Gianduja Budino Recipe
Recipe information
Make Gianduja Budino in just 2h 30m. hazelnut butter, dark chocolate, vanilla creme anglaise, hazelnut crumble
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Ingredients
Gianduja Budino Ingredients
Preparation Directions
1. Make the Gianduja Base
In a saucepan, combine the heavy cream, whole milk, sugar, cornstarch, and a pinch of salt. Whisk together over medium heat until the mixture starts to thicken.
2. Add Chocolate and Hazelnut Butter
Remove the saucepan from heat and add the chopped dark chocolate and hazelnut butter. Stir until completely melted and smooth.
3. Incorporate Vanilla
Stir in the vanilla extract until well combined.
4. Pour into Molds
Pour the mixture into individual serving cups or molds. Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.
5. Prepare Hazelnut Crumble
While the budino is setting, prepare the hazelnut crumble. Mix the toasted and chopped hazelnuts with a little bit of sugar and a pinch of salt. Spread on a baking sheet and toast in the oven at 350°F (175°C) for about 10 minutes until golden.
6. Serve
Once the budino is set, remove from refrigerator, top with hazelnut crumble, and serve chilled.
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