https://www.copymethat.com/r/F4geJr570/best-chocolate-hazelnut-gianduja-crostat/
127668233
5VD2WUw
F4geJr570
2024-05-16 16:04:22
Best Chocolate-Hazelnut (Gianduja) Crostata
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The chewy, rich filling for this dessert was inspired by gianduja, a chocolate-hazelnut paste created in Turin, Italy. The crust, made with whole-wheat flour, is simply pressed into the bottom of springform pan; its nuttiness pairs perfectly with the intense filling. If you like, dust the baked crostata with powdered sugar before serving, or top wedges with unsweetened whipped cream or crème fraîche. The crostata is best served the same day, but leftovers can be covered in plastic wrap refrigerated overnight; bring to room temperature before serving.
Ingredients
- 163 GRAMS (1¼ CUPS) HAZELNUTS
- 65 GRAMS (½ CUP) ALL-PURPOSE FLOUR
- 35 GRAMS (¼ CUP) WHOLE-WHEAT FLOUR
- 214 GRAMS (1 CUP) WHITE SUGAR, DIVIDED
- ¼ TEASPOON BAKING POWDER
- TABLE SALT
- 6 TABLESPOONS (¾ STICK) SALTED BUTTER, CUT INTO ½-INCH CUBES AND CHILLED
- 1 LARGE EGG YOLK PLUS 3 LARGE EGG WHITES
- 2½ TEASPOONS VANILLA EXTRACT, DIVIDED
- 4 OUNCES BITTERSWEET CHOCOLATE, CHOPPED
- 1 TEASPOON INSTANT ESPRESSO POWDER
Steps
Directions at 177milkstreet.com
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