Tag Archives: nutella

nutella delight profiteroles

21 Sep

These profiteroles were my very first venture into making choux pastry – and it was frighteningly easy. If I had known this before, I would have attempted these much sooner. Now, I’ll be planning on making eclairs! These profiteroles are filled with fluffy, creamy nutella chocolate mousse, and are sinful to eat – especially during a hot day accompanied with some fresh fruit or, if you’re feeling dangerous, with ice cream.

one bite of this, and you'll forget all your worries.

one bite of this, and you'll forget all your worries.

Recipe

Ingredients:

  • 1 brick of cream cheese (250g), softened at room temperature
  • 1 cup whipping cream (liquid, not whipped yet)
  • 3 tbsp honey
  • 1/2 cup sugar
  • 1/2 cup Nutella, melted in the microwave
  • 1/4 cup semi-sweet chocolate, melted in the microwave
  • 1/2 cup water
  • 1/2 milk
  • 4 ounces (125g) unsalted butter, room temperature, cut into small cubes
  • 1/2 cup flour
  • 1/4 tsp salt
  • 4 large eggs
  • 1 extra egg for eggwash

How-to:

  1. In a bowl or stand mixer, whisk whipping cream and 1/4 cup of the sugar until it forms into nice dense whipped cream, about 3 to 4 minutes.
  2. In a separate bowl, whisk the cream cheese and the remaining 1/4 cup sugar until creamy. Continue to whisk and add the honey.
  3. Add the melted Nutella and the melted chocolate into the cream cheese mix, and continue beating until well incorporated.
  4. Now, fold the whipped cream mixture into the Nutella mixture with a spatula.
  5. Cover up the bowl and refrigerate for an hour.
  6. In the meantime, you can tackle the choux pastry. Preheat the oven to 400F.
  7. Bring the water, milk, butter and salt to a slow boil in a pan, making sure to stir constantly so that the butter dissolves before the mix comes to a boil.
  8. The moment bubbles start forming, remove form heat and add all the flour at once, stirring quickly to make a very smooth paste.
  9. Place the pan back on the stove and, over low heat, stir the mix constantly until the dough forms into a ball and pulls away from the pan. This should only take about a minute.
  10. Transfer the ball into a bowl and let cool for at least 5 minutes. You’ll be adding the eggs, one at a time, and don’t want them to cook.
  11. Crack one egg at a time, incorporating each of them well into the ball of dough before adding the next.
  12. The final paste should easily be dropped onto the baking sheet, if it is too runny, add a little bit of flour until you get it right.
  13. Line your baking sheet with parchment paper or you silpad.
  14. Form the choux pastry by either piping mounds with a piping bag, or simply drop it onto the sheet using two spoons.
  15. Leave an inch between each mound because these babies expand.
  16. Make the egg wash by beating the egg with a pinch of salt. Brush egg wash on the choux pastry, making sure not to drip onto the tray or else it’ll burn.
  17. Bake the choux pastry in the oven at 400F for 6 to 7 minutes. Then reduce the temperature to 325F and bake for another 3 to 4 minutes, until golden brown.
  18. Remove baked profiteroles from the tray and let cool.
  19. Once cooled, cut each profiterole in half using a sharp knife – but don’t cut all the way through.
  20. Spoon the Nutella mousse into a piping bag, and pipe into the opening of each pastry, not filling it too much because you still want the top to be able to close somewhat.
  21. Continue with all of your profiteroles, and eat the remaining Nutella mousse =)

xo dessertchick

nutella pinwheelies

11 Sep
Life is too short to be square. That’s why all the good things in life are round – like cookies! How many square cookies really come to mind? I mean, okay, yes, there are square cookies but the best kinds (chocolate chip, oatmeal raisin cookies, ginger molasses cookies, snickerdoodles, macaroons, macarons, etc etc) are all round, or at the very least spherical. Anyhow, let’s not get philosophical right now, but the bottom line is that these nutella pinwheelies are one of the most delicious and perfect things that could come in a round package. They are super easy to make – and a recipe that gives you the chance to lick a nutella covered spoon is the best kind of recipe. Enjoy the simple things in life – enjoy these nutella pinwheelies.
happiness in bite-sized format

happiness in bite-sized format

nutella pinwheels are the best kind of pinwheels.

nutella pinwheels are the best kind of pinwheels.

good things come in small packages

good things come in small packages

Recipe

Pssssst, this makes a LOT of cookies. Feel free to halve, although more cookies = more fun    =)

Ingredients:

  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 1/2 cup softened butter
  • 2 large egg
  • 1 tsp salt
  • 3 cups flour
  • 1 cup nutella or any other chocolate hazelnut spread

How-to:

  1. In a bowl, beat the sugar, vanilla sugar if using, and egg together on medium until incorporated.
  2. Now is the time to add the vanilla extract if that’s what you have on hand.
  3. Cream in the butter, and beat on medium-high until it is nice and smooth.
  4. Slowly, add in the flour and salt, and continue mixing until a soft dough forms.
  5. Scrape off the sides, and using your hands, form the dough into two disks. Wrap in plastic wrap and refrigerate for 10 to 15 minutes.
  6. Take the dough out of the fridge and start rolling one disk out on a well-floured surface.
  7. Try to shape the dough into a rectangle, going no thinner than 1/4 inch.
  8. Cut the large rectangle in half. Using half the nutella, spread it evenly over both rectangles, trying not to go too close to the edge, or else it’ll make a huge mess.
  9. Slowly, starting with the long edges, roll the dough into a firm log. Make sure to seal the edges – you can easily do that with your fingers, since the buttery dough is easily manipulated. Repeat with second rectangle.
  10. Cover the logs and refrigerate for another 20 minutes. This will make sure that, once cut, the cookies will keep their pretty swirls.
  11. Repeat steps 6 through 10 with the second disk of dough.
  12. Preheat your oven to 350F. Prepare your baking sheets by lining them with parchment paper or using a silpat.
  13. Cut the logs into 1/2 inch pieces, and place onto a prepared baking sheet. Bake in the middle of the oven for 12 minutes for a chewy cookie, or 15 minutes for a crispier one.
  14. After your timer goes off, remove from the oven and let the cookies rest for a minute or two before removing them and placing them onto your cooling rack.
  15. Enjoy with a nice cold class of milk.

xo dessertchick

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