Line 15 muffin molds with them, making them slightly overflow; fill them with the cream remaining under the edge of at least 5 mm.
bake at 200 ° C ventilated for about 30 minutes.
serve to taste with chopped hazelnuts or powdered sugar.