William Curley, Suzue Curley

Caramelized Gianduja

Preparation info
  • Makes

    650 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Ingredients

  • 150 g (5½ oz/generous 1 cup) almonds, lightly roasted
  • 150

Method

  • Put the almonds and hazelnuts in a saucepan. Put the sugar and water in another pan, bring to the boil and continue to cook to 118°C (244°F). Pour the syrup over the nuts and place over a medium heat and continue to cook, stirring, until the nuts have caramelized. Pour the nuts onto a non-stick baking mat and separate the nuts as they cool.
  • Once cooled, place the