Ask A Chicago Expert: 5 Best Nutella Recipes
Eataly Chicago
43 East Ohio St.
Chicago, IL 60611
(312) 521-8700
www.eataly.com/chicago
Tina shares her five best Nutella recipes which are all offered at Eataly Chicago.
Banana Muffins
Yields 12 muffins
Ingredients:
2 cups all-purpose flour
1 tsp baking soda
¾ tsp baking powder
½ tsp kosher salt
10 oz unsalted butter, me
1 ½ cup brown sugar
4 eggs
¼ cup sour cream
2 ¾ cup mashed over-ripe bananas
1 tsp vanilla extract
1 jar of Nutella (14 oz jar)
In a mixing bowl, cream the butter, sugar, and vanilla together until light and fluffy.
Add eggs one at a time, scraping the side of the bowl down to mix.
Combine dry ingredients and slowly add to mixture.
Add mashed bananas and sour cream until smooth.
Portion evenly into sprayed or muffin paper-lined pans.
Bake at 350 degrees Fahrenheit for 20-25 minutes, until firm and the top springs back when touched.
Let cool for 10-15 minutes.
When cool, with an apple corer or a scoop, dig out the center of each muffin and fill with Nutella.
Decorate the top as desired.
Buttermilk Pound Cake
Yields one 9-inch cake
Ingredients:
2 ½ cup cake flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup butter
1 ½ cup sugar
3 eggs
1 ½ tsp vanilla
1 cup buttermilk
Cream the butter and sugar until light and fluffy.
Add the eggs and vanilla one at a time.
Alternate the dry and the wet starting with the dry and ending with the dry until combined.
Scrape batter into a sprayed 9-inch cake pan.
Bake at 350 degrees Fahrenheit for 30-35 minutes until firm in the center.
Nutella Marshmallows
Yields one 9x9 pan of marshmallows to cut in desired size/shape
Ingredients:
1 ½ envelopes powdered gelatin (1 ½ tbsp powdered gelatin)
3 ¼ oz cold water
3 ½ oz light corn syrup
2.6 oz water
8oz sugar
2 ½ oz honey
7 oz Nutella
Bloom the gelatin in the first addition of water in a bowl (we recommend a KitchenAid mixer if available).
In a pot, combine the corn syrup, the second addition of water, sugar, honey, and cook to 230 degrees Fahrenheit.
Use a whip attachment and stream the cooked sugar into the bloomed gelatin on speed 1.
Once all the cooked sugar is in, turn the mixer on high until whipped and slightly cooled.
Heat the Nutella and fold it into marshmallow mixture and spread it into a 9x9in pan sprayed with pan spray, and even out with oiled hands.
Let rest overnight before cutting into squares.
Add to hot chocolate and enjoy!
Related: Best Hot Desserts In Chicago
Nutella Panna Cotta
Yields 8 ramekins of 6 ounces
Ingredients:
8-6 oz ramekins
1 cup sugar
6 cup heavy cream
3 envelopes gelatin (1 tbsp powdered gelatin is equal to one envelope)
¼ cup cold water
1 ½ cup Nutella
Sprinkle the gelatin over the cold water and let sit till it hardens, about 3 minutes.
Heat in the microwave for 1 minute until it melts, then set aside.
Warm up half the cream and let it come to a simmer, add the gelatin and stir till dissolved.
Remove from the heat, and pour into a bowl.
Let sit at room temp till it cools down.
When cool, whisk in the remaining cream and Nutella.
Portion into ramekins and chill until set.
Rosa
Yields 12-18 rolls
Ingredients:
4 oz milk
1 cup bread flour
1 1/8 tablespoons dry yeast
4 oz eggs
4 egg yolks
¼ teaspoon vanilla
¾ cup sugar
¼ teaspoon salt
1 ½ cups bread flour
2 sticks (8 oz) butter
For the starter:
Combine the milk, bread flour and the yeast in a KitchenAid with a dough hook and mix until combined. Cover the bowl with plastic wrap and let rest in a warm place for 1 hour.
For the mix:
Combine the starter, eggs, egg yolks, vanilla, sugar, salt and the second addition of flour in a KitchenAid.
With a dough hook, mix until it comes together, slowly adding the butter. Once all the butter incorporated, turn the mixer up to speed #3 and mix until the dough is slapping the sides of the bowl.
Let dough rest overnight.
Once the dough has rested roll out to ¼-inch thickness in a rectangle.
Spread the Nutella evenly over the sheeted dough leaving a one-inch border of uncovered dough.
Sprinkle chopped up hazelnuts over the Nutella and roll the dough into a log. Cut the roll into two-inch pieces, turn them so they look like a cinnamon roll, and let sit for thirty minutes.
Bake At 350 degrees Fahrenheit for 20 minutes.
