Recipe of the Gianduja pie

For 6 people, you'll need :

  • 150 g butter
  • 2 eggs
  • 55 g of 30% cream
  • 35 g whole milk
  • 12 g powdered sugar
  • A hundred hazelnuts from Piedmont
  • 90 g of hazelnut powder
  • 125 g flour

  • 10 g cream powder
  • 1 g salt
  • 0,5 g of flower of salt
  • 1 g of bronze glitter
  • 150 g of milk chocolate (preferably Bahibé Valrhona)
  • 20 g raw almond powder
  • 10O g of gianduja (preferably Valrhona)
  • 34,5 g of hazelnut paste


step 1: The raw almond sweet paste

  • Cream the tempered butter with the sifted powdered sugar.
  • Add the hazelnut powder and the fine salt.
  • Add the flour and then the eggs.
  • Knead without kneading. Remove from the bowl.
  • Spread the dough to a thickness of 2.5mm.
  • Make a tart circle and bake for 15 to 18 minutes at 160°C.

step 2: The almond hazelnut cream

  • Cream the ointment butter with the powdered sugar,
  • add the hazelnut powder and the cream powder.
  • Slowly relax with the tempered eggs without emulsifying.
  • Poach in the pre-baked tart base and bake for 10 minutes again.
  • Remove the base and let it cool on a wire rack.


stage 3 :The gianduja hazelnut ganache

  • Bring the cream and milk to a simmer.
  • Pour three times over the Gianduja, the hazelnut paste and the fleur de sel.
  • Make a nice emulsion, mix to perfect it and pour into the baked pie crust.

Assembly and finishing: The assembly

  • Pour the ganache to the edge of the tart base and let crystallize in the refrigerator for 1 hour.
  • Once cold, sprinkle with half roasted Piedmont hazelnuts.
  • Place a disk of tempered chocolate 18 cm in diameter on the hazelnuts.
  • To make the chocolate disc: heat it in a bain marie at 45°c, cool it to 27°c then heat it again at 30°c.
  • Spread it on a sheet of guitar paper, as soon as it starts to crystallize, cut it out in a circle about 18 cm in diameter.
  • Melt the disc gently with a heat gun or hair dryer.
  • After crystallization in the refrigerator, lightly glitter with a make-up brush.

← Recipe of the chocolate and honey madeleine Recipe verrine of creamy organic green asparagus →