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.