Hazelnut chocolate spread!

Last Saturday I finished Daddy’s Nutella jar and sunday morning I slept … so when I woke up, the stores were closed.
When Dad doesn’t have his Nutella at the time of his 4 pm hunger, he behaves like a grimlin who would have eaten after midnight!
No choice, I need a substitute remedy!

The recipe for hazelnut chocolate spread!

Certified organic recipe without palm oil.


310g hazelnuts
100g of muscovado sugar (it is an unrefined sugar with a particular taste. Otherwise use brown sugar)
150g of minimum 32% cocoa milk chocolate.
20g powdered milk
120g icing sugar
10g unsweetened cocoa
8g of toasted hazelnut oil
1 pinch of salt.

The quantities are precise, I suggest that you respect them for a perfect result.


Step 1: The praline

Roast the hazelnuts for 20min at 160 ° Celsius, remove the hazelnut skins by kneading them in a tea towel, to avoid an unpleasant bitter taste.
Make a dry caramel with muscovado sugar. Let it cool on a marble or silicone sheet. Break it into small pieces.
Mix it with 140g of hazelnuts until you get a liquefied paste. Do it in several times if necessary, it is necessary to prevent the preparation from heating up.

Stage 2: The Gianduja

Mix 170g of hazelnut with icing sugar.
Melt your chocolate in a bain-marie or in the microwave,
to mix everything.
Finally add the cocoa, powdered milk and hazelnut oil and stir in the praline.

Mixing everything together the dough will heat up and look liquid to you, but as it cools it will thicken.
Add a pinch of fleur de sel to enhance all the aromas.

Sugar + salt + fat = culinary ecstasy.

Enjoy your meal!


Saturday afternoon at the Deaf Club, there was a meal organized by the association. Personally, with the help of my little brother, we made the desserts. Since there were so many things to eat, I wanted to make something light, so our choice fell on verrines.

Ingrédient for 10 verrines :

For the praline :

• 140g of powdered sugar
• 1 tablespoon of water
• 300g of shelled hazelnuts
• 150g hulled almonds

For the hazelnut cream :

• 1 egg yolk
• 20g of cornstarch
• 50cl of skimmed milk
• 200g of butter
• 100g of organic hazelnut paste
• 300g of praline

For the choux pastry :

• 75g of milk
• 75g of water
• 1 teaspoon caster sugar
• 1 pinch of salt
• 50g of butter
• 75g of flour
• 2 whole eggs + 1 yolk

Preparation :

Prepare the praline : Heat the sugar with the water in a saucepan over medium heat until a very brown caramel is obtained (be careful not to burn). Stir in the hazelnuts and almonds. Pour the praline over a sheet of silicone or parchment paper, then allow to cool. Then mix in a robot with a cutter blade. When the praline is in powder, take 1 tablespoon for decoration, then continue to mix until the mixture is creamy.

Prepare the hazelnut cream : Mix the egg yolk and starch in a bowl. Bring the milk to a boil, then pour it over the beaten egg. Mix and return to the pan. Cook for 5 minutes over very low heat, until the cream thickens. Stir in butter, hazelnut paste and praline. Mix and let stand overnight in the fridge.

Prepare the choux pastry : Combine the milk, water, sugar, salt and diced butter in a saucepan. Heat over high heat. Remove the pan from the heat at the first boil. Add the flour all at once and mix with a spatula until you have a ball of dough. Return the pan to low heat and stir vigorously for 1 minute to dry the excess water. Remove from the heat and incorporate the eggs one by one. The dough should be elastic.
Preheat the oven at 220 ° C. Transfer the dough to a pastry bag. Place the cabbage on a baking sheet lined with parchment paper. Mix the egg yolk with 1/2 teaspoon of water. Brush the egg yolks with a brush and sprinkle them with sugar. Bake for 10 minutes of cooking, then lower the oven to 180 ° C and continue cooking for 5 minutes.

For the dressing :

Place creamy praline in the bottom of each jar 1cm high. Emulsify the hazelnut cream with a whisk, then put it in a fluted piping bag and garnish the jars up to 2/3 of their height. Add cabbage and sprinkle with praline powder before serving.