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Gianduja Base
Preparation info
- Yield
1500 g
- Difficulty
Easy
Appears in
By Ewald Notter
Published 2011
Method
- Roast the hazelnuts in a 338°F/170.0°C oven until golden brown. Let cool.
- Grind the hazelnuts with the sugar in a food processor until the mixture has a runny consistency.
- Add the nut paste to the melted couverture and stir until combined.
- Temper the mixture on a marble until it has reached a pipeable consistency.
- Use immediately o