hazelnut butter, dark chocolate, vanilla creme anglaise, hazelnut crumble

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.

Make the Gianduja Base

Remove the saucepan from heat and add the chopped dark chocolate and hazelnut butter. Stir until completely melted and smooth.

Add Chocolate and Hazelnut Butter

Stir in the vanilla extract until well combined.

Incorporate Vanilla

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.

Pour into Molds

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.

Prepare Hazelnut Crumble

Once the budino is set, remove from refrigerator, top with hazelnut crumble, and serve chilled.

gianduja budino

Recipe information

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