Gianduia Pie Nutella Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GIANDUIA PIE (NUTELLA)

My family loves it. I make dessert for our home. It is not that hard and it does take a while to make a pie. They are so delicious and tasty.

Provided by Lisa Johnson

Categories     Pies

Time 7h15m

Number Of Ingredients 11



Gianduia Pie (Nutella) image

Steps:

  • 1. Preheat the oven 350°F. Place all of hazelnuts (1 1/4 cup) on a baking sheet. Bake for 10 minutes until they are fragrant. Place the nuts on a clean kitchen towel and let cool for 10 to 15 minutes. Once cool, rub the nuts with the towel to remove the skin. A little skin won't hurt but try to remove as much as possible. Make the crust: place the nuts and cookies in a food processor and grind finely. Combine the crumb and nut mixture, butter, sugar, salt, and vanilla in a medium size mixing bowl and stir until the crumb and nut mixture is moistened. Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted. Bake the crust for 15-20 minutes until edges start to become firm. The crust will become more firm as it cools. Let cool completely before filling. The crust may be wrapped in plastic wrap and frozen for up to 1 month. Make the filling: place 3/4 cup toasted and skinned hazelnuts in a food processor and process until very fine. Combine the cream and vanilla in large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. Place the Nutella in a medium-size mixing bowl and stir in one quarter of the whipped cream. Gently fold the lightened Nutella mixture back into the remaining whipped cream. Fold in the chopped hazelnuts. Scrape the filling into the prepared pie shell and smooth the top with a rubber spatula. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.

CRUST
20 fudge wafer bar cookies
1/2 c hazelnuts, toasted and skinned
1/4 c unsalted butter, melted and cooled
1/8 tsp salt
1/2 tsp pure vanilla extract
FILLING
3/4 c hazelnuts, toasted and skinned
1 1/2 c heavy cream, chilled
1 tsp pure vanilla extract
1 13 oz jar of nutella

GIANDUIA PIE

Make and share this Gianduia Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5



Gianduia Pie image

Steps:

  • Note: to toast and skin hazelnuts: place nuts on a baking sheet and bake in a 350° oven for about 10 minutes or until they are fragrant.
  • Remove the pan from the oven; wrap the nuts in a clean kitchen towel, and allow nuts to cool for 10-15 minutes.
  • Rub the nuts with the towel to remove the skin (ok if bits of skin stick to some of the nuts).
  • To make the pie: place the skinned nuts in the container or a food processor; chop the nuts very fine.
  • In a large mixing bowl, combine the cream and vanilla; using an electric mixer, whip the cream until stiff peaks form.
  • Put the Nutella in another mixing bowl; stir in 1/4 of the whipped cream; gently fold the lightened Nutella mixture back into the remaining whipped cream.
  • Fold in chopped hazelnuts.
  • Scrape the filling into the prepared pie shell; smooth over with a rubber spatula.
  • Cover pie with plastic wrap and refrigerate at least 6 hours or up to 1 day (until filling is completely set).
  • May top with whipped cream, if desired.

Nutrition Facts : Calories 833.7, Fat 62.1, SaturatedFat 20.3, Cholesterol 81.9, Sodium 297.6, Carbohydrate 63, Fiber 5.5, Sugar 42.8, Protein 9

3/4 cup hazelnuts, toasted and skinned
1 1/2 cups heavy cream, chilled
1 teaspoon pure vanilla extract
1 (13 ounce) jar nutella
1 (9 inch) prepared chocolate crumb crusts (Chocolate Cookie Crust, #134516)

GIANDUJA BARS

Provided by Giada De Laurentiis

Categories     dessert

Time 1h12m

Yield 4 servings

Number Of Ingredients 4



Gianduja Bars image

Steps:

  • Preheat the oven to 375 degrees F.
  • Spread each of the brownies with 1 tablespoon of nutella. Sprinkle each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 to 7 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about one hour.

4 brownies (about 2 by 3-inches)
1/4 cup nutella
1/4 cup chopped toasted hazelnuts
1/4 cup mini chocolate chips (try a mix of white, semisweet, and milk chocolate)

HAZELNUT AND CHOCOLATE PIE WITH VANILLA WHIPPED CREAM

Provided by Giada De Laurentiis

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 13



Hazelnut and Chocolate Pie with Vanilla Whipped Cream image

Steps:

  • Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.
  • Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.
  • In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.
  • To serve: Cut the pie into slices and dollop with the Vanilla Cream.

8 ounces semi-sweet chocolate chips
1 cup hazelnuts, skinned and toasted
1/4 cup all-purpose flour, plus more to dust the pie dish
3/4 cup sugar
1/4 cup hot water
4 eggs
1 stick butter, cut into 3/4-inch pieces, at room temperature, plus more to grease the pie dish
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 cup heavy whipping cream
2 tablespoons powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon

GIANDUIA PIE

This pie recipe comes from the local paper and "Icebox Pies" by Lauren Chattman. It is a NO-BAKE pie that combines whipped cream and Nutella, the chocolate and hazelnut spread.

Provided by mary winecoff

Categories     Pie

Time 20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10



Gianduia Pie image

Steps:

  • Preheat oven to 350 degrees. Process cookies and nuts in a food processor until finely ground. Add melted butter, sugar, salt and vanilla and pulse to moisten cookie mixture. Press the mixture across the bottom and up the sides of a 9 inch pie plate, packing it tightly with your fingertips. Bake until crisp, 6 to 8 minutes. Cool completely before filling.
  • Place the nuts in a food processor and chop finely. Set aside. With an electric mixer, whip the cream and vanilla until stiff peaks form. In a separate bowl, combine 1/4 of the whipped cream with the Nutella. Stir until smooth. Gently fold Nutella mixture back into the remaining whipped cream. Fold in the reserved hazelnuts. Scrape into prepared pie shell and smooth the top with spatula. Cover with plastic wrap and refrigerate until firm, about 6 hours.

Nutrition Facts : Calories 666.3, Fat 51.1, SaturatedFat 18.1, Cholesterol 76.7, Sodium 208.8, Carbohydrate 47, Fiber 5.1, Sugar 32.8, Protein 7.7

22 nabisco famous chocolate wafers
1/2 cup hazelnuts, toasted and skinned
1/4 cup butter, melted and slightly cooled
1 tablespoon sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup hazelnuts, toasted and skinned
1 1/2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 (13 ounce) jar nutella

GIANDUIA (GIANDUJA) (NUTELLA) (CHOCOLATE HAZELNUT SPREAD)

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread

Provided by AussieHusky

Categories     Spreads

Time 12m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 4



Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread) image

Steps:

  • Heat an oven to 150c (300f)
  • Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts.
  • In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better.
  • Add in the oil and powdered sugar and blend thoroughly.
  • Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted.
  • Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.

55 g dark chocolate
1 teaspoon of icing sugar or 1 teaspoon powdered sugar
2/3 tablespoon peanut oil (Ground Nut)
35 g hazelnuts

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



Gianduja image

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.

1-1/2 pounds shelled hazelnuts, skins removed
3/4 cup canola oil
1-1/2 pounds bittersweet chocolate, chopped
3 milk chocolate Toblerone candy bars (3.52 ounces each), chopped

GIANDUIA GELATO

Provided by Andrea Albin

Categories     Milk/Cream     Chocolate     Valentine's Day     Mother's Day     Frozen Dessert     Hazelnut     Gourmet

Yield Makes about 1 quart

Number Of Ingredients 7



Gianduia Gelato image

Steps:

  • Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil, stirring occasionally. Remove from heat and let steep, covered, 20 minutes.
  • Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.
  • Put 1/4 cup milk mixture in a small bowl and whisk in cornstarch. Return to saucepan, then boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 6 hours.
  • Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

2 cups hazelnuts (8 ounces), toasted , skins rubbed off, and cooled
3/4 cup sugar
1/8 teaspoon salt
4 1/2 cups whole milk
3 tablespoons cornstarch
4 ounces bittersweet chocolate (no more than 60% cacao), finely chopped
Equipment: an ice cream maker

More about "gianduia pie nutella recipes"

CREMA GIANDUIA (ITALIAN CHOCOLATE HAZELNUT SPREAD)
Web Jun 22, 2015 Preheat oven to 350˚F (180˚C). Arrange the hazelnuts in a single layer on a rimmed baking sheet. Bake in the preheated oven until golden brown and fragrant, 10-15 minutes. Once cooled slightly, place …
From tarasmulticulturaltable.com
crema-gianduia-italian-chocolate-hazelnut-spread image


CROSTATA DI GIANDUIA (NUTELLA PIE) - BIGOVEN.COM
Web Nutrition Notes INGREDIENTS 4 cups Flour 1 cup Sugar 1 cup Butter 1/4 tsp Salt 2 large Eggs 1 Egg yolk 1 1/2 cups Nutella 1/4 cup Hazelnut s ; chopped and toasted Edit Servings INSTRUCTIONS 1. Preheat oven to …
From bigoven.com
crostata-di-gianduia-nutella-pie-bigovencom image


THE STORY OF GIANDUIA (OR GIANDUJA) - GREAT ITALIAN CHEFS
Web Nov 12, 2018 In 1852, the chocolatiers Michele Prochet and Isidore Caffarel perfected the recipe by gently roasting the nuts before grinding them and adding almonds, to get a deeper, richer taste. Caffarel – …
From greatitalianchefs.com
the-story-of-gianduia-or-gianduja-great-italian-chefs image


RECIPE FOR GIANDUIA PIE - ONLINE RECIPES FROM HINDS JERSEY FARM
Web Gianduia Pie. Source: Icebox Pies by Lauren Chattman. This pie tastes like Baci, the yummy Italian version of the chocolate kiss. Makes one 9-inch pie, 6 to 8 servings. 3/4 …
From hindsjerseyfarm.com


RECIPE FOR GIANDUIA PIE (NUTELLA PIE) - ONLINE RECIPES FROM HINDS ...
Web Scrape the filling into the prepared pie shell and smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about 6 hours. Per serving: 641 calories (percent of …
From hindsjerseyfarm.com


GIANDUIA PIE RECIPE - COOKEATSHARE
Web Gently fold the lightened Nutella mix back into the remaining whipped cream. Mix in the minced hazelnuts. Scrape the filling into the prepared pie shell and smooth the top with a …
From cookeatshare.com


GIANDUIA PIE (NUTELLA PIE) RECIPES - ALL RECIPES IT IT
Web Gianduia Pie (Nutella Pie) Source: accessatlanta.comMakes 8 servings.This no-bake pie combines whipped cream and Nutella, a chocolate-and-hazelnut paste readily available …
From recipesit.com


GIANDUIA PIE RECIPE | RECIPEGOLDMINE.COM
Web Apr 11, 1999 Heat the oven to 350 degrees F. Place the cookies and nuts in the work bowl of a food processor and process them until they are finely ground. Combine the crumb …
From recipegoldmine.com


RECIPE FOR GIANDUIA PIE (NUTELLA PIE) - MY EASY RECIPES
Web In a separate bowl, combine 1/4 of the whipped cream with the Nutella. Stir until smooth. Gently fold Nutella mixture back into the remaining whipped cream. Fold in the reserved …
From myeasyrecipes.net


RECIPE: GIANDUIA PIE WITH CHOCOLATE COOKIE AND NUT CRUST (USING …
Web Preheat the oven to 350 degrees F. Place the cookies and nuts in the workbowl of a food processor and process them until they are finely ground. Combine the crumb-and-nut …
From recipelink.com


TOPRECIPES | GIANDUIA PIE (NUTELLA PIE)
Web Recipe - gianduia pie (nutella pie) Makes 8 servings. This no-bake pie combines whipped cream and Nutella, a chocolate-and-hazelnut paste readily available at most …
From toprecipes.eu


GIANDUIA PIE | NUTELLA PIE RECIPE | RECIPEGOLDMINE.COM
Web Apr 11, 1999 Instructions Crust: Heat oven to 350 degrees F. In a food processor, place cookies and nuts and process until finely ground. Add melted butter, sugar, salt and …
From recipegoldmine.com


GIANDUIA PIE RECIPE - SELF.CA
Web Makes one 9-inch pie, 6 to 8 servings. 3/4 cup hazelnuts, toasted and skinned 1 1/2 cups heavy cream, chilled 1 teaspoon pure vanilla extract 1 (13 ounce) jar Nutella
From self.ca


Related Search