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This recipe combine two of our favorites Nutella® and Macarons. So when I came across this recipe, I had to ask Helen, of Tartellete, if she could share it with us. Helen used the yolks to make the Creme au Nutella, however you can use the yolks to make pastry cream. Nutella® (pronounced "new-tell-uh"), is a chocolate hazelnut spread, made from cocoa, hazelnuts, and skim milk. You can spread Nutella® on whole wheat, multigrain, or bakery breads, bagels, English Muffins, waffles, toast, or croissants, and enjoy for breakfast, lunch, or as a delicious afternoon snack. We at Desserts Magazine™ all agree that this creamy, chocolaty, nutty spread is delicious all by itself, but we suggest not to "double dip." Macaron is a light, crispy, chewy French meringue cookie, that is moist in the center and filled with either flavored buttercream or ganache.

120 grams egg whites, divided
35 grams granulated sugar
150 grams finely ground almonds
150 grams powdered sugar

Boiling Syrup
150 grams granulated sugar
50 grams water

1. Sift the ground almonds and powdered sugar. In a stand mixer, whip 60 grams of egg whites to soft peaks, add 35 grams of sugar.

2. In the meantime, in a saucepan on high heat bring the water and sugar for the syrup to 230 degrees 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 to 15 minutes).

3. Mix the remaining 60 grams of egg whites and the sifted almond/sugar and carefully fold into the meringue.

4. 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 degrees F for 15 minutes. Let cool.

Chocolate Nutella Ganache
1/2 cup heavy cream
3/4 cup dark chocolate, finely chopped
2 Tablespoons Nutella

Heat the heavy cream to boiling point. Remove from heat and stir in the dark chocolate and Nutella. Let stand 2 minutes. Stir until well incorporated. Refrigerate until of spreadable consistency. Fill the macarons shells with a pastry bag.

Creme Au Nutella
200 grams dark chocolate (bittersweet)
1/4 cup Nutella
3 egg yolks
100 grams granulated sugar
3 cups heavy cream, divided
50 grams powdered sugar

1. 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).

2. In a separate bowl, whisk the egg yolks with the sugar until pale. Slowly stir the chocolate mixture with the yolks and sugar. Return to the saucepan and cook over low heat until thickened, about 5 to 8 minutes, much like a pudding. Do not let this boil.

3. Add the Nutella in the bottom of each glass or dish than pour the cream in glasses or dishes and refrigerate at least 2 hours.

4. When ready to serve, whip the remaining cup of cream with the powdered sugar until soft peaks form and divide among the glasses. Makes 6 servings.

Posted on Feb 4, 2008


flourless-chocolate-cookies-recipeThese beautiful flourless cookies are in particularly high demand at Payard during Passover, but they have become so popular that we sell them year-round. Their crackled surface gives them an elegant look, and because they are so easy and take barely any time to make, they are great for last-minute entertaining. They have a slightly crunchy exterior and a soft, almost brownie-like interior. They should only be about a half inch at their thickest.

Makes about twelve 4-inch cookies

Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for EveryoneChocolate Epiphany by Francois Payard
Hardcover: 272 pages
Publisher: Clarkson Potter
Language: English
ISBN-10: 0307393461

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Jan 27, 2008


How about making a brownie ice cream sundae today? These brownies are moist, rich, decadent, and super easy to make.

Makes 16 pieces

3/4 cup all-purpose flour
1/4 teaspoon salt
6 oz. semisweet chocolate baking bar, broken into small pieces
1/4 cup unsalted butter, cut into small pieces
1/2 cup dark brown sugar, packed
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Butter and flour an 8 inch x 8 inch pan.

2. In bowl, sift together flour and salt, set aside.

3. In a heavy 1-1/2 quart sauce pan melt chocolate bar an butter over low heat, stirring until smooth. Remove pan from heat; let cool to room temperature. Stir in dark brown sugar and vanilla. Add eggs, mix well. Slowly fold flour mixture; mix well. Stir in chips.

4. Pour batter in pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the pan should come out with some moist crumbs on it. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.

Posted on Jan 24, 2008


These cookie jar classics are crispy but with a little chew, with a buttery blend of nutty toasted oats and sweet raisins . . . What more could you ask for? Take these Oatmeal Cookies on picnics and pack them in kids’ lunch boxes. The longer you bake these Oatmeal Cookies, the more crisp they will be. I prefer them baked the minimum time so they remain a little chewy. To personalize the recipe, instead of or in addition to the raisins, you can add 3/4 to 1 cup dried cranberries, dried cherries, cut-up dried apricots, chocolate-coated raisins, or chopped nuts.

8 Tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 cup dark brown sugar, firmly packed
2 large eggs, at room temperature
1-1/2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 teaspoon salt
1 teaspoon pure vanilla extract
1 cup raisins
2 teaspoons freshly grated orange zest
12 ounces semisweet chocolate chips

1. Preheat oven to 350°F. Line a large cookie sheet with parchment paper. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl.

2. Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes.

3. Add the eggs, one at a time. Make sure to scrape the bowl down periodically to make sure all ingredients have been mixed thoroughly.

4. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, orange zest, and chocolate chips.

5. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10 to 12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.

Posted on Jan 9, 2008

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