Creme Au Nutella and Macarons – Tartelette
Creme Au Nutella and Macarons
I don’t think I have confessed this here yet, but we are Nutella fanatics…us and about 95% of the world! On toast, croissant, brioche, scones, with a spoon, knife, fingers and when gone camping without utensils, with the other end of your toothbrush…never say never it might happen!
I remember letting out a little (ok, an over) excited “yes” when I read about Shelley and Sara co-project to celebrate Nutella Day and spread the love by including other bloggers (round up on the 7th). No way, I’d miss that!
I was reading one of the (many) magazines I brought back from France when I found this recipe and was first attracted by the picture, especially given my recent falling in love with everything in pretty glasses. I thought “hmm, wonder if I could do this cream with Nutella..”, well duh! The recipe was for a “Creme au Nutella”, I did play around with it and added whipped cream and a few macarons, you know, just for good composure! Well, actually the recipe for the cream calls for only egg yolks so you know what I am tempted to do when I have leftover whites!
Creme Au Nutella:
200 gr. dark chocolate (bittersweet)
1/4 cup Nutella
3 egg yolks
100 gr. sugar
3 cups heavy cream, divided
50 gr. powdered sugar
In a heavy saucepan, heat 2 cups of cream to boiling point. Remove from heat and stir the chocolate and Nutella. Let stand for a couple of minute. Stir until fully incorporated (like a ganache).
In a separate bowl, whisk the egg yolks with the sugar until pale. Slowly stir the chocolate mixture whith the yolks and sugar. Return to the saucepan and cook over low heat until thickened, about 5 – 8 minutes, much like a pudding. Do not let this boil.Pour the cream in glasses or dishes and refrigerate at least 2 hours.
When ready to serve, whip the remaining cup of cream with the powdered sugar until soft peaks form and divide among the glasses.
Macarons Vanille and Nutella:
For the shells:
120 gr. egg whites, divided
35 gr. sugar
150 gr. finely ground almonds
150 gr. powdered sugar
For the boiling syrup:
150 gr. sugar and 50 gr. water
Sift the ground almonds and powdered sugar.
In a stand mixer, whip 60 gr. egg whites to soft peaks, add 35 gr. sugar.
In the meantime, in a saucepan on high heat bring the water and sugar for the syrup to 230 F. on a candy thermometer.Slowly add the boiling syrup to the egg whites and continue to whip on medium – high speed until they are completely cooled and you have a shiny meringue (10-15 minutes).
Mix the remaining 60 gr. of egg whites and the sifted almond/sugar and carefully fold into the meringue.
Fill a pastry bag fitted with a plain tip with the mixture and pipe macarons about 3 inches in diameter on parchment paper lined baking sheet. You can let them sit at room temperature for 20 minutes if desired. This is often done to assure those little feet at the bottom but I found that I can skip this step with this recipe and still end up with the same result.
Bake at 320 for 15 minutes. Let cool.
For the Chocolate Nutella ganache:
Heat 1/2 cup of heavy cream to boiling point. Remove from heat and stir in 3/4 cup dark chocolate and 2 Tb. Nutella. Let stand 2 minutes. Stir until well incorporated.
Refrigerate until of spreadable consistency.
Fill the macarons shells … and eat!
Forgot to mention I added a layer of straight up Nutella at the bottom of each glass….
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