100 replies to this topic

[mkfradin]

Nutella is back at Costco and I'm thrilled to have my favorite dinner (Nutella on a spoon) available at a lower cost. However, I'm sure there are other things to do with such a wonderful ingredient. So far, we've just mixed it with our buttercream and layered it on a yellow cake (great, but a little too diluted for my taste).

Are there any other Nutella fans out there? Are there any taste sensations that I'm missing by eating my Nutella straight? Any help is appreciated!!!

Marjorie

[Gifted Gourmet]

Are there any other Nutella fans out there?  Are there any taste sensations that I'm missing by eating my Nutella straight?  Any help is appreciated!!!

a virtual nutella goldmine of ideas right here

Nutella confessions thread here at eG

[naguere]

Eat it on a slice of good bread to experience it's full character, but remember Nuttela is the work of the devil and addictive.

Perhaps, like wine tasting one should spit and not swallow

[Jerry_A]

When I think of Nutella I think of the fresh, warm crepes on the streets of Paris filled with Nutella and sliced bananas…fantastic!

Also, I have a friend who sticks a whole (peeled) banana on a plate, microwaves it until it’s soft and heated through, then just globs Nutella all over it; saves having to make the crepes.

Edited by Jerry_A, 28 October 2004 - 11:36 AM.

[FistFullaRoux]

Saw a recipe last night for Salmonella

Essentially, it's salmon with a last minute glaze of nutella mixed with fish stock. Just enough to give a little sugaryness and make a light glaze.

[reuvens]

when yourn jar is empty and you almost scratched the last bit out.....
fill it 3/4 with warm milk, close it with the lid and shake for 1 minute...
open....and you are laughing!


vue

[Mark Sommelier]

An Italian Osteria here squirts it inside their fresh bombolini. Its outrageous!

Edited by Mark Sommelier, 28 October 2004 - 12:44 PM.

[intraining]

ok, all i needed was the nutella. i didn't even read one post. you see, i buy a jar of nutella about twice a year and i eat it in one day. it's very hard to control myself around nutella. it's just soooooooo gooooood. honestly, my wife calls me to try and stop me from eating it. i'm not like that with anything else. ok, i'll go back and read the thread now.

and, while i'm eating in, i'm enjoying the pure over indulgence of it.

[lannie]

While in Vegas (Paris brunch buffet), I asked the creperie chef to make me a crepe filled with fresh whipped cream, a 'ginormous' dollop (more like a mound) of Nutella, and a huge scoop of blueberries on top. Decadence!!!

[dexygus]

nigella lawson has a great flourless or almost flourless chocolate nutella cake in her domestic goddess book. it's really good.

[cakewalk]

I ate nutella for the first time about a month ago. I was on this bike ride, and at the halfway mark there was food and stuff, and they had these little individual thingies of nutella. That stuff is so good! I'm sure if I bought a jar of it I'd eat it in one sitting. (So I think I'll refrain.)

[KatieLoeb]

There is nothing better in this galaxy than Nutella spread on a halved warm, plain buttery croissant.

NOTHING.

[bloviatrix]

These GIANDUIA BROWNIES from Epicurious always looked very tempting to me.

[JFLinLA]

In a few months, I'll be making hamentashen filled with nutella. Yum!

[albiston]

It's hard to stop eating Nutella by the spoonfull and think of something else to do with it, I almost never manage.

There is one recipe I've tried which is delicious, Pierre Herme's Nutella tart. The only problem I see is that Nutella is more an underlying flavour than the main element .

[Misa]

I like Nutella as a "dip" with hard pretzels. It's really good spread on fruit or toasted bagels, too.

[bkeith]

My favorite way to eat Nutella is with a banana in one hand and a spoon in the other. Alternate until the banana is gone. Keep eating until the spoon is gone too.


edited to add:

Oh! Just had a thought. Combining threads, wouldn't a fried Nutella pie be faboo?
Either Nutella alone or with berries, nuts, bananas, whatever added. Eat 'em right out of the fryer with a big dollop of whipped cream or ice cream.

Edited by bkeith, 29 October 2004 - 07:13 AM.

[MsMelkor]

My favorite is a Nutella and banana sandwich browned in a skillet. A banana is a fruit, so I count it as health food!

[mkfradin]

Oh my God, you guys are outrageous. i'm sitting here alone in my office, moaning, just reading the suggestions. Microwaved mushy bananas and fresh croissants got me going pretty quickly. My waistline does not thank you, but I do.

Marjorie

[Wendy DeBord]

Specificly baking or baked goods with nutella.......think peanut butter or praline paste. Any recipe where you see those you can sub in nutella pretty much weight for weight.

Think of it as any other component/ flavor, it can be infused, incorporated into almost everything. Mix it with your chocolate into a flourless cake. Mix it into any white, milk choc. or semi sweet mousse, ganche or frosting. Put it in with your cream into a creme' brulee'. Spread it as is as a layer in any multicomponented dessert. Mix it into creme anglaise. Mix it into your cheesecake batter, etc.........to taste or smell.

If it's not stong enough add more. In your yellow cake example you could have spread nutella between your layers like a filling and for that fact combined it with other fillings like ganche. You also probably could have added more nutella to your frosting. If your temp.'s are o.k. the consistancy should hold up enough to use alot of nutella in your butter cream. You could have added nutella to some fueitine (sorry for the spelling) and chocolate and made a nice crunchie base or topping for your cake.

[mktye]

Use Nutella instead of jam in pinwheel cookies.

recipe

[amyd]

It's hard to stop eating Nutella by the spoonfull and think of something else to do with it, I almost never manage.

There is one recipe I've tried which is delicious, Pierre Herme's Nutella tart. The only problem I see is that Nutella is more an underlying flavour than the main element  .

albiston - I tried making the tart you linked to, but the recipe was a little confusing. It called for 200 grams of butter and had a conversion to 7 Tbls of butter. Now, I know those measurements are not equivalent. Any idea what the correct amount is? I did everything by weight, but there was just TOO much butter. (As I baked it, I poured some of the excess off.) We'll see how it tastes after it's cooled!

Any suggestions would be appreciated!!

[MsMelkor]

200 grams of butter is about 14 tablespoons.

[slbunge]

There's a bakery/restaurant in Cambridge, MA called Hi-Rise that has a 'Sin' sandwich on the menu. Nutella and dark Valhrona chocolate on brioche, grilled. Thankfully I saw it on the menu after I ordered my sandwich.

[amyd]

But do you have any idea what is right for that recipe? I know all recipes are different, but perhaps there is a gerenal rule of thumb based on the other ingredients. Should I have used 200 grams or 7 Tbls? I'm leaning toward the 7 Tbls, since 200 grams seemed like way too much. There's obviously a typo somewhere; I'm just curious if anyone has the correct recipe or can offer an opinion as to which measurement to use.

[MsMelkor]

But do you have any idea what is right for that recipe?  I know all recipes are different, but perhaps there is a gerenal rule of thumb based on the other ingredients.  Should I have used 200 grams or 7 Tbls?  I'm leaning toward the 7 Tbls, since 200 grams seemed like way too much.  There's obviously a typo somewhere;  I'm just curious if anyone has the correct recipe or can offer an opinion as to which measurement to use.

In his cookbook he calls for "7 tablespoons (3 1/2 ounces; 200 grams) unsalted butter". Since 7 tablespoons = 3.5 oz, I'd go with that. Seems reasonable given the amount of chocolate and Nutella. Although some eGulleters would no doubt err on the side of more butter!

[albiston]

In his cookbook he calls for "7 tablespoons (3 1/2 ounces; 200 grams) unsalted butter". Since 7 tablespoons = 3.5 oz, I'd go with that. Seems reasonable given the amount of chocolate and Nutella. Although some eGulleters would no doubt err on the side of more butter! 

Me for example .

When I made the Nutella tart, being the lazy, metric units using person I am, I used 200 grams of butter, as the book said. It did seem like loads of butter to add, and it took me quite a while to get it incorporated in the ganache but it eventually worked. Just fine at the end, flavour-wise. Actually more than fine, judging from the time it took the party guest I baked it for to finish the thing.

amyd, thanks for pointing out what looks like a print mistake. It gives me just the excuse I was looking for to bake the Nutella tart again

[maher]

have you tried Nougatina? its made by Cuba Venchi and is a darker chocolatier version of nutella. its truly amazing. i have had a hard time finding it but it is carried by zingerman of AnnArbor Mich. If anyone has other internet sources id appreciate it

[Patrick S]

Howdy Everyone!

Has anyone else tried making their own chocolate-hazelnut spread? I tried one of the recipes at the link Gifted Gourmet posted. It was very simple, very affordable, and had a taste and texture very similar to the real deal. I think this recipe is more hazelnutty, though, maybe because the hazelnuts are roasted pretty dark.

The recipe I used was:
Chocolate Hazelnut Spread

There is a second recipe at that site I want to try as well, which uses cream as opposed to sweetened condensed milk: Nutella

Anyone know of any other chocolate-hazelnut spread recipes?

To address the original question of the thread -- I like the combination of Nutella and puff pastry: I made some nutella turnovers that were tasty.

[achevres]

This recipe is currently on the New York Times website and is from the 11-7-04 Style Magazine Supplement:

Buckwheat Crepes with Nutella and Tart Cherry Mascarpone

Access is free after you register (for free), but only until 11-14-04 (7 days), so take a look now.