Gianduja

Gianduja

By
From
Cupcakes
Makes
20
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
225ml unsalted butter, softened
225g light brown sugar
pinch salt
150g self-raising flour
50g ground hazelnuts
25g cocoa powder
1 1/2 teaspoons baking powder
4 medium eggs
50g hazelnuts, chopped and toasted
60ml Plain syrup
Chocolate ganache, chocolate and hazelnut variation
120g chocolate hazelnut-spread

Method

  1. Preheat the oven to 175°C and line two 12-hole muffin trays with 20 cases.
  2. Place the butter, sugar and salt in a mixing bowl and cream until pale and fluffy. Sift the flour, ground hazelnuts, cocoa powder and baking powder into a separate bowl. Beat the eggs in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour to rebind the mixture. Once all the egg has been added, add the dry ingredients and hazelnuts, folding until just combined.
  3. Using a piping bag or tablespoon, fill the cases until two-thirds full. Bake for 15-20 minutes, depending on your oven. The tops should look dry and spring back to the touch. If in doubt, insert a knife into the centre of each; it should come out clean. Rest for a few minutes outside of the oven and brush with the syrup. Remove from the trays and leave to cool on a wire rack.
  4. When cold, use a melon baller to hollow out a small hole in the middle of each and fill with the chocolate-hazelnut spread.
  5. To decorate, in a heatproof bowl over a saucepan of simmering water, gently warm the chocolate-hazelnut ganache until dipping consistency. Dip in the cupcakes so that the tops are covered and finish with a gilded hazelnut.
Tags:
Peggy Porschen Parlour
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