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Gianduia recipes

Gianduia recipes

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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.

Gianduia glazed cake

A chocolate plumcake glazed with gianduia, a simple recipe although it requires many ingredients and a cooking time of almost an hour. Among our recipes of chocolate cakes it differs in the use of gianduia, both in the dough and in the glaze. Gianduia is a mix of chocolate, with a minimum of 32% cocoa and ground hazelnuts. A classic Piedmontese cake is the gianduia cake.

A cake that seems particularly suitable for a substantial snack but could also be a complete breakfast of the virtues of chocolate and of dried fruit.

How to prepare: Gianduia cake

To prepare the gianduia cake, start by melting the chocolate in a bain-marie, remove from the heat and let it cool. In a bowl or in the planetary mixer, work the softened butter with the sugar until a frothy mixture is obtained. Then add one egg yolk at a time while continuing to work the dough.

Add the sifted flour with the baking powder, the chopped hazelnuts and the melted chocolate. Whisk the egg whites with the lemon juice until stiff and add it to the chocolate mixture.

Grease and flour the bottom and sides of a round mold (26 cm in diameter) or line it with parchment paper, pour in the dough and bake in a hot oven at 190 ° for 20 minutes and then at 180 ° for another 30 minutes. .

Remove, turn out the gianduia cake on the wire rack and let it cool. Then transfer it to a serving dish and sprinkle it with icing sugar.

Gianduia Recipes - Recipes

Ultra Light
in the fashion of Logicerrima

- Stainless steel saucepan (with thick bottom). One.
- Sieve / strainer. One.
- Whip. A.
- Ladle. One.
- Single-portion pudding molds. Six.

INGREDIENTS (for six single-portion puddings):
- Sugared Cocoa (powder). 50g.
- Milk/ Soya Light vegetable drink. 500ml.
- Liquid sweetener. Two drops to taste (optional).
- Agar Agar (powder). 2g.

I sift the sugared cocoa directly into the saucepan, add a little soy milk, and dilute with a whisk, then add the agar agar and dissolve and mix everything well.
..then I dilute the mixture with the remaining Soy Milk, a little at a time, obtaining a homogeneous fluid ..
.. at this point I put on the stove over moderate heat, always stirring, bring to a boil and let it simmer for a couple of minutes ..
.. after which, helping me with a ladle, I distribute the fluid pudding in 6 aluminum molds and, once cooled to room temperature, I put them in the fridge to consolidate for at least a couple of hours before unmolding and serving.

Calorie Calculator:
(always rounded up or neglected if irrelevant)

Sugared cocoa 400 kcal / 100g (50g = about 200 kcal)
Milk / Drink / Light Soya 100% Vegetable Beverage 31 kcal / 100ml (500ml = 155 kcal approximately)
Agar Agar powder 168 kcal / 100g (- negligible grams / kcal quantity!)

TOTAL Calories of ALL ingredients: 355.

DIVIDED SIX PUDS = 60 Kcal a single portion Vegan Cocoa Pudding.

GIANDUIA chocolate
in the fashion of Logicerrima

- Microwave-safe container. One.
- Wooden spoon. One.
- Mold for Gianduiotti (or other). One.
- Spatula. A.
- Microwave oven. 500w.

INGREDIENTS (for & # 177200g of Gianduia Chocolate):
- Dark chocolate. 150g.
- Hazelnut paste (rested for at least a month and de-oiled!). 50g (25% of the total).

I place the Dark Chocolate in the glass bowl and melt it at 500w for a couple of minutes, stirring with the wooden spoon every 30 seconds, until there are still some undissolved pieces left that we mix with the rest [Photo 1].. Then I add the Hazelnut Paste [2] and with the spoon I mix the mixture well, making everything uniform ..

..then distribute the Gianduia Chocolate in the mold by spatulating and leveling the mixture [3], and repeatedly beating the mold on the shelf to eliminate any air bubbles .. after which I let the Gianduiotti consolidate as long as necessary (in the fridge at least an hour) ..
Once the Gianduiotti are firm, I carefully unmold them [4] and handle gently preferably with cold hands ..)

Calorie Calculator:
(always rounded up or neglected if irrelevant)

Dark Chocolate 510 kcal / 100g (150g = approximately 765 kcal)
Hazelnut paste de-oiled 570 kcal / 100g (50g = approximately 285 kcal)

TOTAL Calories of ALL ingredients: 1050 kcal.
Total weight of the finished product: about 200 grams.

CALORIES by weight = 525 kcal / 100g.

Wholemeal Pasta with
in the fashion of Logicerrima

- Deep and capacious pot. A.
- No stick pan. A.
- Wooden spoon. One.
- Chopping board. One.
- Knife. One.
- Colander. One.

INGREDIENTS (for two portions / people):
- Pennette Rigate (Wholemeal durum wheat semolina pasta). 140g.
- Tomato puree. 200g.
- Pitted black olives in brine. 50g.
- Garlic. A clove.
- Salt. q.b ..
- Chilli powder. q.b ..
- Sugar. A pinch antacid
- Coarse salt. A handful.

I fill the deep and capacious pot with water, dip a handful of coarse salt into it and bring it to a boil (or vice versa).
In the non-stick pan I brown a clove of garlic in a tablespoon of oil, then add the tomato puree [Photo 1] with a pinch of salt, a pinch of sugar antacid and ground chilli pepper to taste, I cook for about twenty minutes, adding hot water if / when necessary ..

..In the meantime, on the cutting board with a knife, I cut the Black Olives into rounds [2] and, at the end of cooking, I add them to the pan [3]..
I cook the Wholemeal Pennette al dente in abundant salted water (about 9 minutes), then drain them and pour them into a pan with the tasty Vegan Tomato and Black Olive sauce, stir-fry a minute, mixing everything well [4] before serving and serving ..

Calorie Calculator:
(always rounded up or neglected if irrelevant)

Whole wheat semolina pasta of g.d. 350 kcal / 100g (140g = about 490 kcal)
Tomato puree 36 kcal / 100g (200g = about 75 kcal)
Pitted black olives in brine 125 kcal / 100g (50g = 65 kcal approximately)
900 kcal / 100g oil (10g = about 90 kcal)
Garlic 40 kcal / 100g (- negligible grams / kcal quantity!)
Hot Pepper 26 kcal / 100g (- negligible grams / kcal quantity!)

TOTAL Calories of 'whole sautéed': 720.

DIVIDED TWO PORTIONS = 360 Kcal per portion / person.

100% Vegetable
the use of Logicerrima

- Basin / boule (suitable for microwave). A.
- Whip. A.
- Sieve / strainer. One.
- Table spoon. Two.
- Mold / tray for Muffins. One.
- Baking cups for muffins. Six or seven.
- Microwave oven. 500w.
- Hot oven. 175 & # 176C.

INGREDIENTS (for six / seven Muffins):
- 00 flour (double zero). 125g.
- Potato starch. 25g.
- Dark chocolate. 45g.
- Rice oil. 30g (about three tablespoons).
- Sugar. 85g.
- Milk/ Soya vegetable drink. 80ml.
- Salt. A pinch.
- Vanilla flavor. A few drops.
- Baking powder. Two level teaspoons (5g).

I break up the dark chocolate in the bowl and melt it in the microwave at 500w for a couple of minutes (checking and moving every 30 "), then add the Rice Oil, a few drops of Vanilla Aroma, a pinch of salt, and mix with a whisk, mixing everything [Photo 1], then I add and mix the sugar [2], and finally I incorporate the sifted flour, starch and yeast [3] softening the dough, a little at a time, with soy milk [4]..

.. at this point, with the help of two spoons, I divide the dough into 6 muffin cups [5] and I bake them in a hot oven 175 & # 176C for 22 minutes.
Soon cooked, I take them out of the oven [6] and draft ..
..the my you are greedy and very vegetal Vegan Chocolate Muffins ..

Calorie Calculator:
(always rounded up or neglected if irrelevant)

Flour 00 340 kcal / 100g (125g = about 425 kcal)
Potato starch 350 kcal / 100g (25g = about 90 kcal)
Dark Chocolate 510 kcal / 100g (45g = about 230 kcal)
Sugar 400 kcal / 100g (85g = 340 kcal approximately)
Rice oil 900 kcal / 100g (30g = 270 kcal approximately)
Milk / Drink / 100% Vegetable Soy Drink 45 kcal / 100ml (80ml = about 40 kcal)

TOTAL Calories of ALL ingredients: 1395.

DIVIDED 6 MUFFINS = 235 Kcal a Vegan Chocolate Muffin.
(dividing the dough over seven muffins becomes 200 calories per muffin)

Gianduia cream

  • 100 g of sugar
  • 100 g of toasted hazelnuts


Chop the sugar and hazelnuts in a blender to form a soft paste.

Combine the two types of chocolate and chop again.

At the same time add the milk to the mixture.

Transfer the liquid mixture to a saucepan, add the butter and cook the cream in a double boiler until the butter and chocolate are melted and the cream veils the spoon. You will notice that it will be quite liquid but as it cools it will solidify.

Keep the cream in the refrigerator, in a hermetically sealed glass jar.

Note: Butter can be substituted with seed oil.

This photo shows the gianduia cream after a & # 8217 hour in the fridge, as you can see it has already started to solidify.

Hello everyone & # 8230.I am waiting for you tomorrow & # 8230.with a simple simple sweet, filled with gianduia cream.

  • Hazelnut and chocolate cream
  • cream to fill sweets
  • spoon desserts
  • basic recipe
  • Homemade Nutella
  • nutella without palm oil

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Gianduia liqueur

I prepared this super gluttonous gianduia liqueur, very easy.

This recipe I made with the chocolate gianduia.

For this recipe I recommend buying a good brand of chocolate.

I am writing you the quantities of the basic ingredients that you will increase according to your needs.


100 ml. of pure alcohol for sweets,

75 gr. granulated sugar,

100 gr. gianduia chocolate,


In a saucepan, mix the cocoa with the sugar, add the cold milk.

Put on the fire, let it cool, then add the chocolate.

Mix well with the help of a whisk and melt well.

Bring to a boil and then cook for another 5 minutes, always stir and be careful not to let everything burn.

Then let it cool completely, then add the alcohol, stir again and pour into bottles or glass containers.

Finally put in the refrigerator.

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Gianduja star

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  • 180 g of whole milk
  • 40 g of sugar
  • 5 g of fresh brewer's yeast
  • 500 g of Manitoba flour
  • 60 g of butter in pieces
  • 2 medium eggs
  • 1 pinch of salt
  • 1250 g of water
  • 30 g of lemon juice
  • 200 g of gianduia cream
  • 1 yolk
  • powdered sugar, to taste (optional)

Chocolate and hazelnut pralines

To make a gianduia glass and hazelnut tile, start with the toffee sauce: pour the water then the sugar 1 into a saucepan and mix to make all the sugar 2 moisten. Turn on the stove and caramelize over medium heat. In another smaller saucepan pour the condensed milk 3,

the cream 4 and heat over low heat, when the caramel has reached a brown color, remove it from the heat and pour in the mixture of heated cream and condensed milk 5, stirring. Once the cream is incorporated, pour the mixture into a bowl, cover with contact film 6 and let it cool to room temperature (it will take about 40 minutes).

Cut the milk gianduia into cubes 7, and place it in a bowl, place the fresh milk and condensed milk 8 in a saucepan, heat until just touching the boil and pour over the gianduia to melt it by emulsifying with a spatula 9.

Continue to emulsify with an immersion mixer to obtain a smooth sauce 10, then cover with contact film 11 and let it cool at room temperature for about 20 minutes. Whip 600 g of fresh liquid cream with an electric whisk (or a planetary mixer fitted with a whisk) 12

and incorporate 300 gr of the gianduia cream, gently stirring with a movement from the bottom upwards so as not to disassemble it (13-14). Take glasses with a capacity of 100 ml, to create a more captivating composition, create an oblique pattern: place the glasses tilting them inside a small baking dish or a plum cake mold, to support them place crumpled sheets of baking paper on the bottom, in this way the molds will remain firm. Pour 30 g of gianduia mousse into each 15 cup, put it to harden in the refrigerator for 30 minutes, keep the remaining mousse for the third layer.

In the meantime, the toffee sauce has cooled down, incorporate another 300 g of whipped cream into the toffee sauce in three stages with a spatula gently so as not to remove the cream (16-17). Pour about 25 grams of caramel mousse into each cup to make the second layer 18 you can tilt the cup on the opposite side to create the oblique pattern or continue linearly.

Place in the refrigerator to harden for another 30 minutes. Meanwhile, make the biscuits: toast the almonds and hazelnuts: line a dripping pan with parchment paper and arrange the almonds and hazelnuts on top. Bake in a preheated static oven at 150 & deg for 30 minutes or at 130 & deg for 25 minutes if using the convection oven. After this time, let everything cool 19 and then peel the almonds and hazelnuts with your hands, then transfer them to a mixer together with half of the total sugar dose 20. Reduce them to crumbs. Transfer the walnut and almond flour to a large bowl and add the butter that you previously melted 21, mix until compact, using a spatula.

Pour the sifted flour, mix well 22. With an electric mixer, beat the egg whites with the other half dose of sugar. Then add the whipped egg whites to the mixture. Mix with a spatula 23 to mix and obtain a homogeneous mixture 24.

Line a baking tray again with baking paper and place small quantities of dough of about 10 g with a spoon at a distance of 3-4 cm from each other. Mash each drop of dough with the back of a spoon, forming circles with a diameter of about 7 cm and 1/2 millimeter thin. To facilitate the operation, wet the back of the spoon, so that the dough does not adhere too much to the surface 25. Once this operation is complete, cook in a preheated static oven at 180 & deg for 8 minutes or at 160 & deg for 3-4 minutes if you use the convection oven. When they are slightly crunchy and browned, take the biscuits out of the oven and lay them on a rolling pin, in this way they will dry out and acquire the typical curved shape of the tiles 26. place a biscuit on each cup and serve on the table.

Recipes with Gianduia

Recipes with Gianduia, the best recipes with gianduia.

Gianduia parfait with cream

Parfait with Cognac and Gianduia

Light Gianduia Cream

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How to prepare gianduia Bavarian cream

Preheat the oven to 180 ° C. Cover the plate and distribute the hazelnuts. Leave them in the oven for about 10 minutes, then transfer the hazelnuts on a cloth and rub them vigorously to remove the skin.

Let them cool, then blend the hazelnuts a little at a time with 1 tablespoon of sugar until they are powdered.

In a bowl, break up the gelatine, cover with cold water and set aside.

Break up the chocolate. In a small saucepan, combine the cream, chocolate, remaining sugar and vanillin and mix over low heat and without letting it boil, until the chocolate is melted and the mixture homogeneous.

Add the hazelnuts and mix them. Remove from heat and add the drained and squeezed gelatin, stirring until dissolved and blended. Let the mixture cool without letting it harden.

Beat the egg whites until stiff and mix them into the mixture. Finally pour it into the moistened mold, seal with cling film and leave in the refrigerator for at least 4 hours.


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