Gianduja-hazelnut loaf from Petite Patisserie (page 118) by Christophe Felder and Camille Lesecq

  • confectioner's sugar
  • gianduja spread
  • Show all ingredients...

  • EYB Comments

    Can substitute Marcona almonds for the book’s “Sweet and salty caramelized almonds and hazelnuts”, and hazelnut praline for hazelnut paste.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Marcona almonds for the book’s “Sweet and salty caramelized almonds and hazelnuts”, and hazelnut praline for hazelnut paste.

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