Vanilla-Scented Gianduja Cream Filling

Name: Vanilla-Scented Gianduja Cream Filling
Yield: Approximately 10 cups (2 L 400 ml)
Ingredients: 6 ounces (170 g) hazelnuts, toasted and coarsely crushed; 1 quart (960 ml) heavy cream; 2 tablespoons (30 ml) vanilla extract; 4 ounces (115 g) milk chocolate; 1 pound 4 ounces (570 g) gianduja chocolate

Preparation info

Approximately
10 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

It is best not to make this filling until you are ready to use it.

Ingredients

4 ounces (115 g) milk chocolate
1 pound 4

Garnish
Vegetarian
Gluten-free

Method

Chop both chocolates into small pieces. Place in a bowl over a bain-marie and stir constantly until melted. Be careful not to overheat. Set aside.
Whip the heavy cream with the vanilla extract to the consistency of a thick sauce.
Place approximately one-quarter of the cream in a separate bowl and, stirring vigorously with a spoon, add the melted choco