Gianduia with Osmanthe and Piedmont hazelnuts

Creamy, this Cream is characterized by its high lipid content: more than 40% monounsaturated fats.

♥ Prepared by hand in our workshop in Paris ♥

Ingredients :

• 80% Piedmont hazelnuts (Maison Boudina Paris),
• 10% sugar
• Osmanthus (Asia) 桂花 10% 🤎 
• Jar of 170g

Allergens: sesame, nuts, peanuts.

"Sotto l'albero del Piemonte c'è una donna là che canta" 🎵La Piva Dal Carner

Autumn love 🤎 :

• 100 g of chestnut flour
• 2 teaspoons of Giunduia with Osmanthus
• hazelnut oil
• 3 teaspoons of honey
• 10 g butter or coconut butter

Mix the chestnut flour with the 2 teaspoons of Guinduia. Add the butter and the honey. Mix until you obtain a dough, form balls, oil the mold, put the balls in the mold and put them in the oven for 10 minutes at 100 °.