GIANDUJA CREAM
This recipe for gianduja cream is courtesy of Michael Laiskonis.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 10
Steps:
- In a medium saucepan heat sugar and 2 tablespoons water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until caramel mixture becomes golden amber in color.
- Meanwhile, gently warm 1 cup heavy cream in a small saucepan over medium heat. Pour warmed cream over caramel and add star anise and orange zest. Remove from heat and cover; let stand for 10 minutes. Soak gelatin sheet in very cold water, until softened, 5 to 10 minutes.
- Remove lid from saucepan, return to low heat, and whisk egg yolk into caramel mixture. Squeeze gelatin to remove excess water and add to caramel mixture; continue whisking until mixture has thickened slightly. Remove from heat and whisk in the gianduja; strain mixture through a fine mesh sieve set over a medium bowl.
- Divide mixture between six 3-ounce glass cups; transfer to a refrigerator and chill until set, 2 to 3 hours.
- To serve, garnish cream with whipped cream, hazelnuts, and honey.
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Pashto Best Typist
[email protected]Amazing!
Julius Sibeko
[email protected]I've been making this gianduja cream for years, and it's always a favorite. It's so easy to make, and it's always a hit. I use it to fill everything from chocolate cakes to eclairs to croissants. It's always delicious.
A sing marma Jo hee
[email protected]This gianduja cream is perfect. It's not too sweet, and the hazelnut flavor is just right. I used it to fill some chocolate truffles, and they were absolutely delicious. I will definitely be making this again.
Eddy Love
[email protected]I'm not usually a fan of gianduja cream, but this recipe is amazing. It's so light and fluffy, and the flavor is incredible. I used it to fill some chocolate cupcakes, and they were a huge hit. I will definitely be making this again.
Shelby Sena
[email protected]This gianduja cream is the best I've ever had. It's so smooth and creamy, and the hazelnut flavor is just perfect. I used it to fill a chocolate cake, and it was a huge success. Everyone loved it!
QUEEN A Blanmeds
[email protected]I've made this gianduja cream several times now, and it's always a hit. It's so versatile, and I've used it to fill everything from chocolate tarts to eclairs to croissants. It's always delicious, and I highly recommend it.
Yobsan Asrat
[email protected]This gianduja cream is incredible! I've never had anything like it before. It's so rich and flavorful, and the texture is perfect. I used it to fill some chocolate croissants, and they were absolutely heavenly. I will definitely be making this again
emily taylor
[email protected]I'm so glad I found this recipe! I've been looking for a good gianduja cream recipe for ages. This one is perfect. It's easy to make and the results are amazing. I used it to fill some chocolate eclairs, and they were absolutely divine. Thank you!
Rithik Thakur
[email protected]This gianduja cream is amazing! It's so rich and flavorful, and the texture is perfect. I used it to fill a chocolate tart, and it was the best chocolate tart I've ever had. Thank you for sharing this recipe!
Mental Jutt
[email protected]I've been making this gianduja cream for years, and it's always a favorite. It's so easy to make, and it's always a hit. I use it to fill everything from chocolate cakes to eclairs to croissants. It's always delicious.
Bilkis Aktar
[email protected]This gianduja cream is perfect. It's not too sweet, and the hazelnut flavor is just right. I used it to fill some chocolate truffles, and they were absolutely delicious. I will definitely be making this again.
MD Ridoy Hasan Riyon
[email protected]I'm not usually a fan of gianduja cream, but this recipe is amazing. It's so light and fluffy, and the flavor is incredible. I used it to fill some chocolate cupcakes, and they were a huge hit. I will definitely be making this again.
Radheshyam Giri
[email protected]This gianduja cream is the best I've ever had. It's so smooth and creamy, and the hazelnut flavor is just perfect. I used it to fill a chocolate cake, and it was a huge success. Everyone loved it!
Umair Bhatti
[email protected]I've made this gianduja cream several times now, and it's always a hit. It's so versatile, and I've used it to fill everything from chocolate tarts to eclairs to croissants. It's always delicious, and I highly recommend it.
Emi Masivou
[email protected]This gianduja cream is out of this world! I'm so glad I decided to try it. It's so easy to make and the flavor is incredible. I used it to fill some chocolate croissants, and they were absolutely heavenly. I will definitely be making this again and a
Parvez Ahmad
[email protected]I'm so glad I found this recipe! I've been looking for a good gianduja cream recipe for ages. This one is perfect. It's easy to make and the results are amazing. I used it to fill a chocolate cake, and it was the best chocolate cake I've ever had. Th
Basit Koko
[email protected]This gianduja cream is incredible! I've never had anything like it before. It's so rich and flavorful, and the texture is perfect. I used it to fill some chocolate eclairs, and they were absolutely divine. Thank you for sharing this recipe!
Victor Masango
[email protected]I made this gianduja cream last night and it was delicious! I used it to fill some profiteroles and they were a hit. The cream is so smooth and creamy, and the hazelnut flavor is amazing. I will definitely be making this again.
Armani Armani janan
[email protected]This gianduja cream is amazing! It's so rich and creamy, and the hazelnut flavor is just perfect. I used it to fill a chocolate tart, and it was a huge hit. Thanks for sharing this recipe!