Gianduja Noisette Recipe

Make the sabayon base

In a small saucepan, combine the milk, heavy cream, and granulated sugar. Warm over medium heat until steaming but not boiling. Meanwhile whisk the egg yolks in a bowl. Temper the yolks by whisking in a few tablespoons of the hot milk mixture, then return the tempered yolks to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (do not boil).

Remove from heat and immediately pour the hot sabayon over the chopped dark chocolate in a heatproof bowl. Let sit 30–60 seconds to melt, then gently whisk until smooth. Stir in the gianduja paste until fully incorporated, then whisk in the softened butter and a pinch of sea salt until glossy. Keep warm or chill for up to 3 days; rewarm gently before serving.

Prepare choux paste

Preheat oven to 200°C (400°F). Line two baking sheets with parchment. In a medium saucepan combine water, milk, unsalted butter, granulated sugar and salt. Bring to a vigorous simmer over medium heat until the butter is fully melted and mixture just comes to a boil.

Remove from heat and immediately add all the sifted flour. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the pan. Return pan to low heat and cook, stirring, for about 1 minute to dry the dough slightly. Transfer dough to a stand mixer fitted with paddle (or use a bowl and wooden spoon) and let cool 2–3 minutes.

With mixer running on low, add eggs one at a time, fully incorporating each before adding the next. The finished dough should be shiny, smooth and fall in a thick ribbon when lifted. Fold in the finely chopped toasted hazelnuts by hand.

Using a piping bag fitted with a round tip (about 12 mm) or two spoons, pipe or drop 12 small mounds (~25–30 g each) onto the prepared sheets, spacing well. Brush tops lightly with egg wash. Optional: sprinkle a few extra chopped hazelnuts on each puff.

Bake at 200°C (400°F) for 10 minutes, then reduce oven temperature to 180°C (350°F) and bake for another 15–18 minutes until puffed and deep golden brown. Do not open oven while baking. When done, poke a small hole in each to release steam and cool on a rack. Once cool, split puffs horizontally and reserve for filling.

Chill a mixing bowl and whisk in the freezer for 10 minutes. Pour cold heavy cream into the chilled bowl, add powdered sugar and vanilla (seeds or extract). Whisk at medium-high speed until soft peaks form, being careful not to overwhip. Keep refrigerated until assembly in a piping bag.

Preheat oven to 180°C (350°F). Line a baking sheet with a silicone mat or parchment. In a bowl whisk together flour, cocoa powder and sugar. Add the egg white, melted butter and vanilla; mix until smooth and slightly runny. If too thick, thin with 1–2 tsp water.

Drop small teaspoons of batter and spread thinly into 6–8 cm oval shapes using the back of a spoon. Bake 6–8 minutes until set at the edges but still slightly pliable. Remove from oven and quickly lift each tuile with a spatula and drape over a rolling pin or bottle to shape. Cool until crisp. Store in an airtight container.

Preheat oven to 170°C (340°F). In a bowl combine flour, cocoa powder, light brown sugar and a pinch of salt. Rub in the cold cubed butter with fingertips or a pastry cutter until mixture forms coarse crumbs. Stir in chopped toasted hazelnuts.

Spread crumble evenly on a baking sheet and bake 12–15 minutes, stirring once, until dry and slightly crisp. Cool completely; it will crisp up more as it cools.

Scoop or spoon roughly 1–2 tablespoons of the chocolate ice cream into each bottom half of the cooled choux puffs. Sprinkle a little crumble over the ice cream so it adheres.

Pipe or spoon a generous dollop of vanilla chantilly on top of the crumble (about 1–2 tbsp). Place the top half of the choux puff back on, or leave slightly ajar to show layers.

Warm the gianduja chocolate sauce slightly (if chilled) and spoon 1–2 tablespoons over each assembled choux puff so it drips over the sides. Garnish with a crisp chocolate tuile stuck into the cream, a toasted whole hazelnut, and a sprinkle of cocoa nibs or grated chocolate.

Serve immediately so the ice cream remains cold and contrasts with the warm sauce. Remaining sauce keeps refrigerated for up to 3 days; crumble and tuile keep in airtight containers for several days.