Crostata Filling

12 oz Gianduia (hazelnut chocolate), chopped ** Changed to plain bittersweet chocolate, at least 60% cacao. **
3/4 cup cream
3/4 cup sugar
6 large egg yolks

In a medium saucepan heat cream and sugar to a boil. Remove from heat, add chocolate and whishk until smooth. Add egg yolks and whisk until incorporated. Pour into storage container, cover and chill overnight.

Pate Sucre

2 cups sifted all purpose flour
3 Tablespoons sugar
pinch salt
3/4 cup chilled unsalted butter, cut into 1/4 inch chunks
2 large egg yolks
2 Tablespoons cold water

In a medium bowl, stir togeter flour, sugar, and slat. Add butter and rub between fingers with foour mixture until it resembles a course meal texture. Lightly whisk together yolks and water, add to flour mixture and stir with a fork until it comes together. Lay out onto a floured surface and roll into a 3-inch wide log. Cover in plastic and refrigerate for 1/2 hour.