Dessert: 9 Nutella recipes for those who can’t get enough of food

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Melt 90g full-fat milk chocolate and 120g Nutella in a water bath. When everything is mixed well, add 40g of corn flakes and mix well. Create small piles and place on a baking tray or in praline paper molds. Now put it in the refrigerator for two hours and start eating.

First, preheat the oven to 220 degrees. Melt 200 g Nutella in a water bath. Break and separate 6 eggs. Mix 40 grams of corn starch and 60 grams of sugar in a bowl. Gradually add the egg yolks to the liquid Nutella, then add 1 bag of vanilla sugar and the cornstarch-sugar mixture. Beat the egg whites until stiff and gradually sprinkle 50g of sugar over them. Then carefully fold the ice cream into the Nutella mixture. Don’t mix too much! Grease the ramekins and sprinkle with some sugar. Add the mixture, cook for 25-30 minutes and – this is the easy part – eat immediately!

Even the most inexperienced baker can make this! Roll out the puff pastry and cut triangles. As big or small as you want. Spread Nutella on it. As much or as little as you want. Then roll the triangle from its long side. Don’t forget to press the tip a little. Now all you need is an egg yolk that you spread on the croissants. Then bake in a preheated oven at 180 degrees for 15-20 minutes. They look really French with the powdered sugar on top!

Beat 3 egg yolks with 25 g of sugar until foamy and the mixture becomes light. Boil 250ml milk and 125g Crème fraîche and add the warm mixture to the egg yolks. Then return everything to the hot pot and bring to almost a boil over medium heat. Make sure you stir constantly! Then remove it from the stove and let it cool for about 10 minutes. Meanwhile, slowly add 180 g of Nutella and mix until a homogeneous mass is formed. Now fill it into the molds you want (yoghurt jars, dessert bowls) and keep them in the refrigerator for at least 4 hours.

This requires some sensitivity. Not least because you’re working with so much hot oil. So be careful! Mix 2 eggs and 1/2 teaspoon vanilla extract and set the mixture aside. Boil 250 ml of water, 2 tablespoons of raw sugar, 1/2 teaspoon of salt and 65 g of butter in a pot. Then remove it from the stove and add 200 g of flour. Mix everything thoroughly. Then add the egg mixture until everything is well combined. Put the dough in a squeeze bag and preferably use the star-shaped attachment. In a separate plate, mix 50g of sugar and 1 teaspoon of cinnamon and heat enough vegetable oil in a high pan until it reaches a height of about 5 centimeters. You will know that the oil is hot enough when you add very little dough and it immediately floats in the oil. When the time comes, press the dough sausage, about 4 cm long, into the oil. You can loosen the dough in the squeeze bag with your finger. Only fry 4 to 5 desserts at a time! After about 2 minutes, flip to the other side using a spoon. Once they are nice and brown, carefully remove them and let them drain on kitchen paper. While still hot, toss in the sugar-cinnamon mixture. Then you won more than just the prize!

Anyone can buy Luxemburgerli from Sprüngli! Make your own macarons. Mix 260 g of finely ground almonds and 270 g of powdered sugar and pass them all through a sieve. Beat the whites of 6 eggs in a bowl until stiff. Gradually add 200g of sugar. If you have a thick mixture, mix the almond and powdered sugar mixture with a spatula in a spiral motion until everything is completely creamy – it will take about 2 minutes. Put the mixture in a piping bag and draw equal circles on the baking tray. For perfectionists, there are special macaron trays with pre-cut circles. And now there is a step that should not be skipped: be patient. You should let the dough rest until its surface is no longer sticky and hardens. You can then bake the macarons at 140 degrees for about 15 minutes. They shouldn’t be too dark! Then, let the macarons cool on the tray and spread Nutella on them. Macarons are perfect if you keep them in the refrigerator for 24 hours, preferably in a covered jar.

You mix 250ml milk and 65g Nutella, preferably in a blender. Pour the mixture into a bowl and leave it in the refrigerator overnight. The next day you can prepare wonderful ice cream balls. Tip: You can also pour the mixture into these ice cream molds for a kid-friendly option.

Mix 50 g of warm butter, 55 ml of vegetable oil and 200 g of sugar in a bowl until everything reaches a creamy consistency. Add 2 eggs and 1 teaspoon of vanilla extract and mix. In a second bowl, mix 350 g of flour, 2 teaspoons of baking powder and 1/4 teaspoon of salt. Add half to the butter mixture and mix everything well. Add 125 ml of milk and continue mixing. Finally, add the remaining flour mixture and mix one last time. Pour the dough into a muffin tin, preferably paper molds. Not too much. Because now comes the star of the recipe! Place a spoonful of Nutella on the dough and beat everything lightly with a wooden stick. This works best when the Nutella is slightly warm. Bake these wonders in a preheated 180 degree oven for 25-30 minutes and enjoy the smell spreading in your kitchen.

Melt 100 g of butter in a water bath and pour it over the 250 g butter biscuits that you previously crumbled in the bowl. Pour the mixture into the mold of your choice and press it firmly into the base. Works best with a glass. Leave it in the refrigerator for 30 minutes. Meanwhile, melt 50 g of dark chocolate, 150 g of Nutella and 200 ml of cream in a pot. Mix 600g of cream cheese (e.g. Philadelphia) and 4 eggs in a bowl. Once the chocolate mixture has cooled slightly, add it to the cream cheese. Mix everything well and pour into the prepared form. Bake in a preheated oven at 150 degrees for 60 minutes and then cool for 12 hours.

Source : Blick