2 tbsp your favorite nuts ( I used Praline here) - crushed
1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
2. Process flour, almond powder, sugar, salt and cocoa powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside.
4. In a bowl, add the heavy cream and whip to soft peak, set aside.
5. In an another bowl, add mascarpone and sugar. Mix well until soft. Add nutella and mix together well.
6. Soak gelatin sheet in water for a few minutes, then remove from the water and put in a microwave-safe cup. Microwave for about 15 sec at 600W. Melt it completely and pour over the mascarpone mixture (step 5). Mix well.
7. Add whipped cream (step 4) and mix gently with a spatula.
8. Pour the cream mixture into the cake pan. Flat the top of cake and sprinkle crushed nuts over the cake. Chill it until it has set.
2. Flatten the nutella surface, using a bench scraper. Place in the freezer until frozen.
3. In your stand mixer bowl, add plain flour, salt, baking powder, sugar. Hand whisk together to combine.
4. In a heat-safe bowl, add water and milk. Microwave for 15 sec at 600W. Add dry yeast and a dash of sugar(extra), mix. Let it sit for a few minutes.
5. Add this milk mixture and lard to the mixer bowl flour mix from #3. Mix at the lowest speed for 10 minutes, scraping down the sides of the bowl as needed.
6. Transfer the dough out to a lightly floured bowl, wrap it in plastic wrap and let it rest for about 1 hour.
7. Transfer the dough onto a lightly floured surface. Using a rolling pin, roll the dough to a circle shape, divide the dough into 12 equal pieces. Shape each piece of dough into a ball, cover with a damp cloth and let it sit for 15 minutes (bench time).
8. Take one ball at a time (keep the ther balls covered with the damp cloth so that they don't dry up). Roll out the dough of each ball using a rolling pin until their diameter stretches to about 10 cm. The center should be thicker than the edge.
9. Take 1 frozen nutella dome at a time from the freezer and place in the center of the dough. Wrap and close the dough up to seal from the top. Place the bun seam side down on an individually cut baking paper and cover with a damp towel. Repeat and finish all the buns in this way.
NOTE Cover with a damp towel each time the bun is made to prevent dryness.
10. Arrange the buns in your steamer. Leave some space between buns. Wrap the lid of the steamer with a cloth. Steam for about 8 mins. Turn the heat off and leave the lid closed another 1 min before lifting it.
(If you cannot steam all of them at the same time, then keep them covered and in the fridge while they wait for their turn).
1. In a bowl add egg yolk. Pour the milk in little by little, and mix. Add sugar and mix.
2. Transfer this milk mix into a small pan and heat it up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
3. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, add glucose powder and nutella into the milk mixture. Mix well with a spatula until all is dissolved. Let it cool down completely in a water bath.
4. Once the milk mixture is cooled completely, add heavy cream. Whisk until well combined.
5. Place the mixture in your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
6. Transfer the ice cream to a storage container, and let it freeze until you eat!
1. In a bowl, sift together flour and baking soda. Set aside. Pre-heat the oven 170℃.
2.Start with the Nutella filling Use a teaspoon and place 10 portions of Nutella on the prepared baking sheet. Place them gently in the freezer for 20 to 30 minutes or until firm. As they get harder they will be easy to use.
3.Meanwhile make the cookie dough In a bowl, add the butter (softened), sugar (both brown and white), salt and mix well with a spatula until smooth.
4. Incorporate the egg little by little (to prevent curdling) and make into a smooth mixture.
5. Mix in the dry ingredients from #1 until combined with a spatula. Wrap the dough with a plastic wrap and let it sit about 30min in the fridge.
6. Divide the cookie dough into 10 pieces (about 15g each). Roll each one into a ball, then flatten it. Place one frozen nutella portion (from the freezer) in the middle of the flattened cookie and pull the edges together to wrap the nutella ball.
7. Place them on a cooking sheet. Bake for 9~10min until the cookies look puffy but the centers still look soft. Do not overbake.
8. Remove from the oven. At that point I like to immediately press lightly the cookies to create a sort of decoration. Let it cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.
1. Start with the Nutella filling. Use a teaspoon and place about 20-25 portions of Nutella on the prepared baking sheet. Place them gently in the freezer for 20 to 30 minutes. It will be harder and easy to use it later.
2. Meanwhile, prepare mochi mixture. In a microwave safe glass bowl, combine the flour and sugar. Stir to combine. Add the water slowly and mix with an egg beater until smooth. Cover the bowl with cling wrap.
3. Microwave the mixture for 1 minute. Then, stir the dough with a wet spatula. put it back in the microwave again for another minute. If gets sticky then put it back in the microwave for another 30 seconds (not 1 min!). Repeat it until the mixture is very thick and translucent.
4. Transfer the mochi dough on to the surface floured with katakuriko/potato starch, it is very hot so use a spatula. Equally cut the mochi into 20-25 pieces. Don't forget to coat your hand with katakuriko/potato starch.
5. With your hands, take a piece of the ball and flatten it into a circle (about 4 to 5 cm). Then put one piece of nutella ball from the freezer (one at a time as the nutella ball will melt quickly) into the middle of the mochi, pull the edges together to cover the nutella ball, and press together to seal. Smoothen the mochi by rolling it on the dusted board.
Keep in an airtight container.
For a cream filling instead of nutella
i. Pour the cream in a medium size bowl, and add the sugar.
ii. Whisk just until the cream reaches stiff peaks. Spoon about 1/2 tsp and place about 20-25 portions of jam on the prepared baking sheet and spoon the whipped cream on it gently (See photo).
iii. Place them gently in the freezer for 30 to 40 minutes. It will be harder and easy to use it later.
In this case keep your mochi in an airtight container and store them in the fridge.
about 70g to 100g dark, milk or hazelnuts chocolate - melted
1 tbsp coconut oil
1. Preheat the oven to 160C degrees. Spread the hazelnuts out in a single layer on a baking sheet and roast for 15 to 20 minutes, or until the hazelnuts fragrant.
2. Remove from the oven and let cool them down. Then use your hands to roll the nuts around and remove most of the skins. They don’t need to be perfect, just try to get as much off as possible.
3. In a food processor, add hazelnuts to a food processor, then process them until a fine grind. Depending on your food processor it may even get creamy.
Once the hazelnut butter is as creamy and smooth as possible, add confectioner's , cocoa powder, coconut oil. Process again until well combined.
4. Transfer the hazelnut butter into a medium bowl, add the melted chocolate and continue to mix the butter, stopping to scrape down the sides of the bowl, as necessary.
5. Transfer to a clean jar (hot water sterilized) and store for everyday use : at room temperature for about 1 weeks or in the fridge for up to 2 weeks. (Please note that it will get hard in the fridge)
To melt chocolate : Microwave for about 1.5 minutes at 600w or place in a hot water bath until melt.