NUTELLA SANDWICH
Provided by Giada De Laurentiis
Time 9m
Yield 3 sandwiches
Number Of Ingredients 2
Steps:
- Heat a grill pan over medium-high heat. Grill the bread until toasted, about 2 minutes per side. Spread the chocolate-hazelnut spread over 1 piece of toast. Top with the second piece of toast and serve.
NUTELLA SANDWICH
This is from Everyday Italian Giada De Laurentiis's first cookbook. I made these for a sleepover as a snack. The recipe does not call for butter to grille the bread, I did put a light coating of butter on the bread. I'm sure you can do it either way.
Provided by Pumpkie
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 2
Steps:
- Preheat a griddle or a ridged grille pan over a medium heat.
- Grill the bread until toasted 2 minutes per side.
- Spread the Nutella over one piece of grilled bread and top with second piece of toast.
- The directions do not state to add butter to grille the bread but I did put a thin layer of butter on the bread to grille it.
Nutrition Facts : Calories 400.3, Fat 22, SaturatedFat 4, Sodium 30.3, Carbohydrate 46, Fiber 4, Sugar 40.6, Protein 4
PAIN AU CHOCOLAT
Chocolate sticks called "batons" are made especially for rolling easily into pain au chocolat. Here, two batons are spiraled into the dough so you get rich pockets of chocolate in each bite of flaky croissant. You can order batons online, but regular chocolate bars, cut crosswise into thin sticks, work just as well. Either way, use a good-quality chocolate. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.)
Provided by Claire Saffitz
Categories breakfast, brunch, pastries, project
Time 4h
Yield 10 pains au chocolat
Number Of Ingredients 5
Steps:
- Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pains au chocolat.) Line two rimmed baking sheets with parchment paper and set aside.
- Remove the slab of dough from the refrigerator and let sit for 5 minutes at room temperature. Unwrap (save the plastic for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that's 16 inches long and 15 inches wide. Dust off any excess flour with a pastry brush.
- Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that's 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
- Working one rectangle at a time, place a stick of chocolate along one of the shorter sides, leaving about a 1-inch border. Fold the pastry over the chocolate until it's wrapped around one time, then tuck another bar of chocolate into the fold. Wrap the pastry around the second bar of chocolate and continue to roll until you have a snug spiral. Transfer the pain au chocolat to a prepared baking sheet, resting it on the seam. Repeat with the remaining dough and chocolate, dividing between the baking sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
- Open the oven and stick your hand inside - it should be humid but not hot, as the water in the skillet will have cooled. You want the pains au chocolat to proof at 70 to 75 degrees. (Any hotter and the butter will melt, leading to a denser pastry.) Gently place the baking sheets inside the oven and let the pastries proof until they're doubled in size, extremely puffy, and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
- Remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
- In a small bowl, stir the yolk and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each pain au chocolat with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the pains au chocolat are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
NUTELLA SANDWICH (MOCK PAIN AU CHOCOLAT)
This is a quick, delicious snack/dessert that I like to make when I can't get pain au chocolat; it's great with a cup of coffee, hot chocolate, or milk. You can modify it to your own tastes, I think it would be good with some bananas or bacon, or maybe even both! :)
Provided by Makehersay
Categories Dessert
Time 18m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F.
- Cut the croissant horizontally (serrated knife works best).
- Spread a tablespoon or two of Nutella on the bottom half (or however much you prefer, I like A LOT on mine) and top with the other half.
- Place (uncovered) on an aluminum foil lined baking sheet in the middle rack of the oven; bake for 5 to 8 minutes or until croissant is golden brown and Nutella has warmed through.
- Let sit for a couple minutes (filling can be extremely hot), then enjoy!
Nutrition Facts : Calories 231.4, Fat 12, SaturatedFat 6.7, Cholesterol 38.2, Sodium 197.8, Carbohydrate 26.1, Fiber 1.5, Sugar 6.4, Protein 4.7
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