The lucky Mulino Bianco biscuits will soon give the name to a spreadable cream made with sugar, hazelnuts, cocoa and sunflower oil. The challenge of Barilla in Ferrero
Pan di Stelle… in can! And the new cocoa and hazelnut cream of Mulino Bianco. As soon as the news leaked that it will be available on the shelves of the supermarket in a couple of months, the product has already been renamed as the rival of the Barilla house of the most famous cream spread in the world, the Nutella produced by Ferrero.
The ingredients of the Pan di Stelle Cream
The details of the new cream still do not know each other well: the name will recall that of the Cookies Stars Pan (which will probably also be found crumbled inside), but the jar and the label have not yet been revealed. It will be based on sugar (not too much), hazelnuts (Italian), sustainable cocoa is sunflower oil. It is not the first time that a Mulino Bianco product comes from the lucky biscuits: there are already the Pan di Stelle cake, the Pan di Stelle snacks, the Moon Cake, the ice cream and the cereals.
Homemade Pan di Stelle cream
If you are greedy and can not resist, waiting for the cream to come out, you can try to make one home version, a little different. The recipe is explained on the site dedicated to cookies.
You need them 30 g of Pan di Stelle biscuits, 200 ml of milk, 35 g of sugar, 50 g of dark chocolate, 25 g of cornstarch or cornstarch.
To proceed chop the biscuits with a mixer until they are reduced to flour: put them in a saucepan together with the sifted cornstarch or starch and sugar. Add the milk to the wire, stirring with a whisk: place on the heat and stir until a thick cream forms. Halfway through cooking add the chopped chocolate. Store your cream in well-cleaned jars and store it, once it is cold, in the fridge for 1-2 weeks.