Gianduja hazelnut cream, 250 g

Gianduja hazelnut cream, 250 g

The cream with a high nut content is made in Italy using an artisan recipe and the best Italian ingredients. Pralines, cakes and other patisserie such as éclairs or macarons with a deliciously nutty flavor are easy to make with the intense Gianduja hazelnut cream. Cake fillings, ice cream, mousse, buttercream, vanilla cream and ganache can be perfectly refined with the white gianduja hazelnut cream. If you prefer a more intense flavor, you can also use the cream on its own. Gianduja hazelnut cream also tastes irresistible as a spread.   

Gianduja hazelnut cream Application

To make delicious and quick pralines, you will need some hollow praline balls or shells, a piping bag and some couverture. Put the gianduja hazelnut cream into the piping bag and cut off the tip. This allows you to pipe the cream directly into the hollow balls or shells. You can also mix the cream with a little chocolate ganache beforehand to create a less intense, creamy gianduja hazelnut ganache. Finally, seal the chocolates with a little tempered couverture and decorate or coat with sprinkles, sprinkles or hazelnut brittle as desired.

If you would like to enhance your éclairs, macarons or a cake with a fine gianduja hazelnut flavor, add a little of the filling to your cream. For a delicious cake filling, you can also make a vanilla cream or, for example, a yoghurt or quark mixture and mix it with the lightly whipped gianduja hazelnut cream.

For a delicious gianduja hazelnut ice cream, you make a simple ice cream base. You can use your own recipe or the base mixture from our ice cream course. The mixture is then mixed with a little gianduja hazelnut cream. This is how the mixture is frozen, and the ice cream is particularly delicious if you add some hazelnut brittle just before the end of the freezing time.

Gianduja hazelnut cream, which can be used immediately, is a perfect ingredient for any chocolate creation, especially pralines. If you like a more intense flavor, you can use the filling straight away without further processing. Simply pour some cream into the piping bag and fill into the praline shells, then seal well. A hazelnut or hazelnut brittle is of course a suitable decoration.