4 sweet recipes for amazing hazelnut cream desserts!
published on 14 November, 2018 at 13:15
Here's the recipes:
- Hazelnut cream braid
- Hazelnut cream braid
INGREDIENTS
250g Flour
5g Dry yeast
30g Sugar
150g Whole milk, at room temperature
25g Butter, at room temperature
Salt
200g hazelnut cream
30g chocolate drops
1 Egg
5g Dry yeast
30g Sugar
150g Whole milk, at room temperature
25g Butter, at room temperature
Salt
200g hazelnut cream
30g chocolate drops
1 Egg
METHOD
Mix all ingredients together except hazelnut cream, egg and chocolate.
Form the dough ball and let it rest in a warm place for 1 hour.
Then, divide it into 3 parts, roll each part and fill with hazelnut cream, and form the bread.
Brush it with beaten egg and sprinkle with chocolate. Let rest for 30 minutes and bake at 350F°/180C° for 20 minutes.
- Roulade
Mix all ingredients together except hazelnut cream, egg and chocolate.
Form the dough ball and let it rest in a warm place for 1 hour.
Then, divide it into 3 parts, roll each part and fill with hazelnut cream, and form the bread.
Brush it with beaten egg and sprinkle with chocolate. Let rest for 30 minutes and bake at 350F°/180C° for 20 minutes.
- Roulade
Ingredients:
12 Crepes: (3 eggs, 375ml milk, 120g flour, mix cover for an hour then cook in a crepe pan)
800g Hazelnut Spread
340g White Chocolate
200ml Cream
Sugar Pearls to decorate
12 Crepes: (3 eggs, 375ml milk, 120g flour, mix cover for an hour then cook in a crepe pan)
800g Hazelnut Spread
340g White Chocolate
200ml Cream
Sugar Pearls to decorate
Instructions:
Place two crepes side by side and overlap a little then cover with hazelnut spread. Using a jug filled with hot water will help keep your spoons and knives warm and ease the spreading of the spread).
Roll these first two crepes into a sausage as tightly as possible and set aside.
Repeat with the next two crepes then place the ‘sausage’ we set aside at the front of these two crepes and roll again.
Repeat this 6 times to use up all 12 crepes.
This large ‘sausage’ will be difficult to handle so be careful.
Measure off against a 1kg loaf tin and trim.
Wrap in cling film place in the loaf tin and chill for 3 hours.
Heat the cream over a medium heat being careful not to scorch.
Pour over the white chocolate and stir to melt.
Chill this white chocolate ‘ganache’ for 30 hours.
When everything is chilled whisk the ganache and place into a piping bag.
Pipe circles of varying sizes onto the roulade and add sugar pearls to decorate.
- Giant pancake
Place two crepes side by side and overlap a little then cover with hazelnut spread. Using a jug filled with hot water will help keep your spoons and knives warm and ease the spreading of the spread).
Roll these first two crepes into a sausage as tightly as possible and set aside.
Repeat with the next two crepes then place the ‘sausage’ we set aside at the front of these two crepes and roll again.
Repeat this 6 times to use up all 12 crepes.
This large ‘sausage’ will be difficult to handle so be careful.
Measure off against a 1kg loaf tin and trim.
Wrap in cling film place in the loaf tin and chill for 3 hours.
Heat the cream over a medium heat being careful not to scorch.
Pour over the white chocolate and stir to melt.
Chill this white chocolate ‘ganache’ for 30 hours.
When everything is chilled whisk the ganache and place into a piping bag.
Pipe circles of varying sizes onto the roulade and add sugar pearls to decorate.
- Giant pancake
INGREDIENTS
Hazelnut cream, as needed
2 eggs
salt
40g sugar
60g vegetable oil
220g flour
250ml milk
2 tsp baking powder
Hazelnut cream, as needed
2 eggs
salt
40g sugar
60g vegetable oil
220g flour
250ml milk
2 tsp baking powder
DIRECTIONS
1. Pour the hazelnut cream onto a sheet of parchment paper and spread it out into the shape of a circle. Freeze it for 30 minutes.
2. Make the pancake batter by mixing together eggs and sugar, salt, flour, vegetable oil, baking powder and then gradually adding the milk.
3. Pour half of the batter into a nonstick pan, place the frozen hazelnut cream on top and pour the remaining batter over that.
4. Let it cook for 6 minutes per side.
5. Top with some fruit and maple syrup. Serve hot.
- Pizza kit kat
INGREDIENTS
pizza dough
120 g KitKat
200 g hazelnut cream
20g Butter
METHOD
Grease a little bowl with butter.
Roll out the pizza dough, put the bowl in the center and cover it with the dough, wrap up the edges.
Bake at 210C/410F for 12 min.
Spread the hazelnut cream on the pizza and add chopped KitKat
In the center of the dough put hazelnut cream.
1. Pour the hazelnut cream onto a sheet of parchment paper and spread it out into the shape of a circle. Freeze it for 30 minutes.
2. Make the pancake batter by mixing together eggs and sugar, salt, flour, vegetable oil, baking powder and then gradually adding the milk.
3. Pour half of the batter into a nonstick pan, place the frozen hazelnut cream on top and pour the remaining batter over that.
4. Let it cook for 6 minutes per side.
5. Top with some fruit and maple syrup. Serve hot.
- Pizza kit kat
INGREDIENTS
pizza dough
120 g KitKat
200 g hazelnut cream
20g Butter
METHOD
Grease a little bowl with butter.
Roll out the pizza dough, put the bowl in the center and cover it with the dough, wrap up the edges.
Bake at 210C/410F for 12 min.
Spread the hazelnut cream on the pizza and add chopped KitKat
In the center of the dough put hazelnut cream.
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