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Difficulty

Low

Gianduja Sbriciolata torte

Name: Gianduja Sbriciolata torte
Yield: 10 servings
Cuisine: it

Crumbly buttery shortcrust pastry with toasted hazelnuts filled with a luxurious chocolate hazelnut cream

Origin

Italy

Shortcrust

Gianduja ganache

Toasted hazelnuta

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Ingredients

Yields

10 servings

Shortcrust pastry

300 g pastry or all purpose flour
180 g butter
100 g hazelnuts
140 g cane or brown sugar
100 g eggs (2)
14 g baking powder
5 g salt

Gianduja ganache

200 g hazelnut or whole milk
150 g toasted hazelnuts
135 g dark chocolate (70%)
135 g milk chocolate (32%)
40 g inverted sugar or 60 g white sugar
4 g salt

Assembly

50 g toasted hazelnuts
30 g powdered sugar

Directions

Prep. time

30m

Shortcrust pastry
- 300 g pastry or all purpose flour
- 180 g butter
- 100 g hazelnuts
- 140 g cane or brown sugar
- 100 g eggs (2)
- 14 g baking powder
- 5 g salt
- Start by toasting the hazelnuts for 15 minutes at 150º C. Toast the hazelnuts we need for the shortcrust pastry and the hazelnuts for the gianduja ganache and the hazelnuts for the assembly.
- Let them cool down to room temperature and grind 100 gr until you obtain a hazelnut flour or hazelnut powder, no more.
- In a bowl, mix the flour, ground hazelnuts, sugar, baking powder and salt.
- Then add the eggs and the diced cold butter and mix with your hands until the eggs are integrated and the butter is evenly distributed throughout the dough, but not completely integrated.
- It is important that when we combine the butter with the rest of the dough we do it in such a way that you can see pieces of the butter spread throughout the dough, this will give us the characteristic crumbly texture of this dough.
- Store in the fridge until ready to use.
Gianduja ganache
- 200 g hazelnut or whole milk
- 150 g toasted hazelnuts
- 135 g dark chocolate (70%)
- 135 g milk chocolate (32%)
- 40 g inverted sugar or 60 g white sugar
- 4 g salt
- In a saucepan, heat the milk with the sugar and salt until it comes to the boil.
- Meanwhile, grind the toasted hazelnuts until they become a smooth, even paste.
- Once the milk is about to boil, pour the hot mixture over the chocolates and leave for 1 minute to melt.
- Then, using a spatula, stir to integrate the chocolate and milk mixture.
- Now add the hazelnut paste and emulsify the mixture with a hand blender.
- Cover with cling film and set aside in the fridge for at least 1 hour.
Assembly
- 50 g toasted hazelnuts
- 30 g powdered sugar
- First take the gianduja ganache out of the fridge and leave it to room temperature for about 2 hours.
- Take the shortcrust pastry out of the fridge and divide it into two equal parts.
- Spread half of the dough with your hands in a round mould of 24 cm in diameter.
- Now spread the gianduja ganache over the shortcrust pastry base, leaving 1 cm over the edge of the tin.
- Then we crumble the other half of the shortcrust pastry and spread it over the ganache and around the edges of the mould until it covers everything.
- Chop the toasted hazelnuts and spread them over the shortcrust pastry.
- Finally, bake at 180º C for 50 minutes.
- Leave to cool to room temperature and sprinkle the powdered sugar to taste. Store in a cool, dry place until ready to eat.

Shortcrust pastry

300 g pastry or all purpose flour
180 g butter
100 g hazelnuts
140 g cane or brown sugar
100 g eggs (2)
14 g baking powder
5 g salt

Gianduja ganache

200 g hazelnut or whole milk
150 g toasted hazelnuts
135 g dark chocolate (70%)
135 g milk chocolate (32%)
40 g inverted sugar or 60 g white sugar
4 g salt

Assembly

50 g toasted hazelnuts
30 g powdered sugar

Gianduja Sbriciolata torte

Shortcrust pastry

Gianduja ganache

Assembly

Shortcrust pastry

300 g pastry or all purpose flour
180 g butter
100 g hazelnuts
140 g cane or brown sugar
100 g eggs (2)
14 g baking powder
5 g salt

Gianduja ganache

200 g hazelnut or whole milk
150 g toasted hazelnuts
135 g dark chocolate (70%)
135 g milk chocolate (32%)
40 g inverted sugar or 60 g white sugar
4 g salt

Assembly

50 g toasted hazelnuts
30 g powdered sugar

Gianduja tart

Hazelnut tartlets

Linzer Torte

Toasted hazelnuta

Gianduja Sbriciolata torte

Shortcrust pastry

Gianduja ganache

Assembly

Shortcrust pastry 300 g pastry or all purpose flour 180 g butter 100 g hazelnuts 140 g cane or brown sugar 100 g eggs (2) 14 g baking powder 5 g salt

Gianduja ganache 200 g hazelnut or whole milk 150 g toasted hazelnuts 135 g dark chocolate (70%) 135 g milk chocolate (32%) 40 g inverted sugar or 60 g white sugar 4 g salt

Assembly 50 g toasted hazelnuts 30 g powdered sugar

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Shortcrust pastry

300 g pastry or all purpose flour
180 g butter
100 g hazelnuts
140 g cane or brown sugar
100 g eggs (2)
14 g baking powder
5 g salt

Gianduja ganache

200 g hazelnut or whole milk
150 g toasted hazelnuts
135 g dark chocolate (70%)
135 g milk chocolate (32%)
40 g inverted sugar or 60 g white sugar
4 g salt

Assembly

50 g toasted hazelnuts
30 g powdered sugar