Recipe of the week | Baci Crumble

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.


Ingredients

  • 500 g of Cacao Barry caramelized hazelnuts (praline)
  • 75 g of Nutella
  • 75 g semi-sweet cocoa powder

Preparation

  • 1. In the bowl of a stand mixer (Kitchen Aid type), mix the hazelnuts and Nutella until you obtain a smooth paste (for 5 minutes).
  • 2. Once the 5 minutes are up, add the cocoa powder all at once and wait until everything resembles a crumble.
  • 3. Baci crumble keeps very well in the refrigerator for 3 weeks and can be used as a topping on several flavors of ice cream.

Source: recipe by Michele Forgione, chef of Pizzeria Gema and Impasto.

Published on lapresse.ca on July 15, 2015.


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