NUTELLA CHURROS RECIPES

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CHURROS WITH NUTELLA DIP RECIPE | DELICIOUS. MAGAZINE



Churros with Nutella dip recipe | delicious. magazine image

Nutella lovers, you won’t be able to resist these warm sugar-coated churros dunked in rich Nutella sauce. There are many hazelnut spreads on the market, many of which don’t contain palm oil. We love Nutvia or Vego.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4-6

Number Of Ingredients 14

250g plain flour
1 tsp baking powder
60g unsalted butter, melted
450ml boiling water
About 2 litres sunflower or vegetable oil for deep-frying
Caster sugar to sprinkle
For the dip
100g dark chocolate (70 per cent cocoa content)
2 tbsp golden syrup
100g unsalted butter
200g hazelnut spread
100ml mascarpone
You’ll also need… 
Digital probe thermometer and piping bag fitted with a large star nozzle

Steps:

  • Sift the flour and baking powder into a large mixing bowl. Gradually beat in the 60g melted butter and hot water using an electric hand mixer. Once the mix forms a thick, pipeable batter, cover the bowl with cling film and chill for 30 minutes.
  • Meanwhile, make the dip. Put the chocolate, syrup and butter in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Leave to melt, then remove from the heat and whisk in the Nutella and mascarpone using a balloon whisk to form a thick, glossy dip. Set aside with cling film touching the surface to prevent a skin forming (keep the pan of water on the heat, gently simmering).
  • Half-fill a large heavy-based saucepan with oil (about 2 litres), then heat to 180-200°C when tested with a digital thermometer.
  • Spoon the chilled churros batter into a piping bag fitted with a large star nozzle. Have kitchen scissors at the ready. Pipe 12cm churros directly into the hot oil, using the scissors to cut off the batter for a neat edge (you may need an extra pair of hands to help). Take care as the oil may splash. Fry the churros about 3 at a time for 3-4 minutes until deep golden (keep checking the oil temperature as it will drop when the batter is added). Transfer with a slotted spoon to kitchen paper.
  • Remove the cling film from the dip and set the bowl back over the simmering water to warm through. Serve the churros with the warm dip, with sugar to sprinkle over.

Nutrition Facts : Calories 813kcals, FatContent 56.6g (25.6g saturated), ProteinContent 8g, CarbohydrateContent 66.2g (33.7g sugars), FiberContent 3.2g

NUTELLA® PASTRY CHRISTMAS TREE RECIPE | ALLRECIPES



Nutella® Pastry Christmas Tree Recipe | Allrecipes image

This spectacular pastry Christmas tree is easier to make than you might think. Just follow this step-by-step recipe! Indulgent Nutella® chocolate hazelnut spread is sandwiched between two layers of puff pasty, scored in all the right places then twisted to form tree branches. Ideal for Christmas parties and delicious washed down with some festive mulled wine.

Provided by geneviever

Categories     Bread    Quick Bread Recipes

Total Time 52 minutes

Prep Time 35 minutes

Cook Time 12 minutes

Yield 8 servings

Number Of Ingredients 3

1 (17.5 ounce) package frozen puff pastry, thawed
4 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste, at room temperature
1 egg, lightly beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
  • Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.
  • Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
  • Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
  • Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
  • Cut a small star out of the excess pastry; place on top of the tree. Brush the star and tree with beaten egg.
  • Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.

Nutrition Facts : Calories 386.4 calories, CarbohydrateContent 32.4 g, CholesterolContent 23.3 mg, FatContent 26.2 g, FiberContent 0.9 g, ProteinContent 5.8 g, SaturatedFatContent 6.3 g, SodiumContent 168.8 mg, SugarContent 4.7 g

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