Makes: 30
Active time: 45 minutes
Chilling time: 1 hour
Setting time: 1 hour
Storage: Up to 2 weeks in the refrigerator, in an airtight container

Extracted from French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Artsby Ferrandi Paris(Published by Flammarion, £45). Photography © Rina Nurra 2017.

Chocolate and nut delights to create at home.


  • 9 oz. (250 g) gianduja chocolate, diced
  • 30 whole roasted hazelnuts

For the chocolate base

  • 5.25 oz. (150 g) bittersweet couverture chocolate, 58% cacao, tempered


1Melt the gianduja in a bowl set over a saucepan of barely simmering water until the temperature reaches 113°F (45°C).

2Remove from the heat and let the gianduja cool until it has the consistency of softened butter.

3Spoon into the pastry bag with the fluted tip and pipe rosettes about 1 in. (3 cm) in diameter onto one of the acetate sheets.

3Decorate each rosette with a whole hazelnut and chill for about 1 hour.

4To temper the bittersweet couverture chocolate, chop the chocolate and place in a bowl over a saucepan of barely simmering water. Stir until melted at 122°F (50°C). When the chocolate has melted, stand the bowl in a larger bowl filled with ice cubes and water. Stir to lower the temperature of the chocolate, cool to 82°F–84°F (28°C–29°C). Put the bowl back over the pan and raise the temperature to 88°F (31°C).

5Spoon the tempered bittersweet chocolate into the pastry bag without a tip and pipe out small rounds slightly smaller than the gianduja rosettes onto the other acetate sheet.

6Place a rosette on each chocolate round and press down gently so the chocolate spreads to the same size as the rosettes. Leave to set for about 1 hour and then peel off the acetate sheet.


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