Think of the moment when you sink your spoon into that sea of cream so chocolaty, so soft and delicate and happy you savor it for a long time, closing your eyes to perceive only its texture and its intense flavor. She, Nutella, the queen of snacks loved by young and old today, Friday 5th February, celebrates his day. We will call it a world day, because really what world would it be without Nutella?
But does anyone remember his ancestor? Yes, that, the "Super Cream", which was suggested in advertisements for children's breakfasts in 1950s. She was born when the Piedmontese pastry chef Pietro Ferrero he had the brilliant idea of making the dough flake Giandujot. The Nutella we know today, however, was born in 1964, with the term of endearment "Nut" to make us remember what hazelnut paste it is made of. This was a year of glory. For Ferrero, but also for all of us.
Fancy recipes
We know that tasting Nutella with a spoon, perhaps in front of a good movie, could be your favorite hobby but to make its flavor even more unique you can mix it with delicious recipes that today we want to propose for you
CINNAMON BOWLS
Ingredients: a package of freshly rolled out puff pastry, 200 g of Nutella, 2 small bananas, a lime, a heaped teaspoon of cinnamon, 30 g of sugar, flour
First, mix in a bowl cinnamon with the sugar. Unroll the puff pastry, sprinkle it with cinnamon sugar and make it adhere by pressing it with a rolling pin. Roll the puff pastry to obtain a compact cylinder, remove the ends and cut it into slices of about 2 cm thick. Then sprinkle the washers with little flour and flatten them until you get discs of about 10 cm, place them on 8 upside-down molds with a diameter of 4 cm and make them adhere by pressing them gently, prick the dough with a toothpick and cook in a hot oven at 200 ° for 8 minutes. Remove the molds from the oven, immediately remove the dough, turn the baskets obtained and let them cool on a wire rack. Finally wash the lime and withdrawn the zest into strips with a rigalimoni, peel the bananas, slice them and sprinkle them with lime juice so that they do not blacken. Fill the baskets with Nutella, put in each le banana slices, complete with lime zest and serve. They will be sweets that will make your table shine. For the short time they will last.
DAISY WITH NUTELLA HAZELNUTS
Ingredients: a package of ready-made preparation in a bag for Margherita cake, 120 g of toasted and skinned hazelnuts, granulated sugar, 250 g Nutella
Enrich the preparation by placing 80 g of hazelnuts in the mixer, add 1 tablespoon of sugar and blend, so you get one grain very fine. Pour the Margherita cake mix into a bowl, add the hazelnut mix and mix well to blend them. Bake the cake. Line the mold with a wet sheet of parchment paper and squeeze it. Pour the enriched preparation and beat the mold several times on the work surface, in order to level. Bake in the oven at 190 ° for about 30 minutes or for the time indicated on the package. Take the cake out of the oven and let it cool completely. Complete and serve. Wrap the hazelnuts left in a sheet of baking paper and coarsely break it up with a meat mallet. Remove the cake from the oven and transfer it to a serving dish. Using a spatula, cover it with Nutella and for a final touch sprinkle it with hazelnuts and serve. Ready to be devoured.
GOLDEN TOAST WITH A WARM HEART
Ingredients: 30 g of butter, 1 deciliter of whole milk, 50 g of Nutella, 8 slices of crusty bread, 2 eggs and powdered sugar
Transfer 50 g of Nutella in a bowl, cover it with plastic wrap and put it in the fridge for 2-3 hours. Put eight slices of on a cutting board crusty bread, cut them with a flower cutter, place the cold Nutella in the center of 4 and cover them with the other bread flowers. Pass i toast in two eggs beaten with 1 dl of milk and fry them in 30 g of butter bubbly and finally completed with powdered sugar. Excellent for a snack with all the trimmings for cold winter afternoons. It will be a filling that will warm your heart. This is an excellent snack, simple, fast and delicious.
STUFFED MERINGUE ROLL
Ingredients: 300 g of Nutella, 3 egg whites, 80 g of sugar, 30 g of cornstarch, a lemon, unsweetened cocoa and salt
Put the egg whites in a bowl with high sides, add a pinch of salt and start whipping them with an electric whisk. Then add the sugar a little at a time and continue to whip Meringue for five minutes. Add the cornstarch and a teaspoon of lemon juice and mix well. Spread the mixture on the bottom of a 22×30 cm rectangular pan, lined with parchment paper and bake it in a hot oven at 160 ° for 15 minutes. Then let the meringue rest for five minutes in the off oven, then turn it upside down on a sheet of baking paper sprinkled with plenty of cocoa. Remove the sheet of paper that was used for cooking and let it cool completely.
Then spread the meringue with Nutella using a flexible spatula to form an even layer, roll it over the filling with the help of the sheet of baking paper underneath, then wrap the roll in aluminum foil, place it on a tray and place it in fridge for at least 6 hours to firm up. Remove the roll from the fridge, remove the aluminum, transfer it to a plate and serve it in slices.
"Nutella is a treat for the heart and not for the stomach"
This recipe has already been read 240 times!