5 nutella pastry cream Recipes

hazelnut mousse (adapted from baking and pastry, culinary institute of america), milk, caster sugar, eggs, cornflour, hazelnut praline (or nutella), cream, gelatin melted in 2 tbsp boiling water, base crispy layer, hazelnut praline, milk chocolate, butter, feuilletine or crushed corn flakes, peeled, toasted and chopped hazelnuts, caramelized hazelnuts, sugar, water, toasted hazelnuts, chocolate hazelnut thing (adapted from david chang s momofuku cookbook), hazelnut praline paste (or nutella), gianduja or milk chocolate, grapeseed oil or any neutral oil, salt, smallish pieces bittersweet chocolate , ideally 70% to 72% cacao range, light corn syrup, crushed caramelized hazelnuts, i have to admitt that i made this mixture , but i didn tsp like it much . so i used chocolate ganche, mixture with a caramel syrup flavor )

sheet refrigerated pie pastry, nutella, divided, caramels, heavy whipping cream, chopped macadamia nuts, toasted, cream , optional

ripe pears, peeled cored and thinly sliced, brown sugar, ground cinnamon, sheets phyllo pastry, fresh cherries (can use frozen thawed cherries), nutella, sliced almonds, icing sugar , to dust, scoops low-fat vanilla ice cream, to serve

by 13-inch) frozen phyllo pastry sheets, thawed, unsalted butter, melted, good-quality white chocolate, chopped, heavy whipping cream, hazelnuts, toasted, husked, and finely chopped, chocolate hazelnut spread (recommended : nutella), optional, bittersweet chocolate, grated, for garnish, edible flowers, for garnish