Budino alla Nocciola Piemontese | Italian Piedmont Hazelnut Budino

Budino alla Nocciola Piemontese — Piedmont, Italy.

Story of the Dish

Hazelnut is one of the defining flavors of Piedmontese pastry, particularly across the Langhe, Roero, and Monferrato. In budino, roasted hazelnut paste brings aroma, natural fat, and structure to a cooked dairy custard.

This version deliberately keeps chocolate secondary so the roasted nut remains in the foreground. The texture should coat the spoon gently but never stand like pastry cream or feel gluey.

Servings and Timing

Servings: 6

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Chilling Time: At least 3 hours

Difficulty: Intermediate

Ingredients

• 2 1/4 cups whole milk

• 3/4 cup heavy cream

• 1/2 cup pure roasted hazelnut paste

• 1/3 cup granulated sugar

• 4 large egg yolks

• 3 tbsp cornstarch

• 1 tsp pure vanilla extract

• 1/8 tsp fine sea salt

• 1 tbsp unsalted butter

• 1/2 cup whole hazelnuts for garnish

Preparation

1. Roast garnish hazelnuts at 350°F for 8 to 10 minutes, rub away loose skins, and cool.

2. Whisk sugar, cornstarch, and salt. Add yolks and loosen with about 1/2 cup milk.

3. Heat remaining milk and cream until steaming and temper yolks gradually.

4. Return to saucepan and whisk until thickened, then simmer 1 to 2 minutes.

5. Remove from heat and whisk in hazelnut paste, butter, and vanilla.

6. Strain, portion into six glasses, cool briefly, cover, and refrigerate at least 3 hours.

Professional Technique

Hazelnut paste naturally adds thickness, so avoid overloading the custard with starch. Serve slightly tempered to allow the hazelnut oils and aroma to open.

Wine Pairing

• Moscato d’Asti DOCG

• Barolo Chinato

• Vin Santo

• Recioto della Valpolicella DOCG

• Marsala Superiore Dolce

Chef Tips

• Use pure roasted hazelnut paste.

• Roast nuts until fragrant, not dark.

• Keep sugar moderate.

• Do not overthicken.

• Serve 10 minutes out of the refrigerator.

Common Mistakes

• Using sweet chocolate-hazelnut spread

• Over-roasting

• Using too much cornstarch

• Adding too much chocolate garnish

• Serving ice cold

Storage and Reheating

Keep covered and refrigerated for 2 to 3 days. Do not reheat and do not freeze.

Nutrition Per Serving

• Calories: about 430

• Protein: 8 g

• Carbohydrates: 28 g

• Fat: 33 g

• Saturated Fat: 14 g

• Fiber: 3 g

• Sugars: 20 g

• Sodium: 90 mg

• Cholesterol: 165 mg

Consiglio dello Chef

A great hazelnut dessert should smell roasted before it tastes sweet. The spoon should reveal hazelnut first, then cream, vanilla, and the smallest touch of salt.

Chef Gianluca