Gianduia cream is a useful preparation for many recipes in the kitchen, maybe to fill a cake, or just to eat with a spoon.
I actually prepared it by chance, because I needed to make a recipe that required this type of filling and it is really very good.
A cream with milk chocolate, dark chocolate, and hazelnut flour, but alternatively, you can toast the hazelnuts and blend them.
I actually bought the ready-made hazelnut flour directly, but despite everything, you can slightly see the granules, but still excellent.
Unfortunately, my small blender with which I made dried fruit powders broke, so I either settle for a coarser grain or I take them ready-made.
It is stored in the fridge like all creams, and this one is egg-free, so it lasts longer than classic custard.
Anyway, the cream was very much liked at home and also the cake where I used this filling… so you just have to try!
If you make this recipe, or others on my blog, feel free to send me the photo of your recipe, if you like, I’ll put it on my fb page with your name.
Approximately 2417 Kcal in total
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Gianduia Cream
- 3.5 oz milk chocolate
- 3.5 oz 75% dark chocolate
- 0.42 cups whole milk
- 3.5 oz sugar
- 1.4 oz butter
- 3.5 oz hazelnut flour (or toasted and finely blended hazelnuts)
- 1 Pan pan
Preparation of Gianduia Cream
In a small pot, put the pieces of milk chocolate and dark chocolate, add the butter and sugar, let them melt in a double boiler over medium-low heat. When everything begins to soften, add the milk and once you have a cream, add the hazelnut flour.
Continue cooking for at least 10-15 minutes until you get a thick cream, considering that it will thicken further as it cools, so adjust during cooking.
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