Gianduia Pie Recipes

Steps:

• 1. Preheat the oven 350°F. Place all of hazelnuts (1 1/4 cup) on a baking sheet. Bake for 10 minutes until they are fragrant. Place the nuts on a clean kitchen towel and let cool for 10 to 15 minutes. Once cool, rub the nuts with the towel to remove the skin. A little skin won't hurt but try to remove as much as possible. Make the crust: place the nuts and cookies in a food processor and grind finely. Combine the crumb and nut mixture, butter, sugar, salt, and vanilla in a medium size mixing bowl and stir until the crumb and nut mixture is moistened. Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted. Bake the crust for 15-20 minutes until edges start to become firm. The crust will become more firm as it cools. Let cool completely before filling. The crust may be wrapped in plastic wrap and frozen for up to 1 month. Make the filling: place 3/4 cup toasted and skinned hazelnuts in a food processor and process until very fine. Combine the cream and vanilla in large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Place the Nutella in a medium-size mixing bowl and stir in one quarter of the whipped cream. Gently fold the lightened Nutella mixture back into the remaining whipped cream. Fold in the chopped hazelnuts. Scrape the filling into the prepared pie shell and smooth the top with a rubber spatula. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.

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.

Steps:

• Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste. , In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm., Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm., Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• Toast and skin hazelnuts (procedure this page). In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
• Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
• While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
• Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

Steps:

• In a medium saucepan heat sugar and 2 tablespoons water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until caramel mixture becomes golden amber in color.
• Meanwhile, gently warm 1 cup heavy cream in a small saucepan over medium heat. Pour warmed cream over caramel and add star anise and orange zest. Remove from heat and cover; let stand for 10 minutes. Soak gelatin sheet in very cold water, until softened, 5 to 10 minutes.
• Remove lid from saucepan, return to low heat, and whisk egg yolk into caramel mixture. Squeeze gelatin to remove excess water and add to caramel mixture; continue whisking until mixture has thickened slightly. Remove from heat and whisk in the gianduja; strain mixture through a fine mesh sieve set over a medium bowl.
• Divide mixture between six 3-ounce glass cups; transfer to a refrigerator and chill until set, 2 to 3 hours.
• To serve, garnish cream with whipped cream, hazelnuts, and honey.

Steps:

• Preheat oven to 350 degrees. Process cookies and nuts in a food processor until finely ground. Add melted butter, sugar, salt and vanilla and pulse to moisten cookie mixture. Press the mixture across the bottom and up the sides of a 9 inch pie plate, packing it tightly with your fingertips. Bake until crisp, 6 to 8 minutes. Cool completely before filling.
• Place the nuts in a food processor and chop finely. Set aside. With an electric mixer, whip the cream and vanilla until stiff peaks form. In a separate bowl, combine 1/4 of the whipped cream with the Nutella. Stir until smooth. Gently fold Nutella mixture back into the remaining whipped cream. Fold in the reserved hazelnuts. Scrape into prepared pie shell and smooth the top with spatula. Cover with plastic wrap and refrigerate until firm, about 6 hours.

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.

Steps:

• Heat oven to 350°F.
• Combine flour, brown sugar and cinnamon.
• With pastry blender or fork cut in butter or margarine until mixture coarse crumbs.
• Separate dough into 8 pieces; split each biscuit in half.
• With floured fingers, flatten each biscuit to form 4" round.
• Press each biscuit in ungresed 2-3/4 x 4 x 1-/4" muffin cup.
• Spoon 2 tablespoons pie filling into each biscuit-lined cup.
• Sprinkle each with 2 tablespoons flour mixture (cups will be full).
• Bake for 15-22 minutes or until golden brown.
• Cool 5 minutes.
• Remove from muffin cups; place on wire rack, cool for 10 minutes.
• In a small bowl, beat whipping cream until stiff peaks form.
• Top each serving with dollop of whiiping cream; sprinkle with cinnamon sugar.
• Store in refrigerator.