Nutella Delice for World Nutella Day

Tuesday, February 05, 2019
This year's humble offering (better late than never) is based on a idea from visiting Pasteleria Kruss in Cartagena. It's about layers. Nutella sponge, creme patisserie, Nutella chocolate ganache and hazelnut buttercream finished with hazelnut praline on top.

Here's an interesting thing - Ferrero use 25% of the world's supply of hazelnuts. There was that time a few years ago when the hazelnut harvest went down due to the frost. A little fluctuation in the price of hazelnuts must cost multi millions. It made the stock of Nutella go down for sure - that's never a good thing!  

If you can't find ground hazelnuts for the sponge you can grind your own in the Vitamix like I did - comes out with a great texture! 
This would ideally be fridged for a few hours to set before slicing. I gave up waiting - it's been a long day, so the creme pat was a bit soft. Patience eh?

Hazelnut sponge
3 Egg whites
150g Icing sugar
3 eggs
150g Ground hazelnuts 
50g Plain flour
25g Unsalted butter

  • Whisk the egg whites and 50g icing sugar to stiff peaks. 
  • In a separate bowl mix 100g icing sugar and 3 eggs till thick and creamy
  • Fold in ground hazelnuts, flour and butter
  • Fold the hazelnut flour mix and egg white mix together. 
I forgot and added all the icing sugar to the egg whites, then whisked the whole eggs on their own. Still turned out fine. 

Line a large baking sheet with greaseproof paper. Spread the sponge mix on to the paper lined tray so it is a thin layer. I made 2 baking trays worth.
Bake at 160 oC for about 6 - 8  minutes till just set. Remove from the oven and allow to cool.   

Chocolate and Nutella Ganache
50g Plain chocolate
125ml Double cream
75g Nutella

Heat cream and chocolate, then pour over nutella and blend together. 

Vanilla Creme Patisserie

250ml Milk
3 Egg yolks
50g Sugar
1 1/2 tbsp Plain flour

Heat the milk till just off the boil. 
In a separate bowl whisk the egg yolks, flour, vanilla and sugar. 
Add a little of the milk to the egg yolk and sugar mix and whisk in.
Return to the pan and allow to thicken, stirring frequently. 
Place a greaseproof cartouche on top of the creme pat to stop a skin forming. Allow to cool. 

Hazelnut Cream

75g Unsalted butter, softened
150g Icing sugar
50g Nutella
50g Hazelnuts blitzed down to a paste

Cream the softened butter and icing sugar till thick. Fold in the hazelnut paste and Nutella. You may need a little warm water to loosen it. 

Candied hazelnuts - whole/ praline and pulled sugar spikes

The candied hazelnuts really finish this off well.

150g Caster sugar
2 tbsp Water

Hard core chefs just use sugar, no water. I like to make life easy and add water.

  1. Caramel likes medium heat. Brush around the edges of the pan with a pastry brush dipped in water every so often - this stops the sugar crystallising. Caramel doesn't like being stirred - that makes it crystallise too. Sugar needs a bit of respect.
  2. When you're at caramel colour drop the hazelnuts in. Make sure they are evenly coated. Keep them moving in the caramel for 1 minute, then take them out with a fork on to a tray with greaseproof paper to cool. 
  3. Now take the caramel pan off the heat and dip it in cold water to stop it cooking. Wait till it cools and thickens just enough so it's like the consistency of golden syrup. 
  4. Make a clear piece of work surface where you can hang the hazelnuts. Put newspaper or tin foil on the floor below so the caramel drips on to that rather than the floor. Then you can fold it up afterwards and bin it - nice easy clear up. 
  5. Stick the hazelnuts onto cocktail sticks, through the side, not the middle or they fall apart. Dip into the caramel and hang over the edge of the work surface using jars, tins or mugs as weights to hold the skewer in place.
  6. If it cools down too much you can put the caramel back on the heat, then go back to stage 3. 
Once they are set they are delicate and best left in position until needed.

Layering up

Line a 1 lb/ 500g loaf tin with greaseproof paper. Now have fun layering them up!
Trim the sponge using a ruler so it fits the size of the loaf tin. Divide the hazelnut cream, creme pat and ganache in half. Make 2 layers of each with a layer of sponge in between each. A spoon dipped in hot water is most useful in smoothing the hazelnut cream, creme pat and ganache layers. 

Alternatively, you could consider making it a single layer of each so it's more of a tea cake style thing.  

Cover and refrigerate to help set it before slicing. 
Best served at room temperature. I let it set, then sliced it, then let it come up to room temperature. 

Previous Nutella Day recipes:

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