Percent dessert with Nutella - The Italian Cook - ebook

One hundred recipes for desserts with Nutella, a hundred stimuli to culinary imagination for diners with a sweet tooth and for all cooking enthusiasts.

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The italian cook

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Apricots Nutella

Rings with Nutella

Lady's Kisses

Banana split with Nutella

Nutella boats

Sticks hazelnuts and Nutella

Pumpkin fritters with Nutella sauce

Mocha biscuits and Nutella

Almond cookies

Shortbread cookies filled with Nutella

Almond biscuits and Nutella

Biscuits nutellati bicolor

Brownies Nutella

Pear bread pudding and cream Nutella

Rice Pudding with Nutella

Dumplings with Nutella

Crisp cannoli filled with Nutella

Cassola Nutella

Charlotte hazelnuts and Nutella

Cup coffee and Nutella

Cup delicious

Cup greedy

Cups ricotta cheese with orange zest and Nutella

Croissants with Nutella

Nougat cream and nutella

Nutella cream and oatmeal

Nutella crepes

Nutella tart

Nutella tart

Nutella and banana tart

Sugary hearts filled with Nutella

Dessert of cottage cheese

Sweet coconut and Nutella

Sweet coffee and Nutella

Sweet chestnuts covered with Nutella

Chestnut cakes and Nutella

Bundles with Nutella

Ricotta pancakes and Nutella

Pancakes stuffed with Nutella

Coffee ice cream with melted Nutella

Ice cream Nutella

Ricotta gnocchi with sauce Nutella

Donuts with Nutella

Macedonia Nutella

Tile Nutella

Meringue Nutella

Crescents stuffed with Nutella

Yarrow classic stuffed with Nutella

Mini sandwich cream and Nutella

Minicake Nutella

Amaretto mousse

Nutella mousse

Nutella mousse and macaroons

Muffins Nutella

Nutella carriage

Bullseye Nutella

Chestnut balls covered with Nutella

Panettone with varied idea of ​​Nutella

Parfait Nutella

Fried dough with Nutella

Coconut cakes with Nutella

Sicilian pastry with Nutella

Sweet potatoes covered with Nutella

Pears covered with Nutella

Peaches stuffed with macaroons with Nutella sauce

Piadina stuffed with Nutella

Small truffles covered with Nutella hazelnut

Nutella Pie

White pizza stuffed with Nutella

Plum cake with Nutella

Laced with Nutella

Profiteroles with Nutella

Squares of sponge biscuits and Nutella

Ravioli stuffed with Nutella

Rice Nutella

Roll of puff pastry with Nutella

Salami Nutella

Savarin filled with cream and Nutella

Bowls chocolate stuffed with Nutella

Scoones Nutella

Nutella bread pudding

Sighs stuffed with Nutella

Nutella soufflé

Spumotto mascarpone stuffed with Nutella

Bells Christmas

Tarts with Nutella

Cake castagnutella

Cream puff cake with Nutella

Cake Sunday

Cocoa cake with Nutella

Hazelnut cake and Nutella

Cake flower bud with Nutella

Tasty cake cream and Nutella

Yugoslav cake with Nutella

Sacher cake with Nutella


Cake witty

Socket Nutella

Vol-au-vent with Nutella

Trifle coffee and Nutella

Apricots Nutella

Ingredients for 6 people

12 apricots

4 tablespoons of Nutella

100 grams of macaroon cookies

30 cl of fresh cream


Divide the apricots in half and place them on a buttered.

Cook in oven at 180 degrees for 15 minutes.

Whip the cream, stir in the crumbled amaretti and melt the Nutella in a double boiler.

Put the apricots into 6 bowls, garnish with the prepared cream and pour over the still warm Nutella.

Rings with Nutella

Ingredients for 6 people

170 grams of butter

120 grams of brown sugar

1 beaten egg

250 grams of flour

1/2 teaspoon baking powder

100 grams of Nutella

9 teaspoons of UHT cream

200 grams of icing sugar

3 tablespoons Grand Marnier


Work 120 grams of butter and sugar until they become creamy, stir in the egg, flour and baking powder with a little water until a dough 3 mm thick on a floured surface.

Cut the dough with a scalloped cutters diameter of 5 mm, transferred disks on some plates with butter and then cut them in the middle with a scalloped cutters diameter of 2 cm.

Knead again scraps and repeat until you have 48 rings.

Bake in oven at 180 degrees for 15 minutes, then let cool.

Cover half of the Rings with Nutella and transfer them on a sheet of aluminum.

Prepare the filling: Place butter and cream in a bowl and scaldateli in a water bath until the butter is melted.

Remove from the heat and add the powdered sugar, add the Grand Marnier and whisk the mixture until the filling has cooled and congealed.

Spread the filling on the rings is not coated with Nutella and sovrapponetevi those nutellati.

Lady's Kisses

Ingredients for 4 people

100 grams of roasted hazelnuts

100 grams of sugar

100 grams of butter

150 grams of flour

1 pinch of salt

150 grams of Nutella


Mix the flour with the butter, sugar, chopped nuts and a pinch of salt.

Put the dough in the refrigerator for 30 minutes.

After this time formed by hand into balls of about 3 cm in diameter, place them on the plate or on a baking tray lined with baking paper and bake for 15 minutes at 200 degrees.

When the pellets have cooled mix them in pairs using Nutella made dissolve in water bath.

Banana split with Nutella

Ingredients for 4 people

50 cl of milk

175 grams of sugar

1 teaspoon vanilla

4 egg yolks

whipped cream


4 bananas


Prepare ice cream: Pour the milk in a saucepan until it bubbles, then retire it from the heat, add the sugar, the vanilla and let stand fifteen minutes.

In another saucepan whisk the egg yolks with a few drops of water then add slowly the milk and vanilla, beat with whips.

Spend the saucepan over medium heat, stirring with a spatula and when you will have formed a thin film pick it from the fire.

Through a strainer, pour the mixture into a bowl, let it cool and frozen.

Take bananas, cut them in half lengthwise and spread out all over a spoonful of Nutella.

Recompose bananas and ponetene one on each plate.

Garnish with balls of ice cream prepared and cover with tufts of whipped cream.

Nutella boats

Ingredients for 12 boats

300 grams of flour

150 grams of butter

10 cl of cold water




Place the flour on a work table, put the center pieces of softened butter, a pinch of salt and water.

Work quickly.

Form a ball with the dough and wrap in foil.

Let stand for about half an hour in the refrigerator.

With the help of a rolling pin pulled a sheet of 4 mm thick and with a mold taken from the oval dough pieces needed to fill the molds that you have prepared.

Butter the molds and lining the inside with pasta bucherellando in several places the fund to avoid swelling during cooking.

Cover with baking paper and fill with dried peas.

Past the molds in the oven at 190 degrees for about 15 minutes.

Eliminate peas and paper, brush them with egg yolk diluted with a little water, leave for a minute in the oven and wait fifteen minutes before you turn them.

The boats filled with Nutella and serve.

Sticks hazelnuts and Nutella

Ingredients for 6 people

200 grams of puff pastry

30 grdi hazelnuts



90 grams of powdered sugar

½ egg white


Saute the hazelnuts in the oven at 180 degrees for about 10 minutes and chop.