Best 3 Gianduja Souffle Recipes
Gianduja souffle is a delectable and sophisticated dessert that combines the rich flavors of chocolate and hazelnut in a light and airy soufflé. It can be enjoyed as a special occasion treat or as a delightful ending to a memorable meal. This article will provide you with a comprehensive guide to creating the perfect gianduja souffle, from selecting the right ingredients to mastering the delicate technique. With a little patience and attention to detail, you'll be able to impress your family and friends with this classic French dessert.
Check out the recipes below so you can choose the best recipe for yourself!
GIANDUJA
These layered squares are more "sophisticated" than my usual lineup of Christmas candy, but they're also very popular. People love the pairing of chocolate and hazelnuts. -Virginia Sauer, Wantagh, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (64 pieces)
Number Of Ingredients 4
Steps:
- Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste. , In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm., Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm., Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.
GIANDUJA
This hazelnut-flavored chocolate, popular in Europe, makes a delicious sauce or spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/3 cups
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. On a baking pan, toast the hazelnuts until golden, 7 to 10 minutes. Remove from oven, and immediately transfer to food processor. Process until very smooth and runny, about 3 minutes. Scrape down sides of bowl several times. While processor is running, add oil. Scrape down sides again. Add cocoa; process to combine.
- Mix corn syrup and sugar in saucepan, and place over medium-high heat. Cook until sugar has dissolved, about 3 minutes. Stir in cream until just combined; remove from heat. While processor is running, slowly pour in syrup. Transfer to small bowl, and let cool.
GIANDUJA MOUSSE
This chocolate-hazelnut mousse can be served alone with whipped cream, or used as filling for delicious cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Place both chocolates in a heat-proof bowl; set over a pan of simmering water. Stir occasionally until completely melted. Remove from heat; set aside in a warm place.
- Place cream in the bowl of an electric mixer fitted with whisk attachment; whip until soft peaks form. Transfer to a medium bowl. Cover; chill. Wash and dry mixer bowl.
- Place the egg yolks in the mixer bowl, and whip on medium speed until pale yellow, 4 to 5 minutes.
- Place sugar, corn syrup, and 1 tablespoon water in a small, shallow saucepan set over medium-high heat. Attach a candy thermometer to side of pan, and cook until sugar syrup reaches soft-ball stage (238 degrees).
- Increase mixer speed to high; pour sugar syrup down side of bowl; continue mixing on high 5 seconds. Reduce speed to medium; mix until bottom of bowl is warm to the touch. Quickly whisk egg mixture into chocolate. Whisk in one-third of chilled whipped cream; gently fold in remainder. Cover with plastic, and chill until set, about 2 hours.
Tips for Making Gianduja Soufflé:
- Use fresh, high-quality ingredients for the best flavor and texture. - Make sure the egg whites are at room temperature before you start whisking them. This will help them reach their full volume. - Whisk the egg whites gradually, starting at low speed and increasing to high speed as they begin to foam. This will help prevent them from becoming overbeaten. - Fold the egg whites into the chocolate mixture gently, using a spatula. Overmixing will deflate the egg whites and result in a fallen soufflé. - Bake the soufflé immediately after assembling it. This will help it rise properly. - Serve the soufflé immediately, while it is still hot and fluffy.Conclusion:
Gianduja soufflé is a delicious and impressive dessert that is perfect for special occasions. With its rich chocolate flavor and light, airy texture, it is sure to please everyone at your table. Follow the tips above to ensure your soufflé turns out perfectly every time.Tips for Making Gianduja Soufflé:
- Use fresh, high-quality ingredients for the best flavor and texture.
- Make sure the egg whites are at room temperature before you start whisking them. This will help them reach their full volume.
- Whisk the egg whites gradually, starting at low speed and increasing to high speed as they begin to foam. This will help prevent them from becoming overbeaten.
- Fold the egg whites into the chocolate mixture gently, using a spatula. Overmixing will deflate the egg whites and result in a fallen soufflé.
- Bake the soufflé immediately after assembling it. This will help it rise properly.
- Serve the soufflé immediately, while it is still hot and fluffy.
Conclusion:
Gianduja soufflé is a delicious and impressive dessert that is perfect for special occasions. With its rich chocolate flavor and light, airy texture, it is sure to please everyone at your table. Follow the tips above to ensure your soufflé turns out perfectly every time.
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