Will Folligen Grow Hair

try to be as objective as possible with these pastas. .. going to cost me, I admit it!

They are a hazelnut cookies, filled with Nutella, nutella or as in this case home with hazelnut cream.

Its aroma, ... ummmm!

His taste, ... guauuuu!

Its texture, ... aissssss!

Well, let's go by parts;

In this case I Nutella home to try and experiment and left. It is the result I liked, obviously lacks the commercial touch, but still highly recommendable processing. The recipe I made is the following:

Hazelnut Cream (Nutella)

150 g sugar 100 g chocolate fondant (black) 100 grs
milk chocolate 100 g white chocolate

Development

In a food processor or grinder, grind the hazelnuts with the sugar at maximum speed to us is very finite. Put in a saucepan that can go into the fire. We start

chocolates into small pieces and join the hazelnuts and sugar mixture. We also add whole milk and oil carry over low heat, stirring constantly to avoid burning us.

When we note that all ingredients are melted, cast the cream in a glass container and let cool before usar.La initial texture is liquid, but solidifies after it cools. I have in the fridge and is perfectly preserved.

With these numbers came out a lot considerable, but acknowledge that by now little remains.

You know that I like yet .. on toasted bread, crackers, used as filling for any brioche or muffin .. or simply taken by the spoonful just before going to sleep!! ummmmmm

Now that we have the filling, we start with the cookies themselves,

Hazelnut Cream Spirals

Ingredients
400 g flour 120 g soft butter 200 grams sugar
(we could reduce the amount, leaving quite sweet)
50 g finely chopped hazelnuts
egg 1 teaspoon vanilla 1 teaspoon liquid
Royal
Nutella, Nutella, hazelnut cream filling

Development

In a bowl or mixer, mix the softened butter with sugar and egg, stir the set and then add the flour, baking Royal, the chopped hazelnuts and teaspoon of vanilla.

work all ingredients, adding scoops of milk to facilitate the work.

mass we will be smooth, shiny and smooth.

then stretch it between two sheets of baking paper, until we be finite. I did two runs for me to be easier to handle the dough. So I divided the dough in half and proceeded to stretch it.

cut into rectangles on its surface stretched with hazelnut cream, rolled on itself, like a roly-poly it were, and introduced the fridge covered with baking paper in an hour, or until the loop is hard to the touch.

If we want to save time, we can put in the freezer about 15 minutes.

well, remove from cold and proceed to cut slices of 1 cm thick, place them on a baking tray lined with a Silpat or correct paper and bake about 8 minutes at 170 º.